Baking | Gingersnap Cookies

In my house gingersnap cookies are most commonly baked (and eaten) during Christmas time. While these cookies were being baked in the oven my entire house filled up with a smell reminiscent of Christmas. I know, I know. I'm about two months too early. However, the spicy flavour of these cookies make them perfectly suitable for the Autumn months as well. These cookies are soft and chewy and just so delicious!

The recipe I used comes from the October issues of Canada's Style at Home magazine. According the the magazine this recipe makes two dozen cookies, but I was able to make thirty-eight nice sized cookies. I have also altered the recipe slightly by using a bit less butter (by accident!) but they turned out perfectly fine!

Gingersnap Cookies -

Yield: 24-38 Cookies

Ingredients:

4 Cups All-Purpose Flour

2 1/2 Tsp Baking Soda

2 Tsp Ground Ginger

1 Tsp Cinnamon

1/2 Tsp Ground Cloves

1/2 Tsp Salt

3/4 Cup Room Temperature Unsalted Butter (I used 1/2 Cup instead)

2 Cups Granulated Sugar, Plus More for Coating

3 Large Eggs

1/2 Cup Fancy Molasses

1 Tsp Pure Vanilla Extract

Instructions: 

1 - Preheat your oven to 350 degrees Fahrenheit and line your cookie sheets with parchment paper or lightly grease them.

2 - In a large bowl, sift together your flour, baking soda, ginger, cinnamon, cloves and salt; set aside. 

3 - In the bowl of your stand mixer using the paddle attachment, cream together the butter and sugar until light and fluffy on medium-high speed. Be sure to scrape down the sides of the bowl.

4 - Add in the eggs one at a time, briefly beating between each addition. Scrape down the sides of the bowl.

5 - Add in the molasses and vanilla. Mix on high speed until the molasses and vanilla are well combined and the batter is light brown in colour. Scrape down the sides of the bowl again.

6 - With the mixer on low speed, add in the dry ingredients and mix until fully combined. 

7 - Fill a small bowl with about a 1/2 cup of sugar. Use an ice cream scoop to drop out equally sized portions of cookie dough into the sugar one at a time. Roll the ball of dough around in the sugar until coated. Repeat with remaining dough, placing the cookies onto the baking sheet 1 1/2" apart. 

8 - Gently press down on the balls of dough with the palm of your hand to slightly flatten the cookie.

9 - Bake for 15-17 minutes or until the cookies are firm around the edges but still slightly soft in the centre. Remove from the oven and transfer cookies onto a rack to cool. 

I hope you all had a great weekend! x