Soft Baked Gingersnap Cookies

During the holidays, my mom always baked cookies that were old family recipes and that everyone loved; they weren’t overpowering, and could be baked throughout the year as well. I’m starting off the holiday baking (already!) with my take on the famous soft baked gingersnap cookies.

What you’ll need:

• 1/2 cup unsalted butter.
• 1/2 cup brown sugar.
• 1 large egg.
• 1 1/2 tsp vanilla extract ( I used real extract in mine, but you could use artificial!).
• 1/4 cup molasses.
• 1 3/4 cup all-purpose flour.
• 1/2 tsp baking soda.
• 1/4 tsp salt.
• 2 tsp ground ginger.
• 1 tsp ground cinnamon.
• 1/8 tsp ground cloves.
• 1/8 tsp ground nutmeg.
• 1/4 cup granulated sugar for rolling.

 

 

Directions:

1. Cream butter and brown sugar together until fluffy. Mix in egg, vanilla, and molasses until completely combined.
2. In a separate bowl, mix together the flour, baking soda, salt, and spices. Add to wet ingredients until combined. CHILL dough for 2 hours or overnight.
3. Once chilled, roll dough into 1½-inch balls (about 1½ Tbsp each), roll in sugar and place on a silicone lined baking sheet. (Note: Some people have had to flatten the dough balls before baking. Consider doing a test cookie before baking a whole tray.)
4. Preheat oven to 350 degrees. Bake cookies for 8 to 9 minutes. Keep extra dough cold until it is baked. For a crispier gingersnap, bake a few minutes longer.

 

Adapted from Dessert Now Dinner Later

That’s it! 4 steps to making delicious holiday cookies that can be enjoyed year-round- dunk in tea for best flavour results.

Have a great weekend loves,