Ginger Snap Delight Cookies
Indulge in the perfect blend of warmth and spices with our Ginger Snap Delight Cookies. These cookies are a delightful treat, boasting a crisp exterior that gives way to a moist and chewy center. Each bite is enhanced by the sweet, zingy burst of chopped crystallized ginger, creating a symphony of flavors that's perfect for any occasion. Ideal for your holiday cookie platter or a cozy afternoon snack with a cup of tea, these cookies are sure to impress family and friends alike.
N/A
Servings
130
Calories
13
Ingredients
Ingredients
all-purpose flour
2 1/4 cups (sifted)
baking soda
1 teaspoon
ground cinnamon
2 teaspoons
ground cloves
1 1/2 teaspoons
ground nutmeg
1/2 teaspoon
ground ginger
1/2 teaspoon
kosher salt
1/4 teaspoon
dark brown sugar
1 cup (lightly packed)
vegetable oil
1/4 cup
unsulphured molasses
1/3 cup
extra-large egg
1 (at room temperature)
chopped crystallized ginger
1 1/4 cups
sugar
for rolling cookies
Instructions
1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2
In a medium mixing bowl, sift together the all-purpose flour, baking soda, ground cinnamon, ground cloves, ground nutmeg, ground ginger, and kosher salt. Set aside.
3
In a separate large mixing bowl, combine the dark brown sugar, vegetable oil, and unsulphured molasses. Beat together on medium speed for about 5 minutes, until the mixture is well combined and slightly fluffy.
4
Reduce the mixer speed to low and add the extra-large egg, beating for an additional 1 minute. Use a rubber spatula to scrape down the sides of the bowl and then mix for another minute.
5
Gradually add the dry ingredient mixture to the wet ingredients while the mixer is on low speed. Once combined, increase the speed to medium and mix for 2 minutes until smooth.
6
Fold in the chopped crystallized ginger using a spatula until evenly distributed throughout the dough.
7
Using two spoons or a small ice cream scoop, portion the dough into equal amounts. Roll each piece into a ball about 1 3/4 inches in diameter, then gently flatten each ball with your fingers.
8
Roll the flattened cookies in granulated sugar to coat both sides and arrange them on the prepared baking sheets, leaving space for spreading.
9
Bake the cookies in the preheated oven for exactly 13 minutes. The tops will appear cracked and the centers should remain soft.
10
Allow the cookies to cool on the baking sheets for 1-2 minutes before transferring them to wire racks to cool completely.
Nutrition Information
2g
Fat
30g
Carbs
0.9g
Protein
0.1g
Fiber
13g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Ginger Snap Delight Cookies?
They are a spiced cookie with a crisp exterior, a moist and chewy center, and bursts of chopped crystallized ginger.
What is the recommended oven temperature for these cookies?
The oven should be preheated to 350°F (175°C).
How many calories are in a Ginger Snap Delight Cookie?
Each cookie contains 130 calories.
What are the primary spices used in this recipe?
The recipe uses ground cinnamon, ground cloves, ground nutmeg, and ground ginger.
What kind of ginger is folded into the dough?
The recipe calls for 1 1/4 cups of chopped crystallized ginger.
How long should the cookies be baked?
Bake the cookies for exactly 13 minutes.
What type of molasses is required?
The recipe specifies using unsulphured molasses.
Should the egg be at a specific temperature?
Yes, the extra-large egg should be at room temperature.
How should the dry ingredients be prepared?
The all-purpose flour, baking soda, and spices should be sifted together in a medium mixing bowl.
What is the fat content per cookie?
Each cookie has 2g of fat.
How do I prepare the baking sheets?
Line two baking sheets with parchment paper.
How long should I beat the brown sugar, oil, and molasses?
Beat them together on medium speed for about 5 minutes until well combined and slightly fluffy.
How much sugar is in each cookie?
Each cookie contains 13g of sugar.
What size should the cookie dough balls be?
Roll the dough into balls about 1 3/4 inches in diameter.
Do I need to flatten the cookies before baking?
Yes, gently flatten each ball with your fingers before rolling them in granulated sugar.
What type of sugar is used for coating the cookies?
Granulated sugar is used to coat both sides of the flattened cookies.
How long do the cookies need to cool on the baking sheet?
Allow them to cool on the baking sheets for 1-2 minutes before moving them to wire racks.
What is the texture of the cookies after baking?
The tops will appear cracked and the centers should remain soft.
How much flour is needed for the recipe?
The recipe requires 2 1/4 cups of sifted all-purpose flour.
Is there any salt in this recipe?
Yes, the recipe uses 1/4 teaspoon of kosher salt.
What is the carbohydrate content?
There are 30g of carbohydrates per serving.
How much vegetable oil is used?
The recipe calls for 1/4 cup of vegetable oil.
What is the protein content of these cookies?
Each cookie provides 0.9g of protein.
Can I use light brown sugar?
The recipe specifically calls for 1 cup of lightly packed dark brown sugar.
What is the fiber content per serving?
These cookies have 0.1g of fiber.
How long should I mix the dough after adding the dry ingredients?
Once combined, increase the speed to medium and mix for 2 minutes until smooth.
What kind of egg is used?
The recipe requires one extra-large egg.
How many ingredients are in this recipe?
There are 13 ingredients in total.
Are these cookies suitable for holidays?
Yes, they are described as ideal for holiday cookie platters or cozy afternoon snacks.
How should I fold in the crystallized ginger?
Use a spatula to fold the ginger in until it is evenly distributed throughout the dough.