Soft Baked Gingersnap Cookies (+ Video)

Christmas cookies are my favorite thing to share for neighbor gifts. I’m not very good at the homemade Christmas candy thing, but cookies — I can do!

There are some cookies that you only make around Christmas time. Mostly because they have that distinct holiday flavor, but that doesn’t mean you cherish those cookies any less. These soft baked gingersnap cookies are sure to fill your holiday with wonderful flavors and memories. 

That’s what makes Christmas special to me — traditions, memories, flavors, food. These soft baked gingersnap cookies are sure to make your tastebuds happy with warm molasses, rich spices, and a soft, chewy texture. 

Traditional gingersnap cookies are crisp, so they “snap” when you bite into them. (They make a really great crust for my Pumpkin Cheesecake.) I actually prefer soft and chewy cookies, but I love the flavor of gingersnaps, so I combined the two into these soft baked gingersnap cookies.

Ingredients

• 1/2 cup (1 stick or 8 Tbsp) unsalted butter, room temperature
• 1/2 cup brown sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1/4 cup molasses
• 1 3/4 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1/4 cup+ granulated sugar for rolling

Instructions

1. Cream butter and brown sugar together until fluffy. Mix in egg, vanilla, and molasses until completely combined.
2. In a separate bowl, mix together the flour, baking soda, salt, and spices. Add to wet ingredients until combined. CHILL dough for 2 hours or overnight.
3. ....................................

for full recipes please see : www.dessertnowdinnerlater.com

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