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
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!
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.