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.

Ingredients

• 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.

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!