Hi! I’m so excited that it is almost March, and March means spring! Although, here in Minnesota I don’t think we will be seeing any spring for awhile. So what’s better to do when there is three feet of snow on the ground? Bake cookies of course! I love cookies, so as I continue going through this blog journey you will probably be seeing me post a lot of cookie recipes.
These gingersnap cookies are so delicious, and easy. There is just a bit of spice in it, but not to much. Now to me gingersnap cookie batter does not taste good, probably because of the molasses. I made these cookies with my friend last Saturday, and they were so good!
Chewy Gingersnap Cookies
Yields: 40 Prep Time: 15 min Cook Time: 9 min Total Time: 24 min
3 1/2 Cups of Flour
2 Teaspoons of Baking Soda
2 Teaspoons Ground Ginger
1 Teaspoon of Cinnamon
1/2 Teaspoon of Ground Glove
3/4 Cup of Butter ( salted or unsalted)
2 Cups of Sugar
3 Eggs
1/2 Cup of Molasses
1 Teaspoon of Vanilla
1/2 Cup of Sugar ( for rolling)
- Preheat oven to 350 degrees.
- In a small bowl mix together the flour, baking soda, ginger, cinnamon and cloves – Set aside.
- In a stand mixer with paddle attachment beat the butter and 2 cups of sugar on medium speed until fluffy, scrape the sides as needed.
- Add the eggs one at a time to the butter mixture beating on high until well mixed after each one.
- While mixer is going add in the molasses and vanilla. Continue to beat until mixed.
- Mix in the flour mixture until well combined.
- Line 2 large baking pans with parchment paper.
- Take 1/2 a cup of sugar and put in a separate bowl.
- Take about a teaspoon size of batter and roll into a small ball.
- Roll the ball in the sugar to coat.
- Place on the parchment paper spaced at least 2 inches apart. – Do Not Flatten.
- Bake for 9 minutes, remove and cool on a rack.
- To keep cookies chewy, put in a closed container once they are cooled. Enjoy!
Adapted from The Kitchen Magpie Farm
