Soft and Chewy Gingersnap Cookies
Good morning guys and gals! Yesterday I posted a delicious gingersnap cookie and my wonderful supporters flooded my inbox with requests for the recipe so, here it is! These cookies are literally perfection. They are soft and gooey in the center but, the real highlight are all of the wonderful spices that dance in your mouth along with the rich buttery flavor….OH MY GAWD they are so good. These are perfect to make during the Christmas holiday if your Santa is sick of sugar cookies like I am(lol). You can roll these out and use cookie cutters to get your cool shapes and designs. Here’s the recipe for you to enjoy! Be sure to follow me on Instagram for my daily cooking sessions AND make sure you hashtag #trapmarthastewart when you’re making my recipes so that I can see your creations.
Also, if you’re wondering where I got these amazingly dope mugs that are in the picture click this link , for Robbies Kitchenware my beautiful friend has designed mugs that empower women and that represent us….the real us. Now these amazing designs won’t be available until Black Friday but, you can follow Robbie on Instagram to receive updates on new merchandise drop dates as well!
Until next time my loves **kisses**
| Prep Time | 10 minutes |
| Cook Time | 8-10 minutes |
| Servings |
dozens
|
- 1-½ cups butter softened
- 1-3/4 cups granulated sugar
- cup ½molasses
- 2 eggs
- 4 cups all purpose flour
- 4 tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground cloves
- ½ tsp ground nutmeg
- 1 teaspoon salt
Ingredients
|
|
- Preheat oven to 375°F.
- In a medium bowl, sift together flour, soda, cinnamon, cloves, ginger, nutmeg and salt. Set aside.
- In a large bowl, beat together butter and sugar on medium speed until light and fluffy, scraping down the bowl if needed. Mix in the eggs and molasses, and beat on medium speed until combined. Gradually add in the dry ingredient mixture and beat until combined.
- Wrap plastic wrap over bowl making sure fully covered. Then refrigerate dough for 30 minutes or until dough completely chilled.
- Roll the dough into small balls. Fill a small bowl with sugar and cinnamon, and roll each ball in the sugar/cinnamon mis until it is completely coated. Place on cookie sheet at least 1 inch apart, bake for about 8-10 minutes. Remove from the oven and let cool for 5 minutes then move to a wire rack to finish cooling.
Make sure you let dough chill or your cookies will come out flat.