Sorry for being gone for so long! Midterms just wrapped up today, so now I finally have some time to update you on what’s been going on in my kitchen. When my grandmother came over recently, I wanted to bake something for her especially since her birthday was coming up. She doesn’t like chocolate desserts
she’s so insane but she loves spiced desserts. I’d rather have a steaming hot serving of apple crisp or a decadent chocolate mint cookie if you ask me, but I bake upon request. 🙂
For a girl who hates ground ginger, these were really good. They were perfectly soft but with a crispy edge, and my grandmother loved them. These were cookies that I’ve had my eye on from Two Peas and Their Pod and I’m glad I was able to make them for someone that I knew would really enjoy them.
Soft Gingersnap Cookies
Makes 3 dozen cookies
- 2 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- Pinch of fresh grated nutmeg
- 3/4 cup unsalted butter, at room temperature
- 1 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup molasses
- White sugar for rolling
- Preheat the oven to 375 degrees and line two baking sheets.
- In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves and nutmeg. Set aside.
- In a large bowl, cream the butter and the brown sugar. When it’s nice and fluffy, add in the eggs and vanilla extract. Add in the molasses.
- Slowly add in the flour mixture to the wet ingredients until just combined. Using a tablespoon or eyeballing it, take the dough and roll it into a ball and cover it with the white sugar. Bake for 8-12 minutes (depends on your oven) and enjoy!
I heard rave reviews about these cookies, and I’m sure you will love them (if you like ginger)!