Are spiced wafers the same as ginger snaps?
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon corn starch
- 1 teaspoons baking soda
- ½ teaspoon kosher salt
- 2½ teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cardamom
- ½ cup (113 grams) unsalted butter
- 3 tablespoons (44 ml) coconut oil, melted
- 1 cup (200 grams) sugar
- 1/4 cup (100 grams) unsulfered molasses (I use backstrap molasses)
- 1 egg
Preheat the oven to 350 degrees. Line baking sheets with parchment paper (or silicone pads).
Add the flour, corn starch, baking soda, salt and spices to a medium bowl and whisk until combined.
Using a stand or handheld mixer, cream the butter, coconut oil and sugar on medium speed for 3 minutes until light and fluffy.
Beat in the egg and molasses and mix until combined (around 20 seconds).
Add the dry ingredients to the wet and mix just until the dough comes together.
Using a tablespoon size scoop, scoop the dough onto the prepared baking sheet. Don’t skip using the parchment (or silicone pad), or you run the risk of burning the bottoms. Also, these cookies spread, so give them a good amount of room between them.
Bake for 15-18 minutes. Let them cook as long as you can without burning the edges (they are going to turn really brown). You need them to brown as much as possible without buning for that iconic “snap!”.
Remove the cookies from the oven and allow them to cool on the pan for at least five minutes, then transfer them to a wire rack to cool completely. They are going to firm up as they cool. And by firm up, I mean, get down right crunchy!
I like to dip my gingersnaps in a nice cold glass of milk 😋!!
I hope you make these yummy treats, and if you do, please be sure to tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!!