Nyakers Ginger Snaps: What Makes Them So Delicious and How to Enjoy Them Best

Nyakers Ginger Snaps: What Makes Them So Delicious and How to Enjoy Them Best
Nyakers Ginger Snaps: What Makes Them So Delicious and How to Enjoy Them Best

Okay, so today I tried making these Nyakers Ginger Snaps. I saw the recipe online and I got all excited because it looked pretty simple. Plus, who doesn’t love a good ginger snap, right?

First things first, I gathered all my ingredients. I had to run to the store to pick up some molasses, ’cause I was all out. I grabbed some butter, sugar, flour, ginger, cinnamon, cloves – you know, the usual baking suspects. Got home, preheated the oven to 375 degrees Fahrenheit like the recipe said.

Mixing Time

Then, I creamed together the butter and sugar in a big bowl. I used my trusty hand mixer. I always manage to get sugar everywhere, but hey, that’s part of the fun, isn’t it? After that, I mixed in the egg and molasses. It started to look like, well, cookie dough!

Nyakers Ginger Snaps: What Makes Them So Delicious and How to Enjoy Them Best
  • 1/2 cup of unsalted butter, softened
  • 1 cup of granulated sugar
  • 1 large egg
  • 1/4 cup of molasses

In a separate bowl, I whisked together all the dry ingredients. Flour, baking soda, ground ginger, cinnamon, cloves, and a pinch of salt. I made sure to sift the flour so there wouldn’t be any lumps in my cookies. We can’t be having lumpy cookies!

  • 2 cups of all-purpose flour
  • 2 teaspoons of ground ginger
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground cloves
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt

Gradually, I added the dry ingredients to the wet ingredients, mixing until everything was just combined. I didn’t want to overmix it, because nobody likes a tough cookie.

Baking Time

Then came the fun part! I rolled the dough into these little balls, about an inch in diameter. I rolled each one in some extra sugar because, why not? Extra sweetness is always a good idea. I placed them on a baking sheet lined with parchment paper, leaving some space between each cookie.

I popped them in the oven and they baked for about 10-12 minutes. I kept a close eye on them, ’cause I didn’t want them to burn. When the edges started to get golden brown, I knew they were done.

I took them out of the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Let me tell you, the smell in my kitchen was amazing! It was like a little gingerbread house in there.

The Taste Test

Once they were cool enough to handle, I took a bite. Oh my goodness, they were delicious! Crispy on the outside, chewy on the inside, with just the right amount of ginger spice. These Nyakers Ginger Snaps were a total win. I might have eaten, like, five of them in one sitting. Don’t judge me!

I’m definitely making these again. They’re perfect for a little afternoon treat with a cup of tea, or maybe even for the holidays. They’d be great for a cookie exchange! If you’re looking for a simple and tasty cookie recipe, you should totally try these. You won’t regret it!

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