Immediate disclaimer: this isn’t a super-dee-duper healthy recipe. It’s just delicious, and, well…balance in all things, yes? YES.
I did a pre-holiday gathering test on these last night, and my family heartily approved. To set expectations, these are not hard ginger snap cookies. They are chewy, deeply spiced, winter-feast-perfect morsels of homey deliciousness.
You will need:
3/4 C softened butter (yes, 1 1/2 sticks)
1 C brown sugar
1 egg
1/4 C molasses
1/2 tsp vanilla
1/4 tsp salt
2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/4 tsp ground cloves
2 tsp baking soda
2 1/4 C flour (all-purpose works fine)
A little sugar on a plate – for rolling the dough balls in before baking
Method:
Oven temperature – 350 degrees
Cream together the butter and brown sugar. When it’s fluffy-ish, add the egg, vanilla, and molasses. When that’s mixed in, add all the spices, salt, and baking soda. Add the flour a little at a time, until it forms a sticky dough. Roll small scoops of dough into balls, and roll through the sugar you sprinkled on a plate. Place on cookie sheet (I like to use baking parchment to prevent sticking, and for easy clean up), and press lightly on each cookie dough ball to make it less of a sphere, but don’t flatten it too much. Bake for 10-ish minutes, but definitely keep an eye on it so it doesn’t overcook. Cool until you can’t stand it anymore – but don’t worry, even when they’re fully cooled, they won’t be hard!
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