Is it too late for a gingersnap recipe? I sure hope not. I know the holidays are over, but I just couldn’t come to terms with the fact I wouldn’t have a homemade, gingersnap cookie again before next year. Plus, I realized I never shared this Chewy Gingersnap recipe with you. And believe me, it is a recipe you don’t want to miss out on–summer, winter or fall 😉
- 1 cup plus 2 Tbs. unsalted butter
- 1 cup packed brown sugar
- 1 egg
- 1/4 cup plus 2 Tbs. molasses
- 2 1/2 cups flour
- 2 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 Tbs. ground ginger powder
- 1 Tbs. cinnamon
- 2 tsp. ground cloves
- 1 1/2 tsp. ground nutmeg
- 1/2 tsp. ground alspice
- 2/3 cup coarse sugar or granulated sugar
- In a large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in the egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate the dough for 2 hours.
- Heat the oven to 350 degrees. Line a cookie sheet with parchment paper. In a small bowl, place granulated sugar. Shape dough into one inch balls; roll in sugar. On a cookie sheet, place balls 2 inches apart.
- Bake 8-10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.