Happy December 1st! Can you believe it is already December?! I sure can't! Over Thanksgiving break, my family went to Maui. It was a balmy 85° most of the time, and let me tell you, coming home was such a shock! We landed in Salt Lake City and there was SNOW! I was still wearing my flip flops with my sun glasses on my head hah! But luckily, I like the snow (even if the cold is not so great right now) and my family got into the car and blared the Christmas music all the way home.
These gingersnaps are perfect for the holiday season. I found this recipe while going through my mom's recipe card holder and decided to try them out. They were a success! And by success I mean I ate at least half of them by the time the rest of my family got to try one... Whoops!
Okay, okay, I'll let you go. Good luck on all your gingersnap journeys! These cookies are bound to fulfill all of your soft and chewy gingersnap needs. Trust me on this one and double the recipe!
Soft and Chewy Gingersnaps
Yield: 2 dozen cookies
3/4 cup butter (1 1/2 sticks), soft
1/4 cup molasses
1 teaspoon vanilla
1 egg, lightly beaten
1 cup sugar, plus extra to dip tops in (about 1/2 cup)
2 cups flour
2 teaspoons soda
2 teaspoons ginger
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt
DIRECTIONS1) Preheat oven to 375° Fahrenheit. In a medium mixing bowl with an Electric Hand Mixer (or in a KitchenAid), cream butter. Add molasses, vanilla, sugar and egg.
2) Sift together flour, soda, ginger, cinnamon, nutmeg, cloves, and salt. Add to butter mixture and stir until just incorporated.
3) Refrigerate batter for 15 minutes.
4) Roll into balls (about 1 to 1 1/2 inch wide) and dip tops in sugar. Bake for 10 minutes. Enjoy!