Triple Ginger Cookies (Small Batch Recipe) (2024)

FAQs

Why didn t my ginger cookies crack? ›

Not enough leavening (it needs to be strong enough to crack the top once it's set) Using a single-acting baking powder (double acting gives extra rise when it gets heated) Not creaming the fat long enough (creaming cuts little air pockets into the fat, which means the leavening has to do less work)

Ginger Snaps are simply a variation of the traditional Gingerbread cookie. They're known for their crisper quality; their “snap” if you will.

Try using baking powder instead of baking soda. Baking soda encourages spreading while baking powder puffs the cookies up. If your recipe calls for 1 teaspoon of baking soda, you would use 3 to 4 teaspoons of baking powder.

“There are some gingerbread recipes that are hard right after baking and need to sit for a few days to soften. Molasses and honey hardens gingerbread, but as the sugar absorbs moisture, it will get softer.”

Answers: Chris hinted at it -- to get the cracks, you need to have the top set early, so it's not going to expand while the middle's still trying to rise, and there's still enough leavening left to break through the crust that formed. You have a few things that can go wrong: The oven isn't hot enough.

For this to happen, you need to dry the surface of the cookie by coating them in sugar, use sufficient leavening for the cookie to rise, and bake in a hot oven. Issues with cracking usually derive from the sugar coating, not enough or expired baking powder or baking soda, or the oven temperature isn't hot enough.

Speculoos, the cookie family to which Biscoff belong, are often described as a type of gingerbread, but that's a little misleading. Aside from their use of caramel sugar, speculoos don't have quite the same bite; their spice blend tends toward aroma rather than heat.

With or without frosting, the gingerbread cookies will last up to three weeks at cool room temperature in an airtight container.

Ginger Snaps is a great werewolf movie because it has a unique take on the genre. It follows two teenage sisters who are dealing with the physical and emotional changes that come with the onset of puberty, and how those changes can be exacerbated by a werewolf curse.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

What is the secret to soft cookies? ›

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

In this series of photos, you can see that as we increase the baking powder, the cookies tend to rise a little more, but only to a certain point. Eventually, the reaction is so strong and violent that it will actually cause those air pockets to rupture and collapse, delivering a denser, squatter cookie.

An excessive amount of butter makes it where the flour is unable to absorb the combined fat, which causes the cookie to spread too widely and the sugar to carbonize more easily because it's surrounded by too buttery a dough.

The deep, caramel-like sweetness of molasses pairs perfectly with the warm spices of ginger, cinnamon, and cloves, creating the iconic flavor profile of these classic treats. The choice of molasses over other sweeteners adds a depth and complexity that elevates gingerbread to a cherished holiday tradition.

A heavy amount of baking soda interacts with the molasses in this recipe to encourage spread. This allows cracks in the dough to develop where moisture escapes, creating that beautiful crackled appearance and crunchy texture. Ensure your baking soda is fresh and active – learn more about that here.

Rolling the exterior of the cookie dough balls in granulated sugar will give you that shiny crackled top. Sugar draws out moisture from the exterior, creating those cracks. Also, the baking soda reacting with the molasses creates cracks.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.