How to Bake Crackle Top Ginger Snaps

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How to Bake Crackle Top Ginger Snaps Recipe
13 Steps
Ingredients
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1
Gather all needed ingredients.

Gather all needed ingredients.

2
Mix together the oil and brown sugar.

Mix together the oil and brown sugar.

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3
Add the molasses and eggs.

Add the molasses and eggs.

4
Mix until smooth.

Mix until smooth.

5
Combine all the dry ingredients.

Combine all the dry ingredients.

6
Combine the dry and liquid ingredients.

Combine the dry and liquid ingredients.

7
Mix until thoroughly combined.

Mix until thoroughly combined.

8
Chill the dough for at least an hour.

Chill the dough for at least an hour.

9
Preheat your oven to 350°F/175°C.  Line both cookie trays with parchment paper.

Preheat your oven to 350°F/175°C. Line both cookie trays with parchment paper.

10
Form the chilled dough into 1" balls and roll  in white sugar.

Form the chilled dough into 1" balls and roll in white sugar.

11
Place the dough on the cookie trays (3 rows of 4 cookies) leaving enough space in between each cookie.  Bake for 12-14 minutes. Until the cookies are golden brown and crackled.

Place the dough on the cookie trays (3 rows of 4 cookies) leaving enough space in between each cookie. Bake for 12-14 minutes. Until the cookies are golden brown and crackled.

12
Your end result should look like these. Wait a few minutes for the cookies to firm up before placing them on cooling racks.

Your end result should look like these. Wait a few minutes for the cookies to firm up before placing them on cooling racks.

13
Enjoy the beauty of what you baked.  This recipe yields 36 cookies.

Enjoy the beauty of what you baked. This recipe yields 36 cookies.

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