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Ginger Snow Cap cookie

Close up of a pile of Ginger Snow Cap Cookies

Whatever you call this kind of cookie (or biscuit), Ginger Snow Cap cookies, Crater, Earth Quake, or simply Crinkle Cookies, they’re very yummy.

I must ask, please, please, please, make sure your ginger powder is fresh. Ginger is one of those ground spices that seems to lose its potency very fast. So only buy what you need when you need it. If you remove the lid and it’s not smelling strong, grab a new pack. I used my Thermomix TM6 to make these cookies.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

I’m using baking powder and bicarb in this Ginger Snow Cap cookies recipe to get them to crinkle. If you try to use straight bicarb you’ll end up with soapy flavoured cookies. Anyway, these couldn’t be easier to make.

If you love to bake cookies, why not grab our cookie-making course? This course has some clever lessons, brilliant recipes that you can download in an eBook and a template for you to turn just about any cookie recipe into a Thermomix or Food processor cookie. Just download the template that suits you.

A metal baking tray showing how the ginger snow cap recipe should turn out.
Close up of a pile of Ginger Snow Cap Cookies

Ginger Snow Cap cookie

4.84 from 6 votes

5 stars tells us you love the recipe

becs-table.com.au
These cookies are crunchy on the outside and soft on the inside. Spiked with ginger flavour they make me think of Christmas or winter.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Difficulty Easy
Course Afternoon Tea, Christmas, Lunch Box Treat, Morning Tea, Snack
Cuisine Greek
Servings 38 pieces
Method Thermomix and Conventional

Equipment

  • 1 Thermomix or Food Processor

Ingredients
  

  • 350 g plain flour (all-purpose)
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon flaked salt or 1/8th of a teaspoon of fine salt
  • 11/2 teaspoons ginger poweder
  • 1/2 teaspoon cinnamon
  • 150 g light brown sugar
  • 120 g unsalted butter cold cubes for TM and room temp for stand mixer
  • 1 large egg
  • 90 g molasses
  • 60 g soft icing sugar for coating

Instructions
 

Thermomix Method:

  • Set your oven to 170°C fan and prepare 2- 3 baking trays for cookie baking.
  • Weigh the flour, brown sugar, bicarb, baking powder, salt, ginger, and cinnamon into a food processor or Thermomix and mix until combined. (TM: 5 seconds/ speed 5)
  • Weigh the 120g of small cold cubes of butter into the TM bowl and blitz until all of the butter is broken up throughout the mix. (TM: set 10 seconds/speed 5.
  • Weigh in the egg and the molasses into the TM bowl and mix again until it just starts to come together. Don't overmix. (TM:10 seconds/speed 5 lift the mix from the base and scrape down and repeat 10 seconds/speed 5.
  • Weigh 60g of icing sugar into a small bowl and set aside
  • Remove 20g portions of the mix, roll into balls, and then toss well in the icing sugar. Place them on your prepared baking trays, then gently press just a bit to flatten the top.
  • Bake for 12 to 15 minutes depending on your oven. Mine took 13 mins

Conventional Method:

  • Set your oven to 170°C fan, and prepare 2- 3 baking trays for cookie baking.
  • Add the butter and sugar to a stand mixer bowl and beat until light and aerated.
  • In the meantime, weigh the remainder of the dry ingredients (not the icing sugar) into a bowl and sift or whisk to combine.
  • When the butter is light and airy add the egg and vanilla and beat to incorporate.
  • Fold 1/2 the dry ingredients into the creamed mix, then add the molasses and fold through; finish up by folding in the remaining dry ingredients.
  • Weigh 60g of icing sugar into a small bowl and set aside.
  • Remove 20g portions of the mix, roll into balls, and then toss well in the icing sugar. Place them on your prepared baking trays, then gently press just a bit to flatten the top.
  • Bake for 12 to 15 minutes depending on your oven. Mine took 13 mins

Notes

You need to use soft icing sugar or mixed icing sugar, which is the icing sugar that uses cornflour or tapioca flour.  If you use pure icing sugar, you won’t have as big a crackle.  Make sure they’re coated well.   
The longer you bake these, the crunchier the outside will become.  Don’t leave them there too long if you want that soft inside. 
My Cookie Course is a game-changer if you want to make your biscuits and cookies in your Thermomix or food processor.  I explain why it works and give you templates to use to make your very own recipes.  Take a look at what’s included in Perfect Cookies 1
If you don’t own a Thermomix TM6 and would like to take a look at one, why not jump in on one of my live Zoom sessions.  Free No-obligation 30-minute sneak peek at this amazingly clever kitchen appliance.  

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