Monday, December 15, 2014

Gingersnaps That Don't Snap!

I LOVE Gingesnaps - I always have.  They bring back wonderful childhood memories and they just make your tummy feel good.  I do not, however, like when they are super hard or snappy.  I don't like anything that feels like it might break my teeth when I bite into it so I really do prefer Gingernaps that are not super hard.  In fact, I really love a Gingersnap that is more of a soft cookie and this recipe is just that!

This Gingersnap cookie recipe is so delicious around the holidays so what better time to share this recipe with you!  These cookies are super easy to make and if you have kids that like to participate in baking, try this one out with them.  They will have fun rolling the balls of cookie dough in their hands and then covering them with granulated suger.  Yum!

The ingredients are all standard things that you probably already have in your kitchen other than maybe Molasses but it is pretty inexpensive no matter where you get it.  Grandma's brand at Walmart was $2.88, so go and grab a bottle at your local grocery store so that you can make these delicious cookies.  Preheat your oven to 350 degrees.

In a large mixing bowl or mixer bowl cream together the Butter and Sugars until fluffy.

Add the egg and mix.

This is how your Butter, Sugar and Eggs should look.  This step is important so make sure that your Butter is at room temperature so that these ingredients combine well.

Now, here is a little trick.  Before you pour your Molasses into your measuring cup, spray the inside of the cup with Pam or your favorite cooking spray.  This will make it so that the Molasses slips right out of the cup and you won't have to do any scraping.  Your welcome!

Pour your Molasses into your existing wet ingredients and mix this well.

Add in the Vanilla and mix until everything is well incorporated.

Dump in the Baking Soda, Cinnamon, Ginger, Cloves, Salt and Pepper and mix well.

Doesn't this look heavenly?  I could eat this right now.

Add in the Flour and mix until everything is mixed well.

Now you need to chill the cookie dough for at least 30 minutes.  I wouldn't let it chill much longer than that because you want to be able to scoop it out easily.

After the dough has chilled for 30 minutes, scoop some dough into a small cookie scoop and pop the dough into your hand.  Roll the dough into balls that are about 1 inch in diameter.

Roll each ball in Granulated Sugar you have set aside in a small bowl.

Place the cookie balls on an un-greased cookie sheet or on a cookie sheet lined with parchment paper and space them about 2 inches apart.

These don't look perfectly round but that's alright because they are going to flatten out all on their own.  Bake in a preheated oven for 8 - 9 minutes or until the cookies begin to get crevices and creases in them.  If you cook them for too long they won't be soft and chewy so don't overcook them.

Let the cookies cool for a few minutes on the cookie sheet and then place them on a cooling rack to cool the rest of the way.

When these cookies are baking in the oven, you house is going to smell so wonderful.  If baking these cookies doesn't put you in the Christmas spirit, I don't know what will.  Of course, you can make these cookies at any time of the year so don't let the calendar keep you from enjoying them.

I am going to go and eat my cookies now so I will talk to you all later! 

Gingersnaps - That Don't  Snap!

1 1/2 sticks softened Butter
1/4 Cup Granulated Sugar
1/2 Cup Packed Brown Sugar
1/4 Cup Molasses
1 Egg
1 Teaspoon Vanilla Extract
2 teaspoons Baking Soda
1 teaspoon Ground Cinnamon
2 teaspoons Ground Ginger
1/4 teaspoon Ground Cloves
1/8 teaspoon Black Pepper
1/2 teaspoon Salt
2 Cups All-Purpose Flour
Extra Granulated Sugar for Rolling Cookie Dough in a small bowl

In a large mixing bowl or mixer bowl cream the Butter and Sugars.  Add the Molasses and continue to mix.  Add the Egg and Vanilla and mix some more!  Add the Baking Soda, Ground Cinnamon, Ground Ginger, Ground Cloves, Pepper and Salt and Mix again.  Add a third of the Flour and mix until it is all incorporated.  Add the next third of the Flour and mix again until all of that Flour is mixed well into the batter.  Add the last third and mix until it is all well combined.  Scoop the dough up with your small cookie scoop and dump it into your hand.  Roll the dough into a ball and then roll the ball in your small bowl of extra Granulated Sugar and place it on your cookie sheet.  Place the balls 2 inches apart and then bake in the oven at 350 degrees for 8 - 9 minutes.  This mix will make about 24 delicious cookies!

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