Delightfully soft and chewy gingersnap cookies, full of spice and (coconut) sugar and everything nice!

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What I’m going to say is going to shock me as much as it may you.

Sometimes I’m not in the mood for chocolate. 

I know, it sounds absurd. But there it is. The other night when I “wasn’t in the mood for chocolate”, but still wanted cookies, I decided to make a batch of gingersnap cookies. I’m soooo glad I did. So was my husband, who reminded me that gingersnap cookies were some of his favorites.

I tried to play it cool. “Of course, I knew that you love gingersnap cookies. I made them just for you.” I’m not sure he bought it completely, but either way it was a happy coincidence and we both enjoyed the warm, chewy cookies.

Chewy Spiced Gingersnap Cookies

Y’all know I love a cookie recipe that requires no forethought like leaving butter out to come to room temp, or chilling the dough for hours before baking. Mainly because my cookie cravings usually come during that time right after the kids are in bed and I’m basking in the glorious silence of the night.

These gingersnap cookies can be completely spontaneous and thus fulfill your spur-of-the-moment cookie cravings. Or last minute, pre-potluck baking. Whatever. 

The only step that takes a little effort is browning the butter, but it’s an important step, so don’t skip it! Browning the butter deepens the flavor of the cookie, AND reduces the water content of the dough, resulting in the perfect texture.

We love the spicy quality of these cookies (the ginger flavor comes through with a punch, in a good way), but if you wanted a more mellow ginger taste, simply reduce the ground ginger to one tablespoon instead of a tablespoon and a half.

I won’t go so far as calling these cookies healthy, per se. HOWEVER, we all know that molasses, ginger, cinnamon, eggs, and even coconut sugar all have health benefits, so I definitely wouldn’t argue with you if you wanted to tell yourself (or others) that eating a few gingersnap cookies would be good for you. 

Lastly, I would love to see your batch of chewy, spiced gingersnap cookies, so be sure to tag me on Facebook or Instagram (@thispilgrimlife). It literally makes my day to see you enjoying these recipes I share here, so thank you!

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I looooove these items for baking! Together, they mean great cookies and easy clean-up. Win/win!

• Silicon Baking Mat
• Baking Trays
• Cooling Rack

Chewy Spiced Gingersnap Cookies

• Author: Lisa @ This Pilgrim Life

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Description

Delightfully soft and chewy gingersnap cookies, full of spice and (coconut) sugar and everything nice!

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Scale 1x2x3x

Ingredients

• 8 tbsp unsalted butter
• 1/3 cup molasses
• 1 egg + 1 egg yolk
• 2 cup flour
• 1 1/2* tbsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 2 tsp baking soda
• 2/3 cup coconut sugar
• 1/4 cup granulated sugar

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Instructions

1. Preheat the oven to 325 degrees.
2. Brown the butter in a medium saucepan over medium heat. (Use a stainless steel or light colored pan to better see the color of the butter). Heat the butter and swirl until the butter is brown and toasted in color (see picture in the blog post for an idea of the color).
3. Pour the browned butter into a liquid measuring cup. Stir in the molasses, then gently whisk in the egg and egg yolk.
4. In a mixing bowl, combine the dry ingredients (flour, spices, baking soda, and sugar). Stir to mix, then pour in the liquid ingredients. Stir just until a soft dough forms and no streaks of flour remain.
5. Pull off small portions of dough and roll them into balls. Toss the balls in a bowl of granulated sugar until they are coated on all sides. Set each sugared ball on a baking sheet lined with a baking mat or parchment paper. Flatten each dough ball slightly. Bake for 15 minutes in preheated oven.
6. Repeat step 5 until you run out of dough.
7. Let the cookies cool slightly on cooling rack before enjoying.

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Notes

*The ginger gives these cookies a bit of a kick. If you want a more mellow ginger flavor, reduce the ground ginger to 1 tablespoon.

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