Long gone the days where I thought chocolate chip was the only cookie that mattered! In fact, I’m going to dedicate the upcoming year to cookies – learning about all the different kinds of cookies and perfecting various cookie recipes.
There’s something so unbelievably warm and festive about these Gingersnap Cookies! At the same time, I have served them with milk as well as I have served them with lime popsicles and lemonade! They are so versatile and ready to impress year-round.
Mix of sugars provides balance in this cookie. Brown sugar brings bolder more intense flavour and makes to cookies rise higher. But without some granulated white sugar, that would limit the spread of the cookie, making it less of a Ginger “snap” and more of a Ginger “cake”. As such, granulated sugar ensures the appropriate spread as well as makes the cookie crisp creating that “snap” effect.
I also tested various sizes. I love making cookies bigger than what most recipes call for. However, this cookie was just perfect when sized with the original small ice cream scoop (1 tablespoon)! I found it was actually less interesting in the bigger size.
Hope you give these wonderful cookies a try!
Gingersnap Cookies
Course: DessertDifficulty: Easy30
servings10
minutes15
minutesIngredients
- For the cookies:
3/4 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup dark molasses
1 large egg
1 tsp vanilla
2 1/4 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
2 1/2 tsp ground ginger
1/4 tsp ground cloves, heaping
1/2 tsp fine salt
- For Rolling:
1/4 cup sugar
1/2 tsp cinnamon
Directions
- Preheat oven to 350F. Combine flour, baking soda, salt and spices (ginger, cloves, cinnamon) and sift together at least once. Set aside.
- Cream the butter until fluffy. Add sugar and molasses and beat with a stand mixer fitted with a paddle attachment for about 5 minutes until light and fluffy.
- Add egg and vanilla while beating on low. Stop the mixer to scrape the sides of the bowl once or twice.
- Add the flour mixture and mix gently with a wooden spoon. Return the bowl back to the mixer and mix on low just until combined to ensure everything is incorporated. Do not overmix.
- Combine rolling ingredients (sugar and cinnamon.) Using small 1 TBSP ice cream scoop, scoop 1 inch balls of cookie dough and roll them in sugar cinnamon mixture.
- Place your cookies 1 1/2 inches apart on a parchment-lined baking sheet and bake for about 10-11 minutes until the cookies are puffy and cracked in spots, and the edges are set. Cool on a baking sheet for 5 minutes then sliced onto wire racks to finish cooling completely.
These are so tender, not brittle like some gingersnaps.
Thank you Sarah!! Right?!