Soft Gingersnap Cookies
Happy December! Let the holiday baking begin! I love this time of year! I have a LONG list of things I want to bake this month. I will be making my favorite, classic recipes, but I also have a few new things to experiment with. I will try to post them as fast as I bake them:)
To kick off the holiday baking season, I made a batch of soft gingersnap cookies. I love my gingersnaps SOFT! The key is taking them out at 8 minutes on the dot. They won’t look done, but just trust me, they are ready to come out of the oven. Let them sit on the hot baking sheet for a minute or two and then transfer them to a cooling rack. If you follow my instructions, you will enjoy soft and tender gingersnaps… and I think that is the best way to enjoy them!
I am submitting these cookies to Susan at Food Blogga. She is hosting Season 3 ofEat Christmas Cookies. You can submit a cookie too, the last day to participate is Dec. 20th. To view all of the fabulous cookies clickhere. New cookies will be added all month long, so visit often:) Thanks to Susan for hosting such a fun event. I love cookies!
Soft Gingersnap Cookies
Yield: 3 dozen cookies
Cook Time: 8 minutes
2 1/4 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
Pinch of fresh nutmeg
3/4 cup unsalted butter, at room temperature
1 cup light brown sugar
1 tsp. vanilla
1/4 cup molasses
White sugar-to roll the cookie dough in
1. Preheat the oven to 375 degrees.
2. Combine the flour, baking powder, salt, and spices in a medium bowl. Whisk the ingredients together.
3. With a mixer, combine the butter and brown sugar until smooth and creamy. This will take a couple of minutes.
4. Add in the egg and vanilla extra. Mix until well combined.
5. Add in the molasses. Mix until the molasses is combined with the other ingredients.
6. With the mixer on low, slowly add the flour mixture. Add in a little at a time until all of the flour is mixed in.
7. Form the dough into Tablespoon sized balls. Roll the dough in white sugar.
8. Place the cookie dough balls on a large baking sheet with parchment paper or a Silpat. Make sure they are a couple inches apart.
9. I pressed down on the cookies slightly to help them flatten out. If you like puffy cookies, don't press them down.
10. Bake for 8 minutes and NO longer. You want them to stay soft! Let the cookies sit on the baking sheet for a minute or two, then transfer to a cooling rack.
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If you like these gingersnap cookies, you might also like:
Gingersnap Lemon Sherbert Sandwiches from Dessert First
Gingersnaps with Orange Ginger Cream Filling from Recipe Girl
Gingersnaps from Baking with Dynamite
Spicy Ginger Crinkle Cookies from The Canadian Baker