9/16/2023 0 Comments Crisp ginger snap cookies recipesI like to use it for Maple Ginger Snaps because of it's very, very slight hint of molasses. The large grains of raw sugar may not dissolve in low moisture recipes like this one.ĭomino Golden Sugar is made from cane sugar and is perfectly adapted to use cup for cup in recipes. The problem with using straight up raw sugar is, it doesn't always bake well when swapping it in recipes. Less refined sugar means more flavor and makes recipes a bit more wholesome. This type of sugar is less processed than regular, white sugar making it a superb choice for this recipe. Why Domino Golden Sugar is a great choice for this recipeĭomino Golden Sugar is a fabulous ingredient. With just a bit more time in the oven, they will crisp up nicely. I found that at about 11 minutes, the cookies were slightly soft in the middle. These cookies bake at a high heat, 375° for about 13 minutes. Plus, you don't have to wait for butter to soften! Using shortening means you can make these cookies on a whim, any time. These cookies are crispy and crunchy all the way through, making them a true snap! Shortening is absolutely the way to go here. I'm not in love with the idea of not using real butter in baking, but there is a time and a place where you need to concede.īutter will not get you to a snappy ginger snap, it just won't. To get a crunchy cookie, this recipe uses vegetable shortening in place of butter. Plus, they have that sparkly sugar - they're gorgeous!Īs mentioned, a true ginger snap should be crunchy cookie. What I love most about these cookies is that they always bake up beautifully.Įach cookie came out perfectly round with distinctive cracks all over the top. To bake the cookies, you'll want to scoop the dough, use your hands to roll it into balls, give them a quick coat in sugar and place them on a tray lined with parchment. Then, stir in the dry ingredients until you have dough. Add the remaining wet ingredients (maple syrup and egg). This recipe follows standard cookie procedure. I promise you, these cookies are a breeze to make! Ground cardamom (optional but recommended!).Vegetable shortening (I'll explain why butter is not used).This cookie recipe is fairly straightforward! In the world of ginger snaps, these cookies are perfect. I do have to say though, I enjoy these cookies A LOT. Not gonna lie if I had the choice between both, I will pass up a crunchy cookie for a soft and chewy cookie every single time. If you've seen my other posts on biscotti, you know that I'm a big complainer of crunchy cookies. I feel like ginger snaps really need to be crunchy and crumbly in texture, so, I made sure this recipe fit the bill. This allows the other spices to really shine through, yet is softer on the taste buds. The syrup lends sweetness just as molasses would, yet produces a lighter more balanced flavor. Instead of molasses, I use pure maple syrup for this recipe. The version I'm sharing today is made without molasses giving you all the tasty zings of the other spices, without those smoky, bitter notes you might detect normally. If you've had ginger snaps before, you know that the flavor can be a bit intense! That's because of the added molasses. It's easy to see why since these cookies have a blend of cozy spices ginger, cinnamon, clove and sometimes even black pepper. Ginger snaps are a classic cookie that's always in season, but certainly celebrated most around the holidays. An easy holiday cookie recipe that everyone will love! Maple Ginger Snaps are crispy, crunchy and absolutely delightful! This lightened up version of a traditional ginger snap is mildly spiced and made without the heaviness of molasses. This means I will earn a commission at no extra cost to you, if a purchase is made through the link. This page may also contain affiliate links. All thoughts, opinions, text and photos are completely my own.
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