The Very Best Gingersnap Cookies
Soft and chewy, sweet and spicy, the very BEST Gingersnap Cookies are so easy to make. A wonderful treat during the holidays, you can make the dough ahead of time to have on hand for urgent cookie emergencies.
Who’s started watching all the holiday specials already? I have a little bit of a confession…I’ve been listening to Christmas music for two weeks now. And last night I watched The Polar Express followed by The Grinch Who Stole Christmas. On a normal night, I’m in bed by 10:00, asleep by 10:05…last night, I finally made it to be around 11:45. I’m a party animal these days. All the baking and anticipation for Christmas has created a very high energy in our house…not to mention the entire place is lit up like the New York City skyline. I may have gone a little overboard with the decorating but knowing that a long dreary winter is on the agenda in T-minus 30 days….I need all the glitz and glitter I can get. Not to mention, all the spiced baked goods I can scarf down.
Like the very BEST Gingersnap Cookies that I’ve been making for, like, ever. It’s one of the first cookies I learned to bake, aside from the usual chocolate chip, and one that I save for the cooler months. The warm spiced flavor and chewy texture just make each bite taste like a big, warm hug. They’re spectacular with a cup of hot cider or dipped into a mug of hot chocolate. They’re the key component in my Pumpkin Icebox Cake and are perfect for ice cream sandwiches. They make a mean topping for THIS apple crisp. They’re versatility is simply astounding…for a cookie. Ok, well, maybe I’m hyping them up just a bit more than necessary but they’re pretty amazing.
And so easy to make. This recipe is for a slice and bake dough. You can make the dough up to a week ahead of time and refrigerate it until you’re ready to bake. And let me tell you…the smell of these cookies when you’re baking is intoxicating….you could rob a bank with the smell of these little morsels of heaven. I like to keep the dough around just in case I have a last minute guest coming by….I’ll throw a batch of Gingersnap Cookies in the oven right before they arrive and it seems as though I’m a regular Martha Stewart. Baking nonstop during the month of December, flitting around in a flirty little apron, cleaning and making big red bows to hang all over the house. But really…I was scrambling around picking up dinosaurs, plastic bugs and dragging a dust cloth over ever single surface. With a batch of Gingersnap Cookies in the oven.
- 2 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1/8 teaspoon ground pepper
- 11 tablespoons unsalted butter at room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 1 large egg at room temperature
- In a small bowl, whisk together the dry ingredients.
- In the bowl of an electric mixer, beat the butter untill soft. Add the sugar and continue beating until smooth and creamy. Stop the mixer occassionally to scrape down the sides of the bowl. Stir in the vanilla, molasses and egg, combine thoroughly. Mix in the dry ingredients gradually until the dough is smooth.
- Turn the dough out onto a lightly floured surface and divide in half. Roll each half until it’s about 2 inches around, like a log. Wrap each log in plastic wrap and then roll them lightly to smooth them out. Refrigerate or freeze until firm.
- Preheat the oven to 350 degrees and line two baking sheets with parchment.
- Slice the dough into 1/4 inch rounds with a serrated knift being careful to keep their shape. Place the rounds on the baking sheet and sprinkle with granulated or course sugar.
- Bake for 10-13 minutes, rotating the pans halfway through the baking time. Let the cookies cool in the pan for about 2 minutes and then transfer to a wire cooling rack.
- Dough can be refrigertaed for up to five days or frozen for up to three months. Baked cookies can be stored in an air-tight container for a