Here is a simple, delicious Christmas cookie recipe to enjoy this Holiday season! These are great for any occasion- cozy nights in, cookie exchanges, dinner parties or just an afternoon of leisurely baking! Traditional gingersnap cookies are more crunchy, so try this soft-baked recipe out for size. Full of rich spices and topped off with sugar, these are full of flavor and sure to please.
- 8 tbsp unsalted butter
- ½ cup brown sugar
- 1 large egg
- 1 ¾ cup all-purpose flour
- ¼ cup molasses
- 1 ½ tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- ¼ cup granulated sugar
- Preheat oven to 350 degrees Fahrenheit.
- Mix the butter and brown sugar together until fluffy. Then, mix in egg, vanilla, and molasses until combined.
- In a separate bowl, mix the flour, baking soda, salt, and spices. Add to wet ingredients until combined. Chill the dough for at least 2 hours, or overnight.
- Once chilled, roll the dough into balls, about a 1.5 tbsp each. Then, roll the dough balls in the granulated sugar and place on a silicone lined baking sheet. Try flattening the dough balls before baking so they cook evenly.
- Bake cookies for 8 to 9 minutes. Keep extra dough cold until ready to bake. For a crispier gingersnap, bake a few minutes longer.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Store in an airtight container for 3-5 days.