Crispy Gingersnaps | Ginger Snap Cookies Recipe (2024)

FAQs

Why are my ginger biscuits not crispy? ›

Bake for longer.

This is a pretty simple one, but to get that lovely crunchy gingersnap cookie, I increased the bake time slightly. If you want them even more crunchy, bake them for a little longer!

If you use too much butter, the cookies will end up flat and greasy. And if you use too little flour, the amount of butter and sugar will be proportionally too high, meaning the cookies will spread for the aforementioned reasons.

The oven isn't hot enough. (it needs to set the top before the middle's fully risen) 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)

“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.”

For a crisper and more browned biscuit, scone or shortcake, fat pieces should be the size of peas. Learn more about Fats in Baking. Bake biscuits, scones or shortcakes on cookie sheets or jelly-roll pans (baking pans with 1/2-inch high sides). Leave at least 1-inch space between biscuits.

Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.

Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies.

Not Enough Flour

If your cookies are flat, brown, crispy, and possibly even a bit lacy around the edges, that means you need to add flour to your dough for the next batch.

Why are my crinkle cookies not crinkling? If the dough is too wet, then it will dissolve the sugar and the crinkle will get lost. In order for a defined crinkle to form, the surface of the dough needs to be dry. If your cookies are not crinkling then there is too much free water in the dough.

How to get cracks in ginger cookies? ›

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.

So how do you know that they're done? Here's how to tell if gingerbread cookies are done: They'll be firmly set. They'll be a lovely medium-brown color.

Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.

Another way to soften cookies is by placing the cookies in an airtight container with a damp paper towel. The paper towel will release moisture and help to soften the cookies without making them too soft or mushy. Another way is to place the cookies in a plastic bag with a slice of apple or a damp tea towel.

The easiest way to make soft biscuits crispy again is to reheat them in an oven at 350°F (177°C) for about 5–10 minutes. You can also try toasting them in a toaster oven or air fryer.

Overworking (or Underworking) the Dough

The biscuits will be hard and tough if you stir the dough too much. They will have a floury, uneven texture if you don't mix enough. Our Test Kitchen cracked the code: Stir the dough 15 times for the perfect consistency and texture.

As in bread, starch from the flour in biscuits begins to crystalize after a few days, theoretically making biscuits more brittle. But in many biscuits, the high sugar content masks this process by absorbing water from the atmosphere, ultimately resulting in a soft biscuit.

Baking the soggy cookies or biscuit for 5-10 minutes in an oven or airfryer can bring back the crispiness and retain the crunchy texture as this process helps in extracting the moisture.