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    Home » Recipes » Christmas Recipes

    Published: Dec 2, 2019 · Modified: Jul 15, 2021 by Rebecca Blackwell · This post may contain affiliate links · 5 Comments

    Mini Gingersnaps with Sorghum and Brown Sugar

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    Chewy Gingersnap Cookies 

    These little chewy Gingersnap Cookies are all about sugar and spice, and everything nice. They are sweet little two-bite treats, bursting with Christmas spices, and positively addicting.

    Mini Gingerstap cookies stacked on a plate with more cookies and Christmas trees in the background

    Gingersnaps are exactly the kind of cookie I want to eat during the Holiday season.

    I'm not sure why spices like ginger, cinnamon, nutmeg, and cloves practically shout Christmas, but they do. Not only do these spicy little cookies taste like Christmas, they will make your whole house smell like Christmas.

    There are a lot of different kinds of Gingersnaps - crispy and crunchy, soft and cake-like, thin and chewy. These are the thin and chewy variety. The leavening in the dough causes them to poof up while baking, fooling you into thinking they will be soft and cakey. But then they fall as soon as you remove them from the oven, revealing their true nature as deliciously thin and chewy Ginger Snaps.

    Don't be alarmed by the fact that these Cookies contain a bit of black pepper. The pepper complements the other flavors beautifully without making the cookies taste the least bit "peppery".

    Several stacks of small chewy ginger snap cookies.

    Sorghum Syrup is the bomb.

    Made from sorghum grass juice, Sorghum Syrup used to be a commonplace ingredient in the US - especially in the south. It became more rare with the introduction of cheeper (but flavorless and nutrition-less) corn syrup. This is SUCH a shame, because in addition to adding sweetness to baked goods, it also contributes complex flavor, tasting something like a delicious combination of caramel and smoke.

    Sorghum also has a very high ratio of flavor to sweetness. It is sweet – but not nearly as sweet as granulated sugar or corn syrup, making it perfect for Gingersnaps and homemade Fig Newtons.

    You can generally find Sorghum Syrup at grocery or specialty stores. I order mine on Amazon. It’s a little pricy, but most recipes only require a little bit and it will keep for a long, long time in your pantry. It's also delicious poured it over pancakes and waffles instead of maple syrup, or drizzled over homemade cream biscuits or warm slices of homemade bread.

    A stack of ginger snap cookies with one bite taken out of the top cookie.

    Roll them up in sugar and spice.

    Coating gingersnaps in sugar and cinnamon adds more flavor and also a bit of crunch. I like to roll them in Turbinado Sugar, but any variety of coarse sugar with larger than normal sugar granules will work fine. You can also use regular granulated sugar, but you'll loose some of the crunch that the larger sugar crystals provide.

    Rolling balls of ginger snap cookie dough in cinnamon and sugar before baking.

    Used in this recipe:

    • Sorghum Syrup
    • Turbinado Sugar
    • Calphalon Baking Sheets

    More Christmas Cookie Recipes:

    • Decorated Brown Butter Citrus Cookies with Chocolate Fondant
    • Christmas Funfetti Cookies
    • Chocolate Kiss Cookies
    • Malted White Chocolate Sandwich Cookies with Halva Buttercream
    • Marshmallow Brownie Crinkle Cookies
    • Cranberry Orange Dark Chocolate Biscotti
    • Spritz Wreath Cookies
    • Peppermint Hot Fudge Thumbprint Cookies
    • Cherry Almond Rugelach
    • Chocolate Mint Brownies

    Picking up a small chewy ginger snap cookie made with sorghum syrup.

    If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram.

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    A stack of small chewy ginger snap cookies on a plate.

    Mini Gingersnaps


    ★★★★★

    5 from 1 reviews

    • Author: Rebecca Blackwell
    • Total Time: 40 mins
    • Yield: Approximately 8 dozen mini-cookies
    Print Recipe
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    Description

    These little chewy Gingersnap Cookies are all about sugar and spice, and everything nice. They are sweet little two-bite treats, bursting with Christmas spices, and positively addicting.


