Now, “fluffy” may not be the best word, but I feel it’s a very accurate representation of these Ginger Snap Cookies. For whatever reason, I’ve been in love with Ginger Snaps in the last few years. Normally, I opt for the crunchier ones that you can find in stores. It’s been an expensive love.
I stepped back into the kitchen to bake this weekend, and remembered why I loved it. It’s been a minute since I’ve baked, mostly because treats need to be vegan for me to share them with my whole family. This time, I just wanted to make something delicious.
This is generally my baking setup. I will pull the recipe up on my Kindle Fire, and try and use my beautiful stand mixer as much as possible. It’s so nice to be able to start blending things, and then go get other ingredients prepped and ready.
Full credit for this recipe goes to Kayley at The Kitchen McCabe.
Fluffy Ginger Snap Cookies
Ingredients:
- ½ C.(1 stick) Butter, melted and cooled
- ½ C. Brown Sugar, packed
- ⅓ C. Dark Molasses
- 2 C. Flour
- 2 t. Baking Soda
- 1½ t. Ground Ginger
- 1 t. Ground Cinnamon
- ½ t. Ground Cloves
- ¼ t. Salt
- 1 Egg
- ¼ C. Sugar
Directions:
- Preheat the oven to 350 degrees. Lightly grease two baking sheets.
- In a small bowl, combine the butter, brown sugar, and molasses. Add the egg and mix well.
- In another bowl, combine the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Add the flour mixture to the molasses mixture and mix until well combined. Dough will be soft.
- Divide the dough into 36 pieces. Roll each piece into a ball and roll in the sugar until coated. Place the dough balls, 2 inches apart, on the prepared baking sheets. Do not flatten.
- Bake the cookies 8-10 minutes on the middle to upper rack. Tops should just be crackling, but not browned at all.
- Store in an airtight container.
Now, I’m not going to lie, the smell of the molasses almost made me vomit. Next time, I’ll probably use a little less. I’m also going to increase the cinnamon and add in some nutmeg. I didn’t use anything precise for the cookies to make them the same size, but I ended up with about 35 cookies. They varied in size.
I baked my Ginger Snaps on silicone baking sheets, which kept them a bit softer, and fluffier. They didn’t spread as much, nor did they flatten. If you want to keep the fluff even more, refrigerate the separated dough for about 30 minutes, then roll in the sugar.
These Fluffy Ginger Snap Cookies were super simple, and really delicious. This would make the perfect Thanksgiving cookie, and I may have to keep them as a staple in my pantry all autumn long.
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