Sweet little cookies baking in the oven.
The scent of ginger, cinnamon, and nutmeg waft through the house.
Could it get more perfect? Yes. I could have a fireplace to cozy up to as I snack on soft little gingersnap cookies. Can't have it all, I guess. :)
|Look how thick!|
I know it's not the right season for these cookies, but really, how can you not make them immediately?
Do yourself a favor. Make these cookies. :)
Soft Gingersnap Molasses Cookies
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 + 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 3/4 cup butter or margarine, at room temperature
- 3/4 cup brown sugar
- 1/3 cup molasses
- 1 egg
- 2 tsp vanilla extract
- 1/3 cup granulated sugar, for rolling
- 1 cup chocolate chips, white chocolate chips, butterscotch chips, or 36 kisses (optional)
- In a large bowl, mix together the flour, baking soda, spices, and salt. Set aside.
- In a separate large bowl, cream the softened butter for about one minute on medium speed. Add the brown sugar and beat until light and fluffy. Then, add the molasses, egg, and vanilla. Beat well.
- Gradually add the dry ingredients to the wet mixing on low speed. Cover dough and chill for at least four hours in the refrigerator or about one - one and a half hours in the freezer.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or spray with cooking spray.
- Roll the dough into 1-inch balls. Roll the balls in the granulated sugar. Place them about 2 inches apart on the baking sheet.
- Bake for 8-10 minutes until the edges are just turning brown. The cookies may appear underdone. Allow to cool for about 2 minutes on the baking sheet. If you are using chips, press 4-6 morsels into the center of each one immediately after removing them from the oven. Optional: Slightly press down on the plain version as they come out of the oven for a more compact, less puffy cookie. (I did this and my cookies were still very thick.)
- Remove from baking sheet and allow to cool completely.
Recipe slightly adapted from Sally's Baking Addiction.