Desserts, Recipes

Gingersnap Cookies

Hi all! I’ve been trying to fight off a super sweet tooth lately, but it won- and this is the result. This recipe makes a good two dozen classic gingersnap cookies. I like to split the dough and make one dozen large, soft and chewy cookies and the second dozen smaller, crunchy gingersnaps.

If we are what we eat, then I am awfully sweet…

Mix your butter and sugar in a stand mixer. Add egg, molasses, and vanilla and continue mixing until smooth. Add flour, baking soda, Salt, ground clove, cinnamon, and ground ginger. Slowly mix until a dough forms.

Scoop out 1 heaping tbs of dough and roll into a ball. Coat the ball in sugar and place on a greased or lined cookie sheet. These larger sized scoops will bake into nice, soft, chewy gingersnap cookies. If you like your gingersnaps crunchy, use 1/2 tbs scoop sizes instead. Either way, pop them cookie sheets in the preheated oven and bake for 12-13 minutes.

The small crunchy gingersnaps go great with a hot cup of coffee. The flavors complement each other so well. Love these scrumptious little guys! Sweet tooth 1, self control 0.

Until next time!

XoXo

Mina

Gingersnap Cookie Recipe

INGREDIENTS:

  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar for baking
  • 1/2 cup granulated sugar for coating
  • 1 large egg
  • 1/4 cup molasses
  • 1/8 tsp vanilla
  • Pinch of salt
  • 1/4 tsp ground clove
  • 1/2 tsp cinnamon
  • 1tsp baking soda
  • 1 1/2 tsp ginger
  • 2 1/4 cup all purpose flour

BAKING INSTRUCTIONS

  1. Preheat oven to 350 F
  2. Mix 1 cup sugar and butter with a hand or stand mixer.
  3. Add egg, molasses, and vanilla and mix until smooth.
  4. Combine flour, baking soda, salt, clove, cinnamon, and ginger in a separate bowl.
  5. Slowly stir wet and dry ingredients together until a nice dough forms.
  6. Put 1/2 cup of sugar and put in a shallow dish
  7. For soft, chewy gingersnaps, measure out 1tbs scoops of dough and roll into a ball. Measure 1/2 tbs scoops of dough for crunchy cookies.
  8. Roll dough balls in the shallow dish of sugar until evenly coated.
  9. Place dough balls on a lined or greased cookie sheet with about an inch or so between each cookie.
  10. Bake for 12-13 minutes.
  11. Serve with milk or a hot cup of coffee – yum!

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