Chewy Gingersnap Cookies
The BEST Holiday Cookie
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 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. For the full list of ingredients and instructions, check out the printable recipe card at the end of the post.
The Secret Ingredient
As you will see there are a lot of spices in these cookies which give them many layers of flavor that I just loved. Can you spot the secret ingredient?
The Angostura Bitters 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 for these Chewy Gingersnap Cookies.
Check out all the steps for making these cookies in the recipe card below.
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!
Looking for more great cookies? I’ve got you covered.
Chewy Gingersnap Cookies
A Christmas delight.
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.
Instructions
- In a bowl combine the flour, baking soda, and spices 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, then carefully transfer to a cooling rack.
- Repeat the process until all the dough is used.
1 Comments
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 […]