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Mariel here. Gingersnap Cookies may not have been the most seasonally appropriate pick for this month’s Secret Recipe Club, but reason has very little to do with the way a pregnant lady makes her food decisions. That’s right, Feast is expecting its second baby, slated to arrive in December.
Because our next little bundle will undoubtedly be a holiday baby, I’ve been semi-obsessing about how Christmas will play out this year. So when I was assigned Making Memories with Your Kids, Erin’s Soft & Chewy Gingersnap Cookies practically leapt off the page at me. And it was a good thing too, because these ended up being THE. MOST. DELICIOUS. COOKIES. EVER. Seriously. They were absolutely perfect in every way – spicy and sweet, thin yet chewy – and in the end, 20 rather large cookies disappeared in less than 48 hours. Oh the shame.
If you’re also thinking ahead to the holidays, these would make great standalone treats for Santa or an excellent addition to our Gingersnap Cheesecake. But even if you aren’t planning four months ahead like I am, these are worth making on even the sweatiest summer day. I cannot recommend them highly enough. Oh, and if you’re sporting a well-stocked kitchen, they won’t cost you a dime!
Thin & Chewy Gingersnap Cookies
Makes about 20 Cookies
Originally adapted from Wives With Knives
Ingredients:
2¼ cups all-purpose flour – stock
2 teaspoons baking soda – stock
¼-teaspoon salt – stock
1 teaspoon ground cinnamon – stock
1 heaping teaspoon ground ginger – stock
1 teaspoon ground cloves – stock
1½ sticks of unsalted butter (¾-cup), softened – stock
1-cup of sugar – stock
¼-cup molasses – stock
1 large egg – stock
Sanding sugar or large-crystal sugar for dusting
Grand total assuming well-stocked kitchen: $0!
Directions:
1. Preheat the oven to 350 degrees. Set aside 2 cookie sheets, lined with parchment paper.
2. In a medium bowl, whisk together the flour, salt, baking soda, and spices. Set aside.
3. In the bowl of an electric mixer, add the sugar and softened butter. Beat until light and fluffy.
4. Add the molasses and egg, beat until smooth.
5. On the lowest speed, slowly incorporate the dry mixture until just combined.
6. Scoop out dough in 1-inch balls and roll in sanding sugar. Space out on two to three cookie sheets (they spread out considerably, so give them some space)
7. Bake for 8-10 minutes; cool the cookie sheets on racks for 3 minutes before transferring cookies directly to the cooling rack.
Oh, these are my husbands favorites! I so will have to make these soon! 🙂
Love gingersnaps! Great SRC pick 🙂
Love these cookies!!
So glad you liked these cookies. They are one of my all time favorite!
4 months away? Yeah! Enjoy every minute of it! It goes by so quickly.
Congratulations on the new Christmas baby! Plus, I am gearing up for Christmas too, these look fabulous!
These look amazing! I adore ginger cookies. 🙂 And, congrats! 🙂 Visitng from group A
Oh my gosh, they do look amazing! And big congrats on baby #2 – that is so exciting!!
these cookies look amazing dears!!
Bring on the fall weather! I can’t wait to eat my body weight in these 🙂
Oh, I haven’t made ginger snaps in years. Nana used to make them. I miss her cookies. Yours sound like hers!!
Congrats on #2 on the way!! I never liked gingersnaps growing up but once I became an adult – bring on the gingerbread, ginger beer and ginger cookies like these yummy guys.
Just made these tonight they were amazeinf. They didn’t flatten out as much as yours so ill try less flour next time ! Still supper yummy though
I find the loft of these cookies varies considerably depending on how fresh my baking soda is. I used a brand new box for the many batches I made this Christmas and they were far “fluffier” than when I first made them. But soft and chewy and delicious nonetheless. Unless you only want flat cookies, I wouldn’t tinker too much with the flour. I’m guessing the first few batches I made when we first posted this recipe in 2014 just used “old” baking soda 🙂
Oh man, if these taste & mouthfeel as good as they look I’m gonna be stoked.. first recipe that’s come out perfectly with large flat & cracked cookies..
When my son tasted these cookies, he said “These are the new crack!” What more is there to say?
Thanks for the recipe!
What type of molasses are you using? The cookies I made were tasty but much darker and thicker than yours I am guessing it is because I used blackstrap (and fresh baking soda😁).
We use Grandma’s Molasses, this one: https://www.freshdirect.com/p/gro_grandma_usmlass?region_id=0000201301&gad_source=1&gclid=Cj0KCQiA7OqrBhD9ARIsAK3UXh2DpJw_o56y1fmwWGGJRC8PyHp_uL11HRzVHz3OBQ4wi99I4VsybasaArWTEALw_wcB