Chewy Gingersnap Cookies
I have been WAITING anxiously for the Holiday season to start. Last week I couldn’t contain my excitement any longer and went ahead and baked what I hope to be is the first of many batches of Christmas Cookies. After perusing Pinterest for Inspiration, I realized I wanted to make Chewy Gingersnap Cookies. There were several recipes that I was drawn to, but I wanted to make it my own. I added an unusual ingredient that really took these Chewy Gingersnap Cookies to next level status. Read on to see how to make my version of this perfect little cookie.
- 2 C of AP Flour
- 1 Heaping T of Ground Ginger
- 2 t of Baking Soda
- 2 t of Ground Cinnamon
- 1 t of Allspice
- 1/2 t of Salt
- 1 t Nutmeg
- 3/4 C of Butter, Softened
- 1 C of White Sugar
- 1/4 C of Brown Sugar
- 1 Egg, Room Temp
- 1/4 C of Dark Molasses
- 2 t of Vanilla Extract
- 1 T of Angostura Bitters *found in the liquor aisle of your local grocery
- 1/3 C White Sugar for Dusting the cookies.
As you can see there are a lot of spices in these cookies which give it many layers of flavor that I just loved. The Angostura Bitters also add a unique flavor that people just can ‘t quite put their finger on. I used some ridged cookie sheets to make these but you can use a flat cookie sheet or a baking mat when baking these Chewy Gingersnap Cookies. Follow along for the steps.
- In a bowl combine the Flour, Baking Soda, and Spices in a bowl and set aside.
- In a stand mixer or using a hand mixer, whip your butter and slowly add the bitters and the vanilla extract. Combine well.
- Add the room temp egg and beat at medium speed until well combined with your butter, vanilla and bitters.
- Beat in your brown sugar, white sugar and molasses.
- Combine well and then slowly begin to add in your dry mixture, combining well until all is added and your mix becomes a dough.
- Add the additional sugar to a bowl, roll your dough into about two inch balls and roll in the white sugar, bake on your cookie sheet for 12 minutes at 350 degrees.
- When the cookies come out of the oven, allow them to cool on the cookie sheet for 10 minutes, the carefully transfer to a cooling rack.
- Repeat the process until all the dough is used.
These cookies were some of the best I ever tasted. The ginger flavor wasn’t too overwhelming on the taste buds so even kids will like these too. These are a great cookie for a holiday cookie exchange or to keep on hand to enjoy with a hot cup of coffee on a chilly morning. I hope you enjoy these cookies as much as I did!
For another great cookie recipe CLICK HERE!
Christmas Cookie Exchange Round-Up | Norine's Nest
December 4, 2018 at 2:17 am
[…] talk about these amazing Chewy Gingersnap cookies from my friend April at The Tipsy Housewife! I absolutely LOVE gingersnap cookies…add chewy […]
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