Gingersnaps are sweet, spicy, and deliciously welcome at any time of the year.
Gingersnaps do of course hold extra appeal during the fall and during holiday seasons, when one anxiously anticipates treats filled with cinnamon, clove, and ginger! (At least, that’s how I feel… that’s how everyone feels, right?)
I included these treats in my first College Care Package for my daughter! Click here to read the blog post, How To Make A College Care Package.
Whether for a care package, a food gift, or just to place on your counter top to await your hungry fans, there’s no wrong time to whip up a batch of these cookies. (Except perhaps when you’re absolutely famished. They take 10-12 minutes to bake, so start them just prior to feeling absolutely famished!)
And here are some other fun treats to try:
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 2 tablespoons molasses
- 2 cups all-purpose flour, unbleached
- 1 tablespoon ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 1/2 cup candied ginger, minced
- Sparkling decorating sugar
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Beat the butter and granulated sugar together in the bowl of a stand mixer for about 3 minutes, until the mixture is light and fluffy. Mix in the egg and molasses until thoroughly combined.
- In a separate bowl, combine the flour, ginger, baking soda, cinnamon, salt, and cloves. Add the dry mixture to the wet mixture in 2 or 3 batches, beating on low speed until well-combined. Stir in the minced candied ginger.
- Pour the decorating sugar into a shallow plate. Roll 1-1/2" balls of dough by hand (the dough will be sticky) then coat the balls in the decorating sugar. Place the dough on the prepared baking sheet, about 2" apart.
- Bake for 10-12 minutes until the cookies are lightly browned. Remove the cookies to a cooling rack.
- Once cool they can be stored in a tightly sealed container for up to 4 days.
- Makes about 36 cookies.
- Adapted from the recipe in The Baker's Manual by Amendola/Rees