Happy Holidays, friends!
After a brief hiatus, we’re back with a whole new batch of delicious recipes to enjoy. Today’s recipe is a guaranteed winner for whatever December throws at you – cookie exchanges, holiday parties, or a simple but thoughtful gift for your next door neighbor. These aren’t ordinary gingersnaps, friends – these are AMAZING! The secret is in the layers of ginger. A combination of powdered ginger, crystallized ginger, and freshly grated ginger gives this recipe an abundance of the warm spice gingersnap lovers crave. Enjoy!
Ingredients (Makes about 5 dozen)
3/4 cup margarine
1 cup brown sugar, packed
1/4 cup molasses
1 teaspoon ground ginger (use good quality!)
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon finely diced crystallized ginger
1 tablespoon freshly grated ginger root
2 1/4 cups flour
White sugar for rolling
Step 1) Combine all ingredients except for white sugar in the order listed. Mix well. Chill dough for 2 hours or overnight.
Step 2) Roll rounded teaspoons of dough into balls, and roll balls in white sugar.
Step 3) Place balls 2 inches apart on baking sheets lined with parchment. Bake in a preheated 375 degree oven for 9 to 10 minutes. Tops of cookies will appear lightly cracked when done.
Step 4) Allow to cool on the pan for about 30 seconds before transferring to a wire rack.
2 replies to “World’s Best Gingersnaps”
These look great. Are they more of a soft cookie, or crisp like a ginger snap?