I have a really hard time resisting soft and chewy ginger cookies in any form. Some of my favorites: Cutler's Gingerbread Cookie with Butter cream Frosting or Giant Ginger Cookies or Melinda's Ginger Cream Cookies with Browned Butter Icing. I love soft and chewies so much, I hardly ever make crisp cookies. When I saw this recipe in the Sweet Melissa Bakes cookbook a while ago, I loved the comment Melissa made about giving these to babies that were fussing in her bakery. Really, these calmed crying babies? She also feeds them to her horse. Not sure if that was a ringing endorsement, but I decided to give the spicy, buttery cookies a try.
I loved the way the cookies tasted and also loved the way they stacked. Perfect piled up in the center of a Christmas cookie tray. Or stacked in a cello bag tied with a festive ribbon.
Are you cookied-out yet??
Gingersnaps
The Sweet Melissa Baking Book
print recipe
1/2 cup of granulated sugar
1/2 cup firmly packed light brown sugar
1/2 pound (2 sticks) unsalted butter, softened
1 large egg
1/3 cup molasses
2 1/4 cups all-purpose flour
1/2 teaspoon kosher salt
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon white pepper
1 cup of love (not really in the recipe, but Jake added this when I asked him to type it up for me while I was washing dishes. Very funny, Jacob Robert)
In the bowl of an electric mixer fitted with the paddle attachment, cream the sugars and butter until light and fluffy, 1 to 1 1/2 minutes. Beat in the egg. Stir in the molasses.
In a separate bowl, whisk together the flour, salt, baking soda, ginger, cinnamon, allspice, and white pepper.
Add the flour mixture to the butter mixture in the three batches, mixing well after each addition. Scrape down the sides of the bowl. Refrigerate for at least 1 hour.
Position a rack in the center of oven. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or aluminum foil.
Using a small cookie scoop, form balls approximately 1 inch in diameter, and place them 2 inches apart on the prepared cookie sheet. Bake for about 15 minutes. Remove to a wire rack to cool completely.