    Ingredients

    • 9 ½ tbsp (4 ½ oz) unsalted butter, at room temperature
    • 1 cup dark brown sugar
    • 1 large egg
    • 1 tsp pure vanilla extract
    • 3 tbsp sorghum syrup
    • 1 ½ cups all-purpose flour
    • ¾ tsp baking soda
    • ¾ tsp baking powder
    • 1 tsp table salt (or, ¾ tsp kosher salt)
    • 1 ½ tsp grated fresh ginger
    • 2 tsp ground ginger
    • ¾ tsp ground cinnamon
    • ½ tsp ground cloves
    • ½ tsp ground nutmeg
    • ½ tsp finely ground black pepper

    FOR COATING THE OUTSIDE OF THE COOKIES:

    • 1 cup turbinado or sanding sugar
    • 4 tsp ground cinnamon

    Instructions

    1. Add the butter and brown sugar to the bowl of a standing mixer and beat on high speed for 3-4 minutes, until the mixture is lightened in color and fluffy in texture.
    2. Add the egg, vanilla, and sorghum syrup and beat for 20-30 seconds until combined.
    3. Add the remaining cookie dough ingredients to a separate bowl and stir with a wire whisk to combine. Add to the butter and egg mixture and mix on low speed just until combined. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours, or overnight.
    4. Preheat the oven to 350 degrees and cover a couple of baking sheets with parchment paper. Combine the turbinado or sanding sugar and cinnamon in a small bowl.
    5. Remove the dough from the refrigerator and begin to form it into small balls of dough, roughly the size of a marble. Roll each ball of dough in the cinnamon sugar and place on a lined baking sheet, leaving about 1 inch in between each ball. You should be able to fit about 25 balls of dough on each cookie sheet.
    6. Bake the cookies, one sheet at a time in the center of a preheated oven, for about 10 minutes, until the cookies are puffed and slightly cracked, and the dough looks set. When you remove the cookies from the oven they will deflate, creating thin, chewy cookies. Allow to cool on a wire rack before storing in an air tight container for up to 1 week.
    7. *Note: keep any dough you are not working with in the refrigerator until ready to use. These cookies will freeze for up to 3 months.
    • Prep Time: 30 mins
    • Cook Time: 10 mins

    Keywords: gingersnaps, ginger cookies, gingersnaps, Christmas cookies, small cookies, mini cookies, homemade cookies, spice cookies

    Did you make this recipe?

    Tag @ofbatteranddough on Instagram and hashtag it #ofbatteranddough

    Several stacks of small chewy ginger snap cookies.

    © Of Batter and Dough. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Of Batter and Dough.

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    Comments

    1. Valerie Foggoa says

      December 03, 2020 at 1:06 pm

      Ginger snap cookies are a staple for me at Christmas time. I love the flavour of ginger, cinnamon, and, I use, molasses. My family loves them too - and even named our Elf on the Shelf Ginger after them!

      Reply
      • Rebecca Blackwell says

        December 04, 2020 at 8:21 am

        They are a staple in our house as well, Valerie! There's something about the combination of flavors that makes it feel like Christmas. 🙂 Thank you so much for taking the time to leave a comment for me. I hope you and your family and Ginger the elf have a very merry Christmas! xo

        Reply
      • Claudia says

        November 17, 2021 at 2:26 am

        Hola!
        Me gustan tus recetas y quisiera hacer éstas galletas pero no consigo en mi país el jarabe de arce, me podrías decir si se puede reemplazar por otro ingrediente?
        Muchas gracias por compartir tus excelentes recetas

        ★★★★★

        Reply
        • Rebecca Blackwell says

          November 17, 2021 at 10:21 am

          Hi Claudia! You can use sorghum syrup, maple syrup, dark corn syrup, or honey in this recipe. All of those options can be used in the same amount - 3 tablespoons. I hope that helps! Please let me know if you have any other questions! xo

          Reply
    2. Natalie says

      December 07, 2017 at 11:49 pm

      These cookies look divine and perfect for Christmas! YUM!

      Reply

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    Rebecca Blackwell

    Hi! I'm Rebecca, a baker, recipe developer, food photographer, and full time RV nomad.

    I’ve been baking for 25 years, both professionally and just for the sheer pleasure of it. In 2013, I launched this blog as a way to share my most tested, trusted, and much-loved recipes.

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    © Of Batter and Dough. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and link back to this post as the original recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Of Batter and Dough.

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