Gingersnap Cookies
I have been eyeing up some gingersnap cookies at the grocery store and when it comes to cookies I prefer a soft and chewy cookie over a firm and crisp cookie, with only the occasional exception. So after having many a stare down with the gingersnap cookies I went home to bake a softer version of the beloved spiced cookie. I found this great recipe to help me out on nookandpantry.com.
I enjoy the wonderful aroma of ginger and warm spices as they fill the kitchen while they bake. These cookies have all the traditional molasses and ginger taste without being to overpowering. They also have a slightly crisp and sugary coating on the outside but leading to a soft and chewy center.
Ingredients: (yields 18 cookies)
- 1 stick of unsalted butter
- 3/4 cup of dark brown sugar, packed
- 1/4 cup of unsulphured molasses
- 1 egg
- 1 teaspoon of vanilla extract
- 1 1/2 cups of all purpose flour
- 1/2 teaspoon of baking soda
- 1/4 of a teaspoon of salt
- 1 1/2 teaspoons minced ginger
- 1 teaspoon of cinnamon
- 1/8 of a teaspoon of allspice
- 1/8 of a teaspoon of nutmeg
- 1/8 of a teaspoon of ground cloves
- 1/4 cup of sugar, for rolling
I began by browning 1 stick of butter in a small sauce pan over medium low heat. I browned the butter until it was a golden nut brown and brown specks just started to form on the bottom of the pan. Then I transferred the butter to a ramekin and allowed it to cool slightly.
In a large bowl I stirred together 3/4 of a cup of dark brown sugar and the browned butter. I mixed until combined.
Then I added 1/4 of a cup of molasses, 1 1/2 teaspoons of minced ginger, 1 egg, and 1 teaspoon of vanilla extract. I mixed until incorporated.
In a separate bowl I whisked together 1 1/2 cups of flour, 1/2 of a teaspoon of baking soda, 1/4 of a teaspoon of salt, 1 teaspoon of cinnamon, 1/8 of a teaspoon of allspice, 1/8 of a teaspoon of nutmeg, and 1/8 of a teaspoon of ground cloves. I mixed until combined.
Then I added in the flour mixture and stirred until just combined. I made sure not to over mix.
Lastly I transferred the dough to a clear glass bowl and covered it in plastic wrap. I refrigerated the dough overnight, but you can also just do a few hours.
The next morning, it was time to bake! I preheated the oven with the bread stone to 350 degrees for 30 minutes.
Once the oven was heated I placed 1/4 of a cup of sugar into a shallow dish.
I shaped the dough into 1 and 1/2 tablespoon sized balls. The dough may be slightly sticky.
Then I rolled each cookie in the sugar and evenly spaced 6 cookies on the bread stone.
I baked the cookies for 12 minutes until the edges were set and the center was still slightly soft.
Then I transferred the cookies to a cooling rack.