Is it necessary to add cloves, cinnamon, and molasses to Ginger Snaps?

Question

And what's the difference between Ginger Snaps and Ginger Bread Cookies?

Answer 1

Molasses is a sweetener and gives depth to the taste. If you omit the spices, the cookies will have a ginger taste but still taste rather flat. The spices combine to enhance the overall flavor, so use them!

Gingerbread is actually a cake and Gingerbread cookies are a variation. The taste is different and more subtle than ginger snaps.

Answer 2

I don't really think the cloves are necesary,but I love the cinnamon,and doesnt' ginger go in it too? Ginger snap cookies are pretty strong and sometimes a hard cookie.
Ginger bread is soft like a bread,I have had,and made ginger bread,but never cookies...my favorite pastry is Scones,hot from the oven.

Answer 3

Cinnamon Snap Cookies

Answer 4

Gingerbread Cookies

INGREDIENTS
1 cup white sugar
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 cup margarine, melted
1/2 cup evaporated milk
1 cup unsulfured molasses
3/4 teaspoon vanilla extract
3/4 teaspoon lemon extract
4 cups unbleached all-purpose flour
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix in the melted margarine, evaporated milk, molasses, vanilla, and lemon extracts. Stir in the flour, 1 cup at a time, mixing well after each addition. The dough should be stiff enough to handle without sticking to fingers. If necessary, increase flour by up to 1/2 cup to prevent sticking.
When the dough is smooth, roll it out to 1/4 inch thick on a floured surface, and cut into cookies. Place cookies on the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. The cookies are done when the top springs back when touched. Remove from cookie sheets to cool on wire racks.

Ginger Snaps

INGREDIENTS
3 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon salt
3/4 cup shortening
1/2 cup white sugar
1 cup molasses
DIRECTIONS
Combine flour, ginger and salt and set aside.
In a large bowl, cream shortening and sugar. Beat in the molasses. Gradually blend in the dry ingredients. Cover and chill for four hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.
On floured surface, roll out dough to 1/4 inch thickness. Using a 1-3/4 inch cutter, cut into rounds and place 1 inch apart on cookie sheets.
Bake for 10-12 minutes until lightly colored and firm to the touch. Cool cookies on wire racks.

**The cookie is softer than the snap because of the ingredients**

Answer 5

Those are the ingredients that make it taste like a ginger snap....

Ginger snaps are crispy, and are a bit spicier than ginger bread cookies. Ginger bread cookies are also a softer cookie.

Answer 6

Only if you want them to taste good. Ginger snaps have a "bite" to them, ginger bread is just sweet.

Answer 7

Yes and do it quick,then give them to Ginger before she Snaps...

Answer 8

Its certainly not necessary but its just better that way.

As for your second question, not much.

Answer 9

That's what gives them their flavor.

Answer 10

i'm not sure. Sorry!