Submitted by Jackie Brandsma, recipe adapted from Jessica Collins’ Web Site. Thanks, Jackie!
SOFT & CHEWY GINGERSNAP COOKIES
This super easy recipe produces a melt-in-your-mouth, soft and chewy cookie with a spicy ginger kick. A classic holiday cookie, these will be served at my Christmas party this year for sure! Makes 18 large cookies.
2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 ½ teaspoons baking soda
½ teaspoon salt
1 ½ sticks unsalted butter, (12 tablespoons) just a bit colder than room temp
1 cup granulated white sugar
1 large egg
¼ cup dark molasses
½ teaspoon vanilla extract
cinnamon sugar: 1/3 cup sugar and 1/2 tsp of cinnamon mixed in a small bowl
- In a medium bowl, mix together flour, ginger, cinnamon, cloves, baking soda and salt until well combined.
- In mixer with paddle attachment, or using a hand mixer, on medium speed, beat butter and sugar until light and fluffy- about 1 minute.
- Beat in egg, molasses and vanilla also on medium speed. Scrape down the bowl as needed with a rubber spatula. Beat until all ingredients are well combined and no large lumps appear- about 1 minute.
- Turn mixer speed to low and gradually add the flour mixture just until everything is combined and a soft caramel colored dough is present. Do not over mix.
- Wrap dough in plastic and let rest in the refrigerator for at least 2 hours but preferably overnight.
- When ready to bake, preheat the oven to 350 degrees, take dough out of refrigerator and let it sit for about 10 minutes at room temperature.
- Pinch off small amounts of dough and roll to about the size of a golf ball. Or if you are using a baking scale, measure balls of dough out to 40 grams each.
- Roll each ball in cinnamon sugar and place 2-1/2 inches apart on a cookie sheet lined with parchment paper.
- Bake for about 15 -17 minutes. Cookies are done when they are set and slightly cracked on top. Note: Cookies will puff up and then flatten.
- As soon as you remove the pan from the oven, sprinkle cookies with just a pinch more of the cinnamon sugar.
- Transfer cookies to a wire rack and cool completely.
- Make Ahead Note: Once measured out and formed into balls (and BEFORE rolled in cinnamon sugar), dough can be frozen for up to 6 weeks in an airtight, freezer-safe container or freezer-safe baggie, with parchment paper between the layers. When ready to bake, roll balls in cinnamon sugar and bake as directed, adding a couple of extra minutes to the baking time.