When I crave cookies, I don’t typically think of ginger cookies. I mean, where is the chocolate?
But, my daughter loves all things ginger, so I found this old recipe and made a batch. I couldn’t stop eating them! They are the perfect blend of sweet and spicy with bites of candied ginger inside.
And, while the cookies bake, they will fill your house with the beautiful smell of spices. What could be better on a winter’s day?
Ginger Snaps
- 2 ¼ cups flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon of ground cloves
- ¼ teaspoon salt
- ¾ cup softened butter
- 1 cup brown sugar – packed
- ¼ cup molasses
- 1 large eggs
- ¼ cup chopped crystalized ginger
- ½ cup granulated sugar or colored sugar (for dipping)
Whisk the flour, baking soda, cinnamon, ginger, cloves, and salt together in a medium bowl. Set aside.
In a mixing bowl, beat the butter, brown sugar and molasses together until light and fluffy. Add the egg and beat until combined.
Reduce the speed to low and pour in the dry ingredients and the crystalized ginger, mixing until blended.
Cover and chill for one hour or overnight.
Preheat your oven to 375 degrees and line a cookie sheet with a silicone mat or parchment paper. Roll the dough into balls and dip the tops into granulated sugar (make some with colored sugar sprinkles for a fun change). Place the cookie dough 3 inches apart on your baking sheet.
Bake for 8-10 minutes or until cracks form.
Let the cookies cool on the baking sheet for 5-10 minutes before removing them to a cooling rack.
Enjoy!
