Chewy and Tender Gingersnap Cookies

I’ve been trying different cookie recipes this holiday season, apart from some of the more classics and my go-to favorites. While some gingersnaps have a sharp bite, these are tender in that sharpness and have a chewy texture.

Before we go any further, a quick question for the masses…is it Gingersnap OR Gingersnaps. I’ve seen it both ways so I’m sticking to a singular “gingersnap” without making it plural. Please chime in…

I baked up these cookies to go with some homemade pumpkin pecan ice cream I made some days ago. Where is the ice cream? Still in the freezer. Isn’t that tragic!?

Although there is no pumpkin in these cookies, they remind me of pumpkin pie probably due to the spices used in the cookies. There’s a warmth about its subtle flavors and chewiness. Besides how it tastes, I really liked the texture and the cookie’s crackle appearance under the sugary coating.

These are the most perfect cookies paired with chai flavors…my comfort in a cup morning (and sometimes evening) chai tea lattes. DELICIOUS!

• You can refrigerate the cookie dough overnight. The dough will be quite stiff so before you’re ready to bake these up, remove the dough from the refrigerator and let sit at room temp for at least 20 minutes or until dough is easy to handle.
• For the holidays, roll the dough in tinted sugar that match the occasion.
• Before baking, you may optionally slightly flatten each cookie with the palm of hand.

Okay, off to bake an Italian favorite cookie recipe!

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Chewy and Tender Gingersnap Cookies

Makes about 4 dozen cookies

Ingredients

• 1 cup packed brown sugar
• ¾ cup unsalted butter, melted
•  
• 1 large egg
• ¼ cup molasses
•  
• 2 ¼ cups all-purpose flour
• 1 ½ teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
•  
• ¼ cup sugar

Method

1. In a large mixing bowl, beat brown sugar and melted butter until blended. Add egg and molasses.
2. In a medium-sized mixing bowl, combine the flour, ginger, baking soda, cinnamon, and cloves. Add the dry ingredients to the brown sugar mixture in 2-3 batches, mixing well. The dough will be stiff.
3. Cover with plastic wrap and refrigerate for at least 2 hours.
4. Preheat oven to 350° and prepare baking sheet with either non-stick cooking spray or line with a silicone baking mat.
5. Place the 1/4 cup of sugar in a shallow dish.
6. Shape dough into 1-inch balls and roll in the sugar. Place dough balls at least 2-inches apart on the baking sheet.
7. Bake for about 10 minutes or until set. Cool a couple of minutes on baking pan and then transfer cookies to a wire cooling rack. © Images & content: Cristina A-Moore for TeenieCakes.com.

Teenie Notes

• You can refrigerate the cookie dough overnight. The dough will be quite stiff so before you’re ready to bake these up, remove the dough from the refrigerator and let sit at room temp for at least 20 minutes or until dough is easy to handle.
• For the holidays, roll the dough in tinted sugar that match the occasion.
• Before baking, you may optionally slightly flatten each cookie with the palm of hand.

Cristina A-Moore | Teenie Cakes

source modified from Taste of Home