Best part about fall and winter season? It’s when everyone learns you can put spices in food! LOL. Juuuuust kidding. I love gingersnaps because 1. They’re cookies. 2. Need I say more? Okay, I’ll stop with the bad jokes. No but really, I generally don’t like harder cookies. With gingersnaps, you get a cute crinkly cookie that’s both chewy and crunchy at the same time. ALSO. I hate ginger. I really, truly hate it. But man. Gingersnap cookies? I can’t get enough of it! I love the mix of spices in the dang cookie! And I especially love dipping the cookie in a cup of chai.
What are gingersnaps?
Gingersnap cookies, as you may guess, have a few spices in them that make them absolutely incredible! This includes ginger, cloves, and cinnamon (sometimes nutmeg). Typically, gingersnaps use molasses but I used jaggery for this recipe instead. You may be asking, what’s the difference between molasses cookies, gingersnaps, and gingerbread? Gingersnaps are deliciously chewy in the middle but have a satisfying snap when broken. These are not to be confused with gingerbread or molasses cookies, which are incredibly similar but not the same. Molasses cookies are soft and chewy compared to gingersnaps. They also have less ginger than gingerbread and gingersnaps. Gingerbread is baked for less amount of time as gingersnaps so it is softer. It’s also often shaped into things like gingerbread men and gingerbread houses. Gingersnaps are baked longer so they snap when they are broken and get the crinkly effect.
What is Jaggery?
Jaggery is a sweetener, sometimes called the “superfood sweetener” because it’s a popular replacement for refined sugar. It’s a type of unrefined sugar typically made from palm or cane sugar. Most of the world’s production of jaggery is in India, where it’s commonly referred to as “gur.” Refined sugar, or white sugar, is what we see when molasses is separated and refined when pressing sugarcanes. Jaggery still retains the molasses content when pressed, which is what makes it “nutritious”. I put nutritious in quotes because at the end of the day, it’s still sugar. It’s just better for you than refined sugar.
Why Jaggery and not Molasses?
I didn’t even know what molasses was until March 2019 when I was searching for pie in preparation for pie day while consulting in Wilmington, Delaware. I ended up driving out to Amish country and picked up a shoofly pie and I was searching up what the heck molasses were. Personally, we only had jaggery in my Indian household. A lot of desis are simply fond of the ingredient and a majority of immigrant parents don’t know or don’t keep molasses in the pantry. Molasses is not a commonly found ingredient in India. And truly, jaggery tastes sooo good I have to hold myself back from licking my fingers of it. If you’re like “girl, k i’m not convinced”… okay okay I get it! You can substitute the jaggery with the same amount of molasses.
How to make Gingersnap Cookies - Two Ways!
Something about gingersnap cookies desperately made me want a ton of them with ice cream when they’re hot and fresh out of the oven, so I’m presenting you with two ways to make these - Gingersnap Cookies and a Deep Dish Gingersnap Cookie with ice cream.
Jaggery Gingersnap Cookies
This will be your basic gingersnap cookie that’s thin, crinkly on the top, chewy in the middle and snappy when you break it.
Deep Dish Gingersnap Cookies with Ice Cream
I wanted an ooey gooey gingersnap cookie with vanilla ice cream SO BADLY and ASAP! No chilling for two hours involved! You’ll need mini cocottes or ramekins. I only tested these with Le Creuset mini cocottes so if you use ramekins or cast irons, make sure they are oven safe and look for the physical signs that the cookies are done baking.
Storage Instructions
Store the cookies in an airtight container on the counter for up to a week. How to freeze baked gingersnap cookies: You can freeze gingersnap cookies before or after baking them. To freeze the cookies after they’re baked, allow them to completely cool. Transfer to an airtight freezer bag for up to 3 months. Thaw in the refrigerator or on the counter. After the cookie dough chills according to the recipe below, roll the dough into balls. Chill the cookie dough balls in the refrigerator or freezer for an hour. Place the cookie dough in a freezer bag and freeze for up to three months. When you’re ready to bake the cookies, allow them to thaw on the counter top for 30 minutes. Then continue with the recipe - rolling in granulated sugar and then baking as instructed.
Storing Deep Dish Gingersnap Cookies
This cookie does, of course, harden after a while in the cocotte so I recommend serving and eating immediately while it’s still gooey. The recipe yields six, but if you’d like less deep dish cookies, you can bake them as regular gingersnap cookies at any time. Just follow the instructions above for storing the cookie dough.
More Cookie Recipes to try
Ube Crinkle CookiesCherry Jam Brownie CookiesGuava Cream Cheese Cookies
Recipe
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