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I’m a Gingersnap Cookie fanatic. I absolutely love them. I love the spiciness and the sharp bite. I grew up eating the hard ones from the grocery store and I’ll admit I still love those but there is something wonderful about a soft chewy Gingersnap. I use finely chopped pieces of crystallized or candied ginger to really give them extra bite. I find the crystallized ginger with the nuts and candies at my grocery store. They are really easy to make, especially with a stand mixer or hand mixer to do most of the mixing.
Make sure your butter is cold, it will help the cookies to hold their shape in the oven. I pull mine out of the fridge and plop it right in my stand mixer. My favorite stand mixer is the KitchenAid you can find it at my link: http://theanchoredkitchen.com/kitchenaidstandmixer I have the stand mixer in the color Buttercup, they have an Ink Blue Color that I must admit, is stunning. A flat, deep dark blue. Gorgeous! Use the link and look at the color if nothing else. For a hand mixer I also love my KitchenAid 9 speed mixer. It has enough torque to really mix tough batters and doughs. Here’s the link to that: http://amzn.to/2jWW0B2
- 2 Cups all purpose flour
- 2 tsp baking soda
- 3/4 tsp kosher salt
- 4 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 C sugar
- 1/4 C molasses
- 3/4 C cold unsalted butter
- 1 egg
- 1/4 C finely chopped crystallized ginger
- In a stand mixer with the paddle attachment or with a hand mixer mix up your butter until it's just breaking up. Add in the sugar and mix until it's incorporated.
- Then add in the molasses and egg. Mix until just incorporated. (Spray your 1/4 measuring cup with cooking spray before adding your molasses, the molasses will slide right out without any problems).
- In a small bowl mix together the flour, salt, ginger, cloves, cinnamon and crystallized ginger.
- Add half the dry mixture to the wet mixture and mix until just incorporated. Add in the remaining dry ingredients and mix until it's well blended.
- Spray two cookie sheets with non stick spray. Roll small amounts of dough between your hands into balls and then place on the cookie sheet. The balls should be slightly smaller than a golfball. This will give you 24 cookies.
- Bake in a 350 degree oven for 15 minutes or until the bottoms are browned. Allow them to cool in the pan for about a minute before removing to a wire rack.