Lara’s Tender Gingersnaps: A Sweet and Spicy Delight
Introduction
If you’re a fan of cookies with a rich, spiced flavor, then Lara’s Tender Gingersnaps will be a delightful discovery for you. These cookies offer a perfect harmony between sweetness and spice, making them a cherished treat that many have enjoyed over the years. And what better day to savor them than on October 5th, 2024, with a soothing cup of tea or coffee? Sign up to receive this irresistible recipe straight to your inbox and experience the magic firsthand!
Why You’ll Love This Recipe
These gingersnaps are a flavorful masterpiece, bringing together the nostalgic taste of holidays past and the warming spices that signal the arrival of fall. The ease of preparation makes this recipe accessible for bakers of all skill levels. Whether you’re seeking a family-friendly baking activity or an impressive treat to share with friends, these cookies will quickly become a household favorite.
Ingredients
– 3/4 cup butter, softened
– 1 cup sugar
– 1 large egg
– 1/4 cup molasses
– 2 cups all-purpose flour
– 2 teaspoons baking soda
– 1 tablespoon ground ginger
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cloves
– 1/4 teaspoon salt
– Additional sugar for rolling
Necessary Tools
– Mixing bowls
– Electric mixer
– Whisk
– Measuring cups and spoons
– Baking sheets
– Wire racks
Ingredient Swaps and Additions
Feel free to add a personal twist! For a citrusy touch, consider adding zest from a lemon or orange. Nut enthusiasts might enjoy mixing in a handful of finely chopped pecans or walnuts. If you prefer a bit more heat, a pinch of cayenne pepper will intensify the spice.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C). Prepare your baking sheets by setting them aside; no greasing necessary.
2. In a large bowl, cream the butter and sugar until light and fluffy. This step is key for achieving the perfect texture.
3. Beat in the egg and molasses until the mixture is smooth and well combined.
4. In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
5. Gradually incorporate the dry ingredients into the creamed mixture, forming a soft dough.
6. Shape the dough into 1-inch balls, rolling each one generously in sugar.
7. Place the dough balls 2 inches apart on the baking sheets.
8. Bake for 10-12 minutes until the cookies are set and lightly browned.
9. Transfer them to wire racks to cool completely before indulging.
Serving Suggestions
Enjoy these cookies with a glass of milk or a hot beverage of your choice. They also pair exceptionally well with a creamy scoop of vanilla ice cream!
Pro Tips for Success
– Ensure the butter is at room temperature for optimal creaming.
– For an even bake, rotate your baking sheets halfway through.
– Chill the dough if it’s too sticky to handle.
Storing and Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you prefer them warm, briefly microwave them for a few seconds or place them in the oven at a low temperature to regain that fresh-baked taste.
FAQ Section
Can I use blackstrap molasses? While possible, blackstrap molasses has a more robust, slightly bitter flavor which could alter the cookie’s taste.
Can I freeze the dough? Absolutely! Freeze the dough balls on a tray and then transfer them to a freezer-safe bag. Bake straight from the freezer, adding a couple of minutes to the bake time.
Conclusion
Lara’s Tender Gingersnaps capture the essence of cozy fall days, offering a heartwarming blend of flavors that are simple yet classic. I invite you to share your baking experience by leaving a review or tagging your cookie creations on Pinterest or Instagram! Experience the sweet-spiced magic today and create lasting memories with every bite.
Nutritional Information
Per serving: Calories: 75, Total Fat: 3.5g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 85mg, Carbohydrates: 11g, Fiber: 0g, Sugars: 6g, Protein: 1g.
Tender Gingersnaps
Ingredients
Method
- Preheat your oven to 350°F (175°C). Prepare your baking sheets by setting them aside; no greasing necessary.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the egg and molasses until the mixture is smooth and well combined.
- In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Gradually incorporate the dry ingredients into the creamed mixture, forming a soft dough.
- Shape the dough into 1-inch balls, rolling each one generously in sugar.
- Place the dough balls 2 inches apart on the baking sheets.
- Bake for 10-12 minutes until the cookies are set and lightly browned.
- Transfer them to wire racks to cool completely before indulging.
