Cookies run in my family. We love to bake them, but mostly because we love to eat them. My dad’s favorite cookie is a gingersnap, so I spent a while working on perfecting my chewy gingersnap recipes before Christmas! So, here is my Christmas gift to you: perfect, chewy gingersnaps.
1 stick of butter, melted and cooled
½ c. Brown sugar, packed
⅓ c. Molasses
2 c. Flour
2 tsp. Baking soda
1 ½ tsp. Ginger
½ tsp. Cloves
1 ½ tsp. Cinnamon
¼ tsp. Salt
¼ c. Sugar, for the exterior*
Preheat the oven to 350 degrees. Cover two baking sheets with parchment paper. (If you don’t have parchment paper you may lightly grease the baking sheets, but I prefer parchment paper.)
In a medium bowl, mix butter, brown sugar, molasses. Then add the egg to the wet ingredients.
In another bowl, combine flour, baking soda, ginger, cloves, cinnamon and salt until mixed well. Then add the dry ingredients to the wet mixture.
Scoop the dough with a cookie scoop, then roll into 1” balls. Place the sugar in a bowl, then rough the dough in the sugar until coated. Place the dough onto the cookie sheet, about two inches apart.
Bake the cookies for about 7-9 minutes, until the tops begin to crack. Place in airtight container to cool.**
*You can substitute for powdered sugar, which I think looks a bit more festive.
**Putting them in an airtight container will ensure that the cookies stay soft and chewy.