A spicy, ginger cookie with European roots
Although gingersnaps, or ginger snaps, have been popular in the U.S. since the time of the original 13 colonies, the origin of these cookies is even older. In fact, according to The Nibble, the cookies were probably invented by German monks in Medieval times. They’re still popular in many European nations. In Scandinavia, a version is made into super thin crisps. Gingersnaps are also popular in Great Britain, where they’re usually called Ginger Nuts.
The origin of our favorite gingersnaps recipe
We’re taking a walk down memory lane with this Gingersnaps recipe. It comes from one of our favorite bakers, Tina Casaceli, and it was a recipe featured at her beloved bakery Milk & Cookies. If you ever had the good fortune to visit this Greenwich Village bakery, then you know what we’re talking about. Thats because when it comes to cookies, Casaceli makes some of the best not only in her hometown of New York City but in the whole of the United States.
A cookie with robust ginger flavor
The gingersnaps recipe below makes a classic gingersnap, with slightly crisp edges and a moist interior, thanks to brown sugar. The main difference that sets these cookies apart from any ordinary gingersnap is the heavy dose of ginger–5 tablespoons, in fact. It spikes the cookies with a pleasing heat and robust ginger flavor. And, of course, ginger is one of our favorite aphrodisiacs.
Cooking for a crowd?
The recipe makes about four dozen small rounds. But this gingersnaps recipe doubles well, in case you want to make these cookies for a bake sale or Holiday party. It’s one of those reliable recipes you’ll want to reach for every time you need to make cookies.
Want more cookie inspiration? Check out our whole index of cookie recipes.
Milk & Cookies Gingersnaps
- 4 cups flour
- 5 tbsp ground ginger
- 2 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp salt
- 1 1/3 cups unsalted butter
- 11/2 cups granulated sugar
- 1 cup dark brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tsp apple cider
- granulated sugar for rolling optional
- Strain together flour, ginger, baking soda, cinnamon, cloves, and salt.
- Using an electric mixer, mix butter and sugar on medium low 2-3 minutes.
- Add egg, mix well.
- Add vanilla and cider mix well
- Reduce mixer to low add dry ingredients in 3 additions, mixing just until combined.
- Refrigerate dough until well chilled, approximately 1 hour.
- Preheat over to 350 degrees.
- Scoop dough by the tablespoon and roll into a ball. Then roll in sugar before baking, (optional). Bake on a cookie sheet for 9-11 minutes or until bottom is golden.
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