SOft Version of a Classic
Lo’s ALL-TIME favorite cookies are any that include GINGER (guess it makes sense that the ginger loves ginger 😉 ). He is perfectly content eating an entire box bought from the store but prefers homemade (who wouldn’t?). When he’s looking for a little more crunch, he loves our classic Ginger Snap recipe, and when he wants a little more soft and chewy, he goes for these Ginger Cookies. Lo would prefer we make these all year long and sometimes we do, but we especially love to make these for Christmas along with other classics like Frosted Sugar Cookies, Snowball Cookies, and of course – Gingerbread Cookies.
Ingredients
PREP TIME: 5 minutes
CHILL TIME: 1 hour
BAKE TIME: 10 minutes
1 cup sugar plus more for rolling ¾ cup unsalted butter softened – How to Soften Butter Quickly ¼ cup unsulphered molasses – I use Grandma’s Original Molasses Unsulphered. Do not use sulfured or blackstrap molasses. 1 egg – Room temperature eggs incorporate best. 1 tablespoon applesauce 2¼ cups all-purpose flour – These cookies puff up in the oven, then flatten. For a thicker cookie, add another ¼-½ cup of flour to the dough 1½ teaspoons baking soda 1 teaspoon ground cinnamon – Replace cinnamon, ginger, cloves, and nutmeg with an equal amount of Pumpkin Pie Spice. ½ teaspoon ground cloves ½ teaspoon ground ginger – or use 1 teaspoon ginger for a more prevalent flavor ½ teaspoon ground nutmeg ¼ teaspoon salt optional topping – dip half of each cookie in melted white chocolate, or drizzle it on top
HOW TO MAKE Ginger Cookies
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