Who doesn't love gingersnaps?! Especially around the holidays! These are the best gingersnaps I've ever had! They are FULL of spice and flavor, and so soft!
Stew's dad said he didn't like gingersnaps, but once he tried these, he changed his mind!
[recipe adapted from two peas and their pod]
3/4 cup butter, room temperature
1 cup brown sugar
1 tsp vanilla
1/4 cup molasses (I use Brer Rabbit's Full Flavor Molasses—SO GOOD!)
2 1/4 cups flour
1 tsp salt (if using salted butter, use slightly less salt)
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
Pinch of nutmeg (can use fresh)
White sugar for rolling
Preheat oven to 375º. With a mixer, combine butter and brown sugar until smooth and creamy, a couple minutes. Add in the egg and vanilla extract. Mix until well combined. Add in the molasses. Mix until the molasses is combined with the other ingredients. With the mixer on low, slowly add flour, salt, ginger, cinnamon, cloves and nutmeg. Mix, scraping sides, until flour is combined.
Form the dough into tablespoon-sized balls. Roll the dough in white sugar. Place on a baking sheet lined with parchment paper or a silicone liner. Can press cookies down slightly (I never do, they flatten enough on their own).
Bake for 8–10 minutes, NO longer than 10 minutes (or else they won't be soft). Let the cookies sit on the baking sheet for a couple minutes, then transfer to a cooling rack.
I froze some dough last week, and I'm thinking it's already time to take it out of the freezer so I can bake more!!!