Gingersnaps are one of my favorite cookies. I have always been a fan of them. As a little girl, I remember standing by the oven waiting on my Grandma to pull out a fresh batch and it was all I could do to restrain myself to let them cool enough for me to touch. There was just nothing better than having a gingersnap fresh from the oven, while they were still warm and having a large glass of cold milk to accompany it. It’s still the same for me today, I can’t wait to have one…or two or three…fresh from the oven. There’s just nothing like it.
For me, it seems like the Christmas season hasn’t officially begun until I’ve had gingersnaps, chocolate crinkle cookies, and a few other delicious treats. To me, these cookies scream Christmas and winter. The flavors fit perfectly with this time of year. I love the combination of sweet paired with the warm spices in this cookie. There’s just something so comforting about these cookies. The would make the perfect gift for any sweet lover in your life and Santa would enjoy a plate of these with a tall glass of milk on Saturday night!
Ingredients:
3/4 Cup unsalted butter, room temperature
1/2 Cup dark brown sugar
1/2 Cup granulated sugar
1/2 Tsp baking soda
1/2 Tsp salt
2 Cups all-purpose flour
1 1/2 Tsp smoked Siagon cinnamon
1 1/2 Tsps ground ginger
1/2 Tsp cloves
1/4 Cup molasses
1 Large egg, room temperature
1/2 Tsp vanilla
1 Cup Sugar in the Raw, for rolling
Directions:
Line baking sheets with silicon mat or parchment paper and set aside.
In a medium bowl sift the baking soda, flour, cinnamon, salt, ginger and cloves together and set aside.
Place the butter and sugars in the bowl of an electric mixer and mix on medium-high until light and fluffy, about 2 to 3 minutes. Add the molasses, egg and vanilla to the butter mixture and mix to incorporate. Add the flour mixture to the butter mixture and mix until combined. Cover the dough and refrigerate for at least an hour.
When ready to bake, preheat ove to 350.
Place the sugar in the raw in a bowl and set aside. Remove the dough from the refrigerator and roll into 1 inch balls. Roll each dough ball in the sugar and place on the prepared baking sheet, spacing the cookies approximately 2 inches apart. Using the bottom of a glass, gently press each cookie to flatten slightly. Continue the process with the remaining dough.
Bake the cookies for 11-14 minutes, or until the cookies feel dry and firm*. Move the cookies to a wire rack and allow to cool completely.
*the longer they cook the more crispy they’ll be
Recipe source: very slightly adapted from Joy of Baking
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