Originally I found this recipe online and changed it up a little adding my own spin on it. I found that if you store these cookies in a glass jar the Cookie is no longer a gingersnap it’s more of a soft ginger cookie, still very delicious. If you want the gingersnap, store in a tight sealed tin container this keeps the cookie crisp on the outside and soft in the middle. During the holidays this is my go to recipe so Delicious and Simple, truthfully these can be made year round, Enjoy!
Published December 2022 in ‘In The Loop Magazine
Ingredients:
3/4 cups of unsalted Butter, Room temperature
1 cup Granulated Sugar
1/4 cup Unsulphured Molasses
1 Egg
2 teaspoon Baking Soda
1/2 teaspoon Sea salt
1 1/2 teaspoon Ground Ginger
1 teaspoon Pumpkin Spice, This is a mix of cinnamon, nutmeg, ginger, allspice & clove
2 cups All purpose Flour, sifted
2 Tablespoon Turbinado Sugar for rolling, you can use granulated sugar but turbinando is the best.
Directions:
Preheat oven 350 degrees.
Line baking sheet with parchment paper and set aside.
Using a stand mixer fitted with the paddle attachment, cream together the butter and sugar, on medium speed for 2 minutes. Add in the molasses, egg, baking soda, salt, ginger, and pumpkin spice. Mix for another 1 minute, scraping the sides of bowl.
Turn mixer too low and slowly add flour. Mix until it's just combined.
Set aside: In a small bowl or on a plate put your Turbinado sugar, this will be used to roll your cookie ball dough in.Using a medium cookie scoop (approx. 2 TBLS) make a ball with your cookie dough and roll in the turbinado sugar.
Place each dough ball 2 inches apart on baking sheet lined with parchment.
Bake 12-14 minutes or until the edges are slightly golden and appear crinkly.
Place on cooling rack and cool completely. As cookies cool they will flatten and get crinkly.
Store in airtight container up to 5 days.
