Chewy Double Gingersnaps (THM S)
Hello, I'm Erin Murray, gingersnap neophyte.
Everyone has a holiday cookie repertoire that they stick to pretty much every year. Growing up, baking cookies with my mom, her holiday goody stash consisted of red velvet cake (which I WILL turn into a THM cake one day, BTW.), Danish wedding cookies, chocolate chip nut cookies, M&M cookies, peanut butter kiss cookies, and salted cashews covered in white chocolate.
As I started making my own holiday recipes, my cookie stash looked eerily similar to my moms. So, I decided to branch out. Before long, I was making shortbread, pumpkin bread, chocolate crinkles, pistachio kiss cookies, and holiday spiced nuts.
I hadn't even sampled a gingersnap until a year ago. (I know. HOW did it take me so long?!) We were visiting my aunt after the New Year, and she makes these awesome vegan gingersnap cookies. And of course my kids were eating them like they were going out of style.
As cookie season rolled around this year, I vowed to try a THM gingersnap recipe.
This recipe does NOT disappoint. I used two different kinds of ginger: ground and fresh grated, rich blackstrap molasses, and spicy allspice for a little *kick*.
Once the dough is mixed, scoop it with a medium cookie scoop (about 1 Tbsp in size) and form into balls between damp hands. Place on a parchment lined baking sheet, about 1-1 1/2 inches apart.
Bake them in a 350 (or 325 for dark pans) degree oven for 10 minutes, press them down with the flat of a glass or measuring cup, and bake an additional 3-5 minutes.
These cookies come out soft, chewy, and bursting with rich ginger-y flavor.