First, let me just do a little dance. I am definitely not against snappy gingersnaps- in fact, the triple ginger ones from Trader Joe's find their way into my cart at every trip. I love the crisp, I love the crunch. BUT, my sweet friend Kayla (we're Insta-buddies) sent me this recipe for Cookie Week and I am so happy she did. This is her family's recipe- these snaps are killer! Really soft, chewy and tremendously good (any cookie without frosting that my kiddos sneak is a win in my book).
Kayla told me she makes these year-round. Me too, now, me too.
"I love a good dunking cookie- and these do not disappoint, milk, almond milk, nog, hot whiskey, tea, you name it- all good."
Notes: Butter is unsalted.
Ingredients: 3/4 cup softened butter, 1 cup sugar + 1/4 cup, 1/4 cup molasses, 1 egg at room temperature, 2 1/4 cups all-purpose flour, 1 tsp. baking soda, 1 tsp. ground ginger, 1 tsp. ground cinnamon, 1/2 tsp. ground cloves.
Makes about 3 dozen.
1. Preheat oven to 375* and line two baking sheets with parchment paper.
2. In a large bowl, beat the butter and sugar until smooth. Add molasses, combining well, followed by the egg.
3. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and cloves. Add to the butter mixture, stirring until just combined. Chill in the refrigerator 30 minutes.
4. Roll into 1 1/2 inch balls, then roll balls in 1/4 cup sugar. Place on cookie sheet and bake for 8-10 minutes, until edges are set. Cool.
5. Store in an air-tight container up to two weeks.