Gingersnaps

Gingersnaps are the perfect cookie to usher in cool days! They are chewy on the inside and crisp on the outside and packed with all the flavors of fall!

It’s mid-November and we here in the mid-Atlantic region have been blessed with the most amazing weather this fall. Temps have hovered in the upper 60s to lower 70’s for the past few weeks which is actually pretty rare. Normally we go from summer to winter in the blink of an eye, but I guess the good Lord decided to cut us some slack this year and at the very least give us a nice fall. I know cold weather is right around the corner, which honestly I don’t even mind, but I’m clinging to these beautiful days.

These cookies are full of all things wonderful for fall and winter. Ginger, cinnamon, molasses…they smell amazing and taste even better! They are crispy with a hint of chewiness to them. they are one of my favorite treats in the afternoon with a good, strong cup of coffee.

Gingersnaps

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Dessert

Servings 28 cookies

Ingredients

  

• 1 1/2 sticks unsalted butter at room temperature
• 3/4 cups granulated sugar
• 1/4 cup turbinado sugar or additional granulated sugar
• 1/4 cup packed dark brown sugar
• 1/3 cup molasses
• 1 large egg
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

Instructions

 

• Preheat the oven to 350 degrees and line two cookie sheets with either parchment or silicone baking mats.
• In a large mixing bowl, beat the butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy.
• Add in the molasses, vanilla and egg and mix until well combined.
• Add in the flour, salt, baking soda, ginger, cinnamon and cloves and mix well.
• Add the turbinado sugar (or remaining granulated sugar) to a small bowl. Using a tablespoon or a cookie dough scooper, scoop out rounded balls of dough and roll in the sugar. Place on baking sheets, leaving at least two inches between the dough balls (they spread quite a bit).
• Bake at 350 degrees F for 14-15 minutes, or until edges begin to turn slightly brown and tops look crackled.
• Allow to cool on cookie sheets for five minutes before transferring to wire racks to cool completely. Cookies will crisp up as they cool. Cookies will keep in an airtight container for 3-5 days and can be frozen for up to two months.