Ginger Snappin' Snaps
Now, I don't know about everyone else, but when I think of the holiday I immediately think back to my grandfather buying bags of ginger snaps. The crunchy round styled kind that were so delicious and so addicting you couldn't stop after having one. As a kid, I wasn't too picky about my holiday cookies. Hard, soft, chewy, raw - as long as I got a sugary fix did it really matter... not for me.
As an adult, however, things are a bit different and now that I think of myself as #ImSoMartha I feel obligated to make things as perfectly delicious as possible especially if I'm sharing my baked good recipes with others. I mean it's a freaking holiday cookie and it needs to be damn good! So I came up with this delicious recipe below. Not your traditional hard snapping gingerbread cookie. Nope. This one is mixed with a chewy center and nice crisp edges and bottom. Also, I kicked up the ginger, clove, and cinnamon a bit because I like an explosion of holiday spirit in my mouth. Go big or go home.
So if you're ready for this bite-size cookie full of holiday magic then get your holiday music playing, check that ingredient list twice and get ready for your home to smell oh so festive!
Ginger Snappin' Snaps:
- 1/2 tsp salt
- 3/4 cup butter (room temperature)
- 1 cup cane sugar
- 2 tsp baking soda
- 1 large egg
- 1/3 cup molasses
- 2 1/4 cup all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground clove
- 1 tbsp ground cinnamon
Cooking Coating Ingredients:
- 1/3 cup sugar
- 1 tbsp cinnamon
Preheat oven to 375 degrees and ensure your oven rack is set in the middle. Prepare a cookie sheet with parchment paper and set aside.
Mix together salt, butter, sugar, and baking soda until creamy smooth texture is formed.
Add egg and mix until fully combined.
Add your molasses and mix together.
Slowly add your flour until completely incorporated into the mixture.
Add ginger, clove and cinnamon spices until thoroughly combined in the mixture.
Mix together your Cooking Coating mixture in a separate small bowl.
Drop 1" size dough balls into cookie coating mixture and ensure all sides are coated evenly.
Repeat and place 1" cookie dough balls onto your parchment prepared cookie sheet.
Ensure that there are 2" between cookie balls as they will slightly spread.
Bake cookies for 11-12 minutes (ovens vary so check to ensure cookies do not burn). Centers should be soft and edges firm. Tops will be cracked.
Let cookies cool on a cookie rack or on the countertop if you can. I like to slide my parchment paper with cooked cookies right onto our granite countertops to cool quickly. Works like a charm.
Place cooled cookies into an airtight container or I like to put them on my glass cake stand with lid. They look so festive and cute in it! Get creative and have fun these cookies look gorgeous and taste so amazing. Perfect for gifts to family and friends!