A dear friend used to make these cookies for me every year for my birthday. They are the perfect gingersnap flavor and have a super soft consistency. Even if you think you're not a fan of gingersnaps, you will love these cookies. The perfect fall treats!
Soft Gingersnap Cookies
Makes 4 dozen
3/4 cup butter, softened
1 cup brown sugar
1/4 cup molasses
2 1/4 cups gluten free 1:1 flour blend (Bob's Red Mill 1:1 baking flour is great)
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Coarse sugar for rolling
In a large mixing bowl, cream butter and brown sugar together. Add the egg and molasses and mix well. Add the dry ingredients to the butter mixture. Mix to combine. Cover and refrigerate the dough for 2 hours or more. Once chilled, roll into 1-inch balls and roll in coarse sugar. Place on baking sheet lined with parchment and bake at 350°F for 10-12 minutes. Allow to cool for 3 minutes before moving to a wire rack.
Gather your ingredients. You will need 2 sticks butter, brown sugar, an egg, molasses, gluten free flour, baking soda, cinnamon, ground ginger, ground cloves, and salt.
In a mixing bowl, cream together 3/4 cup softened butter (1 1/2 sticks) and 1 cup brown sugar. Add 1 egg and 1/4 cup molasses. Mix to combine. Add the dry ingredients.
Beat until it comes together in a nice uniform cookie batter. Cover and refrigerate for at least 2 hours, then roll into 1-inch balls and roll in coarse sugar. Place on a parchment lined pan.
Bake at 350°F for 10-12 minutes or until the edges start to brown. The centers will be quite soft when they come out, so let them cool a while on the pan before transferring to a wire rack to cool completely. You do need to eat at least one while it's still warm though. :),
This cookie brings nostalgia of the holidays to me. The flavor is absolute perfection!
Chewy and soft, these cookies will make your mouth smile.
Because they are smaller cookies, this recipe makes 4 dozen, which means you can SHARE! Anyone you gift them to will love you forever.
Recipe Source: Recipe from my friend Brooklin Healy