Spiced cookies are a classic holiday dessert--especially molasses cookies, gingersnaps, and gingerbread cookies--but what's the difference between the three? Is there one, or can the names be used interchangeably? At first glance, it can be pretty confusing because the ingredient lists are very similar between the three recipes. Let's break it down. Molasses cookies, gingersnaps, and gingerbread cookies all contain the staple cookie dough ingredients like flour, sugar, butter, eggs, baking powder, baking soda, and salt with the inclusion of two key additions: 1.
The key difference between molasses cookies and gingersnap cookies is that molasses cookies are chewy, versus ginger cookies that are snappier and crisper in texture. The ideal gingersnap is crispy but not tooth-breakingly so on the outside and just chewy on the inside. Cover and chill dough for at least an hour before rolling out. At this point you can also freeze the dough for up to a month. Thaw completely before rolling out. Preheat oven to degrees F. Arrange cookies on a parchment or silicone lined baking sheet.
Bake cookies for approximately minutes or more longer cooking times will yield stiffer cookies. Allow to cool a few minutes on cookie sheets, then transfer to cooling racks and cool completely before frosting. Did you make this recipe? Cookies Desserts Favorites Holiday. Like this recipe? Then you'll love these: Chocolate Covered Strawberry Eclairs.
Tequila Sunrise Cupcakes. Next post: Peppermint Bark Brownies. Kathryn — December 7, at am Reply. Nick Bakingbeardy — December 7, at pm. Kathryn, do you have a good London molasses supplier? I have been reduced to black treacle. Rachel Baked by Rachel — December 7, at am Reply. Margherita — December 7, at am Reply. Anne — December 7, at am Reply.
Paola gnom-gnom. Averie Averie Cooks — December 7, at am Reply. Susan — December 7, at am Reply. Elizabeth Food Ramblings — December 7, at am Reply.
Becky — December 7, at am Reply. DessertForTwo — December 7, at pm Reply. I love your molasses comments! Maria — December 7, at pm Reply. Wow they look sooo pretty! I never have the patience to reallu beautify my cookies :. Antionette Blake — December 7, at pm Reply.
Leah — December 7, at pm Reply. Emily Life on Food — December 7, at pm Reply. Interesting post. I had no idea. Too cute! Karis — December 7, at pm Reply. Thanks for sharing. Julia JuliasAlbum. Perfectly cut out cookies! I was fascinated reading about molasses.
Wow that makes me sound pretty exciting, huh? Laura — December 8, at am Reply. Lindsay — December 9, at pm. JulieD — December 10, at pm Reply. Ashley - Embracing Beauty — December 16, at pm Reply. Grace — December 17, at am Reply. Thanks so much for posting this recipe! Is there a link for the icing recipe? Lindsay — December 19, at pm. Auntie Sally — December 19, at pm Reply. Bettie always made a big deal out of using the Brer Rabbit with the orange label.
Jess — November 29, at pm Reply. Is there a substitute to the molasses? Also how many does this make? Lindsay — November 29, at pm. Sarah Durnford — December 7, at pm Reply. Erin — December 15, at pm. Stephanie — January 5, at pm Reply. This is great info! Can I share it on my blog? Crediting you of course! Bettie Sue Walters — December 12, at am Reply. Ana — December 21, at am Reply. Cassandra — December 23, at pm Reply. James Moore — January 3, at am Reply.
Tigist — February 22, at pm Reply. Emily — November 25, at pm Reply. Lindsay — December 15, at pm. Serene House of Yumm — December 17, at pm Reply.
Michael Baker — December 8, at pm Reply. Lindsay — December 8, at pm. Lindsay — December 17, at am. Linda — December 18, at am Reply. Linda — December 26, at am Reply. Sandi Cole — February 16, at pm Reply. Lindsay — March 3, at pm. Ruth — September 29, at pm Reply. Lindsay — September 30, at am. I have not tested this so I cannot say. Leave a Reply Cancel reply Your email address will not be published.
What's Trending. I find a great tip for incorporating fresh ginger is to freeze it before grating it into the recipe. Glad you loved the cookies!!
Do these freeze well? Hoping to make them ahead of time and would like to freeze them…. Can this recipe be rolled out and used with a cookie cutter? This dough is much too soft for that and suited for a drop-cookie style like these are. I made these today for Xmas and they turned out okay but not as good as I hoped. The texture is good but I found them a bit bland. My stepmother had a great recipe for these I grew up on which I have lost and she has passed away now unfortunately so looking for one to replace it.
Also my cookies did not spread much or crack …not sure why. They puffed up but I had same problem with chocolate chip cookies recently so may be my oven, not sure. Mine came out a bit too dark on bottom. Two sheets baked side by side: one has black bottoms, the other has dark brown. Could be difference in sheets or one side of my oven may be hotter than the other.
Not sure. In any case thank you for sharing your recipes! Merry Christmas! Thanks for your feedback! Thanks for taking the time to leave a comment! The flavour is really good. I liked how everything can just be done with a stand mixer or hand mixer as well.
