Mom’s Ginger Snaps
This recipe for Mom’s Ginger Snaps has been passed down through the generations in my family. They are the perfect mix of chewy and crunchy, with a kick of ginger that will leave you wanting more.
Ingredients
- 1 cup packed brown sugar
- ¾ cup vegetable oil
- ¼ cup molasses
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ⅓ cup white sugar for decoration
Instructions
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, mix together the brown sugar, oil, molasses, and egg.
3. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture until everything is combined.
4. Roll dough into 1 1/4 inch balls using your hands or an ice cream scoop . Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets – you should have around 24 balls of dough total. If the dough is too sticky to work with easily, add a bit more flour until it’s easier to handle.
5. Bake for 10 to 12 minutes in preheated oven until cookies are flattened and barely golden brown around the edges with some cracks on top – don’t overbake! Remove from oven and let cool on wire racks for at least 5 minutes before serving warm or transferring to an airtight container for storage at room temperature where they will keep fresh for up to one week
Nutrition Facts
- Serving size: 1 cookie
- Calories: 107
- Fat: 5 g
- Saturated fat: 1 g
- Unsaturated fat: 4 g
- Trans fat: 0 g
- Carbohydrates: 15 g
- Sugar: 8.5 g
- Fiber: 0.4 g
- Protein; 1.1g
Why do they call them ginger Snaps?
The origin of the word “gingersnap” is actually quite interesting. According to etymologists, the word is derived from either the German or Middle Dutch word “snappen,” which means “to seize quickly.” In the United States, gingersnaps were historically associated with Muster Day or Militia Day – a military training and social event that was attended by everyone in town.
Interestingly enough, the popularity of gingersnaps began to decline in the early 1800s – around the same time that large-scale militia days became less common. Some believe that this correlation is more than just coincidence; rather, it suggests that people stopped baking and eating gingersnaps because they no longer had any need for them.
What are the three types of gingerbread?
Gingerbread is a type of cake or biscuit that is made with ginger and other spices. It originated in England in the 18th century, and there are now many different variations of it. Gingerbread can be made with either honey or syrup, and can be baked with or without a wafer base.
There are three main types of gingerbread: brown gingerbread, wafer gingerbread, and honey gingerbread. Brown gingerbread includes all gingerbread dough that is made with honey or syrup and baked without using a wafer base. Wafer gingerbread is made with a wafer base, and can either be iced or un-iced. Honey gingerbread is made with honey as the main sweetener, and often has a lighter color than other types of gingerbread.
What are the flavors of gingerbread?
Gingerbread is a type of baked good that is typically flavored with ginger, cloves, nutmeg, and cinnamon. The sweetness of gingerbread can come from honey, sugar, or molasses. Gingerbread can be in the form of a soft and moist loaf cake or something closer to a ginger snap. No matter what the specific form, gingerbread is always a delicious treat.
Is gingerbread and ginger snaps the same?
No, gingerbread and gingersnaps are not the same. The main difference between the two is that gingersnaps bake for longer to get their crispiness, while gingerbread cookies are a little chewier. Additionally, gingerbread cookies are often rolled out into different shapes like gingerbread men and other holiday figures, while gingersnaps are typically left in their original round shape.
What is the difference between gingerbread and ginger snaps?
The main difference between gingerbread and gingersnaps is that gingersnaps are baked for longer to get their crispiness. Gingerbread cookies are a little chewier, and they are almost always rolled out into different shapes like gingerbread men and other holiday figures.
Gingerbread has been around for centuries, and it was originally made with breadcrumbs or ground almonds. Nowadays, most recipes call for flour, molasses, spices, and fresh ginger. This combination gives gingerbread its characteristic dark color and rich flavor.
Gingersnaps, on the other hand, were invented in the 19th century. They are made with flour, sugar, butter, eggs, baking soda, and ground ginger. The dough is usually rolled out thin and cut into small circles before being baked. Because they are thinner than gingerbread cookies, gingersnaps have a crispy texture once they cool down.
