Mark gets the credit for today’s recipe. One of those pesky ads that seem to dominate social media featured a tasty looking picture. He showed me the picture and asked me to make them. Now. Well, now didn’t work but I found the website and printed the recipe.
The title of that recipe was Gingerdoodle Cookies, like snickerdoodles which was odd because these taste nothing like a snickerdoodle. Not. At. All. The only thing in common is the last step of rolling the dough in a cinnamon-sugar mixture. Upon eating them I quickly renamed them Gingersnaps, because they are the deliciously soft, with a tiny bit of crunch gingersnap cookie we all remember from our childhood.
Did I mention how easy they are to make? Easy with a capital E! They’ll keep in a sealed container for a week, if they last that long. And, they freeze like a dream. Flash freeze them for 30 minutes then store them in a Zip-Loc freezer bag until you need them.
Ready? Let’s go!
Start by whisking together your dry ingredients: flour, cornstarch, baking soda, salt, ginger, cloves, nutmeg and one teaspoon cinnamon. It smells good, like a holiday.
Stir together 1/4 cup sugar and the remaining one teaspoon cinnamon in a small flat bowl or plate.
Next, cream together the butter and sugars until light and fluffy.
Add molasses, egg and vanilla and mix until well combined.
Slowly add the flour mixture, mixing until combined.
I use my trusty one-tablespoon scoop to scoop the dough then I roll it in the sugar mixture. Place balls on cookie sheet, I do 12 to a sheet to allow room for spreading. This size scoop gets me 45 cookies.
Bake for 10 minutes or until the sides are just set. Sprinkle some of the sugar mixture on top and let them hang out on the cookie sheet for a minute or two then remove from pan and let them cool completely. While the first batch is in the oven, I scoop and roll the rest of the dough and place the balls on a piece of waxed paper until it’s their turn to go in the oven.
Store in a sealed container. I’ve been told they’ll stay good for a week, it’s just a big rumor to me since they never last that long in our house.
Homemade Gingersnaps
Recipe Credit: The Novice Chef
- 2 cups and 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- 2 teaspoons cinnamon, divided
- 1/2 teaspoon salt
- 1 teaspoon ginger
- 1/4 teaspoon cloves
- 1/8 teaspoon nutmeg
- 3/4 cup (1.5 sticks) butter, softened
- 3/4 cup brown sugar
- 1/2 cup sugar, divided
- 1/4 cup molasses
- 1 large egg
- 2 teaspoons vanilla extract
Directions:
- Preheat oven to 350°F and line cookie sheets with a silicone mat or parchment paper.
- In a medium-sized bowl, whisk together flour, cornstarch, baking soda, cinnamon, salt, ginger, cloves, and nutmeg.
- In a small flat bowl, combine 1/4 cup granulated sugar and remaining cinnamon.
- In a stand mixer, cream together butter, brown sugar, and remaining 1/4 cup granulated sugar until light and fluffy. Add molasses, egg and vanilla extract, mixing until well combined. Slowly add dry ingredients to wet ingredients, and mix until fully combined.
- Scoop dough and roll into ball then roll into sugar mixture and place on cookie sheet.
- Bake for 10 minutes, until edges are just set. While warm and just out of the oven, sprinkle tops of cookies with any remaining cinnamon sugar mixture.
Store in airtight container for freeze for later.