I added chopped candied ginger the second time and halved the powdered ginger. I find that mine need a lot longer in the oven… closer to mins to still be soft but have a crunchy edge. But so tasty!! Thanks for your feedback on the recipe. I would have suggested that your oven temperature is off…maybe you should try a different thermometer!
Glad you liked them though! Thankyou for sharing this delicious recipe. I made them yesterday and as I am baking them today, the house smells amazing! Thankyou again! I love this recipe. Best cookies ever. I find chilling dough overnight works best. I have a question. Can I substitute gluten free flour and get the same results?
They truly are the best! Thank you! I slightly increase the amount of spices when making them for people who prefer a bit more kick. I tend to add some powdered ginger to the white sugar used to roll the cookies in. I absolutely LOVE your idea of rolling the cookies in ginger and sugar!! Thanks so much for taking the time to leave such a thoughtful comment! Have a great day! I noticed the comments about the baking sheets and that you stated the sheets can make a difference in the outcome.
So what do you recommend in baking sheets. Appreciate your recommendation. My favourite are the Wilton brand, the light grey non-stick ones that you can get almost anywhere even places like WalMart. Dark cookie sheets tend to darken the bottom of your cookies a lot more than light coloured sheets do.
Good luck! I just made these and they turned out wonderful! They are an awesome blend of spice and sweet. Will definately make them again! Yes, they can be made by hand with a little hard work. Just cream the butter and sugar with a good old wooden spoon!
Just made these and they turned out just as described. They are delicious! Thank you for a wonderful recipe I know will become a tradition at our home. Other than that, this recipe is great, should reduce the baking soda down to two tsp.
Generally 1 tsp of baking soda is sufficient for two cups of flour as a leavener. Thanks for the feedback. The amount of baking soda is what helps create that crispy-on-the-outside and soft-on-the-inside texture. This is my third year making these cookies!
This recipe has never failed me. My whole family loves them, I always double or triple the recipe because they fly off the pan before they are even fully done cooling. I just made these cookies. I found them a lack in cinnamon and ginger flavour. The cloves is a little overbearing too. Definitely not better than Starbucks!
I made bigger balls golf ball size and baked for 11 mins, texture was good. Hi, I made these cookies and they turned out delicious the first time! For anyone having trouble I learned the hard way with another recipe that the flour measuring method of scoop and leveling can make a big difference.
I was surprised at the smaller amounts of spices but it worked out great and the end product was very popular. Hey Chrissie,such a great recipe you had shared.
Thanks for sharing this. The cookies are looking perfect. Your tips will help me to make that correctly. Keep sharing this type of recipes.. Also love the mushroom risotto.
Could you tell me where I can get the flatware you show in the mushroom risotto pictures? It would be a great Christmas gift for next year. Thank you so much. Thanks for your comment! What are the instructions for cooking them after freezing, do you cook thaw or cook frozen? Do you cook for the same length of time or longer? Thank you so much for sharing the recipe!! Ginger molasses cookies are my favourite treat and this recipe did not disappoint!
Very easy to follow with great results. Will definitely be making these again! I was shocked to see that this recipe only had 4. This one is a keeper. Amazing recipe. They turned out just like your photos and taste out of this world. I followed the recipe exactly and baked on my pampered chef stone. These will be requested over and over.
My grandson says they are yummy, the best and can I have another ONE? We love these cookies. I have made them a number of times. When I made my last batch they ended up flat. Any comments on what causes this? As well I prefer to chill overnight. Would that be a problem? Chilling should help them not be so flat, although if your butter is inexpensive it likely has a high water content which would make the cookies spread. The more fat in the butter, the better! This recipe was fool-proof! I just made these this morning and they turned out great!
I left the last tray in for a just few minutes longer and they ended up being crispy around the outside. Defenitely a keeper in my books!! Definitely will use this recipe again! First time baking by myself and they turned out great!
Followed the recipe ezactly and the first round of cookies spread out so much they were lacy. Tasted good though. Used more dough and baked again this time without flattening too much and they burned when left for the suggested cooking time, even at a lower temperature. Finally made the last of the dough by rolling into balls, flattening just a TINY bit and baking for 7 mins at degrees. They finally worked.
Delicious cookies but way too much supervision required considering the recipe does not turn out well when followed exactly. Perhaps your oven temperature is off? I just made these and they turned out beautifully and so delicious.
Mine turned out amazing! I keep the dough in the fridge in between loading the stone to keep it firm before baking. Great to have these. Can you make the dough and freeze the balls of dough for a later baking day? When I made the recipe it made 48 cookies.
All my family liked the cookies , even my puppy dog. This recipe is so easy to make and delicious. You can absolutely freeze it! I freeze them in airtight containers, with parchment paper between the layers. I defrost them for about 10 minutes at room temperature, roll them in sugar and bake them as directed I maybe add 1 or 2 minutes to the baking time. Absolutely perfect, every single time. A must bake, must keep recipe!
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