These ginger snaps were my absolute favourite cookies as a child.
Sweet, spicy and ...soft? I have no idea why grandma called these ginger snaps - they are deliciously soft and chewy, but certainly not snappy. Whatever you call them - I love them!
“Hopefully I am doing grandma proud.”
Prep time: 10 minutes
Bake time: 60 minutes
Yield: 36 large cookies
475 grams (2 cups) butter (room temp)
400 grams (2 cups) granulated sugar
125 mls (½ cup) fancy molasses
2 large eggs
562 grams (4 ½ cups) all purpose flour
3 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
¼ tsp salt
Extra ½ cup of sugar for rolling
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
Sift all dry ingredients together into a bowl and set aside.
In a stand mixer with the paddle attachment, cream together the butter and sugar until fluffy.
Scrape down bowl of mixer and add eggs and molasses. Mix until fully combined.
Add dry ingredients and mix on low speed until just combined - avoid over mixing.
Using a large cookie scoop, shape dough into balls, and roll in sugar.
Place six dough balls on the lined cookie sheet, keeping them well spaced - they will spread!
Bake for approximately 15 minutes - oven temperatures vary, so keep an eye on them - when the tops start to crack they are done.
Cool on rack.
“I love to drizzle white chocolate on these cookies ”
Cookies can be stored in an air-tight container for 4-5 days
Baked cookies can be frozen for up to one month
To freeze unbaked dough balls, place on a cookie sheet and freeze one hour. Transfer to a freezer bag and seal. Can be frozen for one month. Thaw ten minutes at room temperature, roll in granulated sugar and bake per directions.
Mix up the spices to your liking - I have seen recipes that omit the nutmeg, or have more cinnamon. This batter is a great one to play with spices - I have even used pumpkin pie spice.
I love to drizzle white chocolate on these cookies - it provides a nice bit of mellow sweetness to compliment the spice.