Delightfully soft and chewy gingersnap cookies, full of spice and (coconut) sugar and everything nice!
- 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
- Preheat the oven to 325 degrees.
- 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).
- Pour the browned butter into a liquid measuring cup. Stir in the molasses, then gently whisk in the egg and egg yolk.
- 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.
- 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.
- Repeat step 5 until you run out of dough.
- Let the cookies cool slightly on cooling rack before enjoying.
*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.