Friday, October 1, 2010

Chewy Ginger Snaps


Sit down.  No really, I mean it.  There are 12 weeks until Christmas.  Seriously.  Get out your calendar and count if you don't believe me!  Do you know how I know this?  Because I'm participating in the 12 Weeks of Christmas Cookies this year.  It's hosted by April of Abby Sweets.  And there's a linky thing to all the other cookie posts  down at the bottom of this post.  Or at least there's supposed to be.  ;)


Aside from being horrible at time management and also being a huge procrastinator, want to know what my biggest problem has been?  Narrowing down what cookies I'm going to make!  There are just so many choices out there.  I decided to start with this recipe for Chewy Ginger Snaps.

I got this recipe many years ago off an online parenting message board, and I've made it several times since then and adjusted the recipe slightly.  I'm sure there are several recipes out there, and I'm just not certain of the original source.  I quite often make these to go in gift tins at Christmas, so I thought it would be a perfect recipe to share!


I like ginger snaps, and this is a really good soft & chewy version.  It's fairly easy to make, although rolling them into balls and coating with sugar does take a little more time than a drop cookie, but it's worth it. 

I only baked eight of the cookies.  The rest, I shaped into balls, placed on a baking sheet in the freezer, and then transferred to an airtight container once frozen.  Note, I did NOT roll them in sugar before freezing.  I didn't think that would be a good idea!  I've never frozen this dough before, so I thought it would be a nice experiment.  And I'll {hopefully} have cookies ready to go later in the season!  Here's a good post about freezing cookie dough.

Chewy Ginger Snaps

1 cup granulated sugar
3/4 cup unsalted butter, at room temperature
1/4 cup unsulphured molasses
1 large egg
2 1/4 cups all purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground nutmeg
additional granulated sugar for rolling, about 1/4 cup

With a stand mixer, cream together the 1 cup sugar and butter.  Add the molasses and egg and beat until light and fluffy. 

In a medium bowl, sift or whisk together the flour, baking soda, cinnamon, salt, ginger, cloves, and nutmeg.  Add to the wet ingredients and mix just until combined.  Cover with plastic wrap and refrigerate for 1 hour (or overnight). 

When ready to bake, preheat oven to 350'F and line your baking sheets with parchment paper.

Remove the dough from the refrigerator and shape into 1" balls.  (I use a #40 disher and then roll into a ball so that they are uniform in size.)  Roll in the remaining sugar and place 2" apart on prepared baking sheets.  Bake for 8-12 minutes or until set.  Let cool on baking sheets for 1-2 minutes before transferring to a wire rack to cool completely.

Makes about 2 1/2 dozen cookies.

Enjoy!  :)



18 comments:

Lisa said...

Nothing says Christmas like ginger cookies. Even better when they're chewy like yours.

Pam said...

These look great - and I love the idea of freezing cookie dough for later (this while I have a whole batch in the oven for next week right now!) Looking forward to baking along with you!

Mary @ Bites and Bliss said...

Ohhh these look incredible. Ginger snaps are my absolute favorite Christmas cookie!

Mary @ Bites and Bliss said...

Ohhh these look incredible. Ginger snaps are my absolute favorite Christmas cookie!

Katrina said...

Perfect cookies.
I know, deciding what to bake will be the hardest thing. ;) Can't wait to see them all.

Bree said...

I made a very similar cookie and was so happy to have the spicy smell in my house. I look forward to next week.

April said...

These look great!!! Thanks for linking to the tips of freezing dough too..That is something I need to read up on! :)

Jennifer said...

I made ginger cookies too, such a great holiday cookie! Look forward to baking with you the next 12 weeks :)

Megan said...

I'm so in the mood for a Chewy Ginger snap cookies. And a great idea to freeze dough balls.

amanda @ fake ginger said...

I love the flavor of ginger snaps but not how hard the boxed ones are. Your recipe sounds right up my alley! Can't wait to see what you bake next week!

crustabakes said...

Thats a great tip about freezing cookie dough. All of mine went into the oven. I shall ration next time!

Tracy said...

The chewy kind of ginger snaps are my favorite, so I'll definitely have to try these. Love the idea of freezing them for later!

Erin said...

This is one of my favorite cookies but I've never made them. Yours look amazing!!!

www.makingmemorieswithyourkids.blogspot.com

Jamie said...

My family loves ginger cookies and I was debating on my first cookie too but went with something else. Yours look so good with all the cracks in them. I love the look of them. I like your freezing idea too.

Barbara Bakes said...

I love chewy ginger snaps. Yours look perfect. I need to freeze more cookie dough.

Rose Gold said...

Ginger cookies are perfect for this season! Thanks for sharing the recipe. I will surely make this tomorrow. My kids will love these cookies and have these cookies for their snack everyday. Lol.

Melanie Big said...

No other cookies that can beat ginger cookies especially when Christmas season. I think I should make some of these in Christmas Eve. Cream cheese frosting is perfect to add some sweets on the cookie.

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