Soft & Chewy Ginger Snaps Jump to Recipe ↓

by Andrea Witthoeft November 17, 2021 0 Comments

I am counting down for Christmas and my baby that will be my early Christmas present I have been waiting for with eager anticipation! As I am waiting, I decided to film my Soft & Chewy Ginger Snaps recipe just for you on my Youtube Channel!

I just launched my NEW Bakerlita Bakery Cookbook on Amazon two weeks ago, and I there are dozens of Christmas goodies inside waiting for you to get into the Christmas Baking Spirit! You will find this recipe on page 55 in my cookbook.

If you do want to purchase a copy of my cookbook as a gift for yourself or friends and family click the link below.

🇨🇦  Amazon.ca 

🇺🇸  Amazon.com 

My Soft & Chewy Ginger Snap Christmas cookies are so beyond amazing! They were actually my bestseller during Christmas 2020, and I would have to agree with my customers' flavour choice! If you love a bold and robust gingersnap, then do not hold back on the fresh ginger. The extra blackstrap molasses gives the gingersnaps the desired flavour and texture we love so much!

 

WATCH YOUTUBE VIDEO HERE! 

 

Recipe:

prep: 15 min bake: 10-12 min cool: 5-10 min serves: 12-14 cookies

Dry ingredients

• 168g (1 ½ cups) almond flour
• 68g (1/2 cup) coconut flour
• 46g (1/2 cup) organic collagen grass-fed
• 152g (3/4 cup) sweetener monk fruit (erythritol, xylitol)
• 1 tablespoon ginger freshly grated
• 1 teaspoon ginger powder
• 1 tablespoon cinnamon
• 1 teaspoon sea salt

Wet ingredients

• 113g (1/2 cup) grass-fed butter room temp
        Sub for palm shortening to make DF
• 1 free-run egg room temp
• 60g (4 tablespoons) blackstrap molasses
• 10mL (2 teaspoons) pure vanilla extract

Garnish/cover

• 100g (1/2 cup) sweetener monk fruit

✨BRANDS & INGREDIENTS I USED! - All my favourite ingredients are on my website link back to Amazon! https://bakerlita.market/collections/bake-pantry

Instructions

• Mix all dry ingredients into a medium bowl; whisk until combined, and set aside.
• Cream butter & sweetener in a stand mixer bowl with a beater/paddle attachment in a stand mixer bowl or an electric hand mixer. Beat until softened, 3-4 minutes; the butter should become lighter and almost double in volume.
• Add the egg, vanilla, and molasses to the butter, and continue to cream for another 5 minutes.
• Add all of the dry ingredients to the butter mixture and beat again until incorporated.
• Prepare a baking sheet with parchment paper. Using a medium-size 1.97-inch scoop, scoop out cookies on the baking sheet, depending on the size of the scoop, 9 jumbo or 12 medium cookies.
• Garnish: Using the palm of your hand, roll each cookie dough into a ball, and roll them in the granulated sweetener. Then lightly press down the cookie.
• Place cookies in the fridge for 20min to allow them to chill.
• Preheat oven to 350°F.
• Bake for 9-10 minutes for smaller cookies and 12-13 minutes for the jumbo. Enjoy these gingersnap cookies with a cup of coffee!
• Store in an airtight container for five to six days and freeze for up to three months.

Note

• These cookies are on the spicier side - reduce ginger if sensitive to spice.
• This recipe works great for making snickerdoodles; just take out the ginger, and only add 5g (1 teaspoon) of blackstrap molasses.

Blessings,

Andrea Witthoeft | Bakerlita

 

 

 

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