When was the last time you made gingersnaps?  Probably last winter right?  Why is that? Do you think gingersnaps a seasonal cookie?  Well not for us. The kids and I can’t seem to get enough of the spicy goodness so I try and make gingersnaps about once a month or so for them to pack in their lunch bags. Sometimes I’ll even go nuts and bake a double batch so I can stick the extras in the freezer for a late night frozen snack {have you ever had frozen cookies before?  So yummy!}.

Anyway, this recipe rocks.  I’m not sure where I found it, but I’ve been using it for years and it IS delicious.

Ingredients

2 cups all-purpose flour
3/4 cup unsalted butter
1/4 cup molasses
2 eggs
1 cup brown sugar
2 teaspoons baking soda {15 Cool Uses for Baking Soda}
1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/3 cup coarse sugar for rolling cookie dough in

Directions

Preheat oven to 350 degrees

In a large mixing bowl stir together the brown sugar, butter, molasses, and egg and set aside.  In another bowl stir together the flour, baking soda, salt, cloves, cinnamon, and ginger.  Slowly stir the flour mixture into the molasses mixture until totally combined. Chill cookie dough in the refrigerator for one hour.

Using a 2 tablespoon cookie scoop, scoop the dough out of the bowl and drop the dough balls on to a plate of coarse sugar.  Roll cookie dough in sugar and place on a lined cookie sheet {I use a silpat} and bake at 350 degrees for 10 to 12 minutes.  Cool on wire racks.  Serve with a big glass of milk.

Looking for more cookie recipes?  Check out Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich. The recipes are organized by texture, hence the title, but there’s also a section grouping cookies into categories like those containing whole grains, those that keep at least two weeks, ridiculously quick and easy cookies, and cookies to make with kids. Amazon currently has this book in stock and ready to ship.