December is my favorite month when it comes to food. I love to bake…mostly because I LOVE to eat sweets. Everyone needs a vice…right?!?!
Growing up I was not a fan of gingersnaps. Likely because they truly were snaps. Or would cause you to snap a tooth! My gingersnaps are soft and chewy, not hard and brittle. Enough said! They are great in the fall wrapped up with raffia for gifts, and great with a cup of tea, anytime really. And you can also sandwich two with vanilla ice cream, which makes them the most “year round” cookie around. Enjoy!
Loaded with Ginger Snaps
Print recipeIngredients
- 3 cups flour of choice (I use Cup4Cup gluten free, plus 3 extra tablespoons)
- 1 tablespoon instant coffee crystals (optional)
- 2 tablespoons ground ginger
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1 pinch cloves
- 1 cup sugar
- 1 cup brown sugar
- 1 cup butter of choice (I use Earth Balance buttery sticks)
- 1/2 cup molasses
- 1 teaspoon vanilla
- 1 egg
Directions
| Step 1 | |
| Preheat oven to 375 degrees. | |
| Step 2 | |
| In a medium bowl, combine the first 8 ingredients (flour through cloves) and set aside. | |
| Step 3 | |
| In a large bowl, using an electric mixer, cream together the sugar, brown sugar and butter until well combined. Then add the molasses and the vanilla and mix well. | |
| Step 4 | |
| Beat in the egg and then gradually add the dry ingredients and mix until well combined. | |
| Step 5 | |
| Place by generous tablespoon amounts, 2 inches apart on a greased cookie sheet. Bake at 375 degrees for 10-12 minutes or until edges are set. | |
| Step 6 | |
| Let cookies cool on baking sheet for 5 minutes. Makes 32 cookies. | |
I would be interested to know — if you made these with real butter (we are not dairy free), would they be crispier? Because usu that is how baking with butter works in cookies. I will have to try these and let you know! 🙂
Hi Heather! I’ve only recently converted this recipe to dairy/gluten free. So they are still soft and chewy with “real” butter as well!
This is my new go to ginger snap recipe! DELICIOUS!!! Thanks Jenness!!!!