Gingersnap cookies have been a Christmas staple for centuries. The moment you smell the molasses and ginger coming from the oven, you know the holidays are near. Gingersnap cookies have a crunch and bold spices. But I have to admit, because gingersnap cookies are crunchy and spicy, I am not a huge fan. So, I decided to make some changes to the typical recipe and cut down the time to make gingersnap cookies in 30 minutes.
Ok, let’s begin with the chilling of the dough. I omitted that step in this recipe so that the texture would be soft and chewy. There are many reasons to chill your cookie dough depending on the recipe and ingredients. For a normal gingersnap recipe, I feel that chilling your dough is what contributes to giving you the firm “snap” cookies. So by skipping the “chilling time” you get the soft cookies you desire with the same crinkle tops. Also, you’re cutting down the time to make these gingersnap cookies in 30 minutes.
Next, let’s talk molasses. Molasses is a sweetener but depending on the molasses it is very bold flavor and dark in color. During my test batch, I added 1/4 cup and that ended up being too much. The cookies were overpowered with a bitter, licorice taste. So I lowered it to 1/8 cup and that seemed to make the cookies more even in flavor to mesh better with the ginger.
Lastly, I added some flair to these cookies. I melted some white chocolate chips and decided decorate the cookies I dipped a few of the cookies (only halfway) and I drizzled the tops of some cookies. I feel like not only does it make them look so inviting, but the white chocolate just pairs nicely with the flavors of ginger and molasses.
Follow along on instagram for more holiday favorites @thathangrygurl and check out some of my other Christmas cookie recipes:
- 1 cup sugar
- 1½ cup Canola oil
- ⅛ cup molasses
- 1 egg
- 2 cups flour
- 2 tsp baking soda
- 3 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp salt
- 1 package white chocolate chips
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper.
- In a bowl, combine sugar and oil.
- Beat in egg. Stir in molasses.
- In another bowl, combine the flour, baking soda, ginger, cinnamon and salt.
- Gradually add dry ingredients to the creamed mix and mix well.
- Shape into ¾ in. balls and roll in sugar.
- Place 2 in. apart on prepared baking sheets.
- Bake until cookies spring back when touched lightly (about 10-12 minutes).
- Remove to wire racks to cool.
- While the cookies cool, melt the white chocolate chips.
- Dip cookies halfway into the melted chips or drizzle over cookies. Place on waxed paper and let stand until chocolate hardens.