Gingersnap is the hard cookies flavoured with ground ginger and some other spices and molasses. In most of the countries, these biscuits are called ginger nuts while in the states the name pronounced is ginger snaps.
The aroma of ginger and the spices is just out of the world when the cookies are baking in the oven. Gingersnap Cookies cookies have a very rich intense flavour because of the dark molasses.The cookies stay fresh for a week at room temperature and might up to a month in the freezer.So the first week of Bake around the world is finished and so are my first-week theme cookies. Stay tuned t catch up with my second week’s baking recipes.
1- 2 cups all-purpose flour
2- 1 cup sugar
3- 1/2 teaspoon salt
4- 1 tablespoon ground ginger
5- 1 teaspoon ground cinnamon
6- 2 teaspoon baking soda
7- 1/4 cup dark molasses
8- 3/4 cup butter (I used olive oil)
9- 1/4 cup milk
10- 1/3 cup cinnamon sugar
Method of Gingersnap Cookies:-
In a mixing bowl sift together flour, salt, ginger and cinnamon.
In anther bowl cream together butter and sugar until soft and creamy. Stir in molasses and mix well.
Now gradually add the flour mixture into the butter mixture alternating with milk.
Make small balls of the cookie dough and roll them in cinnamon sugar
Place them on the prepared baking sheet at least 2 ” apart from each other.
Bake in preheated oven for about 12 minutes or until top cracks.
Remove the cookies from oven and cool on wire rack.
Store and enjoy whenever you want.