Chewy, Brown Butter Gingersnaps

Okay, let’s just clarify before I go any further.  I get that you can’t have a cookie that truly snaps and is chewy.  So, I’ve kept the “snap” in the title for the sake of tradition, and well, to me ginger chewies or ginger cookies just don’t have the same appeal as gingersnaps.  At least to me.

I have long been a fan of gingersnaps.  I remember sitting on my grandma’s counter helping her mix, add the sugar, stream in that rich, deep molasses and then rolling balls of dough in sugar and placing them on the cookie sheet.  After we did all that, I didn’t get far from the oven.  I bent down and peered through the oven window patiently waiting for those little balls of deliciousness to flatten out and come out of the oven.  I waited just long enough for them to get cool enough for me to hold and then I devoured them.

To me, there’s nothing better than a cookie straight out of the oven and gingersnaps are no exception.  I love gingersnaps, but I like them chewy.  And the only way for me to enjoy them just the way I wanted them was while they were warm.

Now that my Grandma’s recipes have made their way to me, I have the coveted gingersnap recipe…but I tweaked it just a bit to get the texture that I love and I don’t have to scald my mouth with super hot cookies to ensure I get a chewy cookie.  I love the amount of sweet, spice and molasses in my Grandma’s cookies; it’s pure perfection!

So when it came time for the 4th annual Great Food Blogger Cookie Swap, I knew exactly what I wanted to make.  A spin on my Grandma’s classic gingersnaps.  Classic meets modern day, if you will.  I wanted to make one of my favorite cookies, that also happens to be a must during the Christmas season but add a little spin.

So, I took those gingersnaps and added one of my all-time favorite ingredients, brown butter.  And oh my goodness, that took an awesome cookie and added a warm, nutty flavor.  I also took the “snap” out…more or less…and made these little jewels chewy.  The outside still had a little crisp, but the inside was perfectly chewy.  The perfect cookie, in my opinion.

I hope all of my swap matches enjoyed these cookies as much as we did.  I was sure to make a double batch to ensure quality control, of course, as well as to ensure they all received their full dozen since I do tend to have my own personal cookie monsters!

If you missed out on the swap this year, be sure to head over to Great Food Blogger Cookie Swap and sign up to be on the mailing list to stay up to date on info for the 2015 swap.  Not only will you be able to bake your heart away, but you’ll receive 3 dozen cookies from three other recipients as well as support an awesome cause, Cookies for Kids Cancer.

Chewy, Brown Butter Gingersnaps

Ingredients:


1 Cup (2 sticks) unsalted butter, room temperature
1/2 Cup sugar, plus more for coating the cookies
1/2 Cup brown sugar, light or dark depending on taste
1 Egg
1/4 Cup molasses
2 Cups flour
1/4 T salt
2 Tsp baking soda
1 Tsp water
1 Tsp cinnamon
1/4 Tsp cloves
1 1/2 Tsp ginger

Directions:


Place butter in a large bowl and beat on high for 2 minutes, until pale yellow in color.  Add both sugar and continue mixing on high until light and fluffy, about 3-4 minutes.  Add the egg and mix to combine.  Add the molasses and water and mix to combine.

In a separate bowl, sift together the flour, salt, baking soda, cinnamon, cloves and ginger.  Add to the butter mixture and mix until just incorporated.  Remove batter from the bowl and roll into a ball and cover in plastic wrap.  Place in the refrigerator and chill for at least an hour.

Preheat oven to 350.

Line a cookie sheet with a silicon baking mat or spray with non-stick cooking spray and set aside.

Remove dough from refrigerator and scoop into balls, I used a cookie scoop that is about 2 tablespoons.  Roll into balls and then roll in granulated sugar.  Place on cookie sheet, leaving about 2 inches between each cookie.

Place in the preheated oven and bake for 9-11 minutes, longer if you want a crunchier cookie.  Remove cookies and allow to cool on cookie sheet for 5 minutes then remove to a cooling rack and allow to cool completely.

Recipe source: adapted from my Grandma