Christmas Gingersnaps – a delicious recipe with water, corn syrup, light brown sugar, butter, cinnamon, ginger. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bring water, syrup and sugar to the boiling point.
2
Add butter and stir occasionally until butter is melted.
3
Chill.
4
Add spices and baking soda mixed with small amount of flour.
5
Gradually stir in flour until dough is very soft.
6
Cover and refrigerate overnight.
7
Turn dough onto baking board and work until smooth. Roll out dough, thin, using pastry cloth and cut out cookies with round or fancy cutters.
8
Place on greased cookie sheet and bake in hot oven (400u00b0) 8 to 10 minutes.
9
Let cool before removing to rack. Decorate, if desired, with icing (1/2 cup powdered sugar and 1/2 egg whites, beaten together until smooth) forced through fine paper tube.
1292
kcal
Calories
27
g
Fat
234
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/3 c. water, 1/2 c. dark corn syrup, 3/4 c. light brown sugar, 1/2 c. butter, and more.
Yes, Christmas Gingersnaps falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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