Gingersoft Cookies

So, I attempted to make gingersnaps, but they came out more like gingersofts! That’s their new name. They were absolutely perfect though. I followed a recipe I found in this really old cookbook I got from my Grandmother, though I did have to change a few things up because I didn’t have them… and I changed a couple other things a bit because I thought I could make it better! These are great to bake up for the holiday season and this recipe make A LOT! Enjoy

Ingredients:

• 1 1/2 cups butter
• 2 cups sugar
• 2 eggs
• 1/2 cup molasses
• 4 1/2 cups flour
• 3 teaspoons baking soda
• 2 tablespoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• Extra sugar for coating!

I think you could use brown sugar either in place of the regular sugar or some combination of the two. I didn’t have any brown sugar on hand so I used plain sugar. You could also use some colored sugar for coating the cookies at the end. I would have loved to, but they were all out at the store! They’d be super cute red and green – perfect for Christmas!

First, cream your butter and sugar together. Next, add your eggs, beating it together well. Now you want to add the molasses. I had never used molasses before, but wow is it thick! Next, toss in your dry ingredients (flour, baking soda, cinnamon, ginger, salt, nutmeg) and mix well. The most important thing about this recipe: let the dough sit in your fridge for at least a couple hours. Longer if possible. It’s so much easier to work with the dough and roll it in the sugar when it has been chilled.

Now, heat your oven to 350 and get out your baking sheets. I used parchment paper, which I honestly never used til I started baking up a storm recently. It’s amazing and I highly reccomend it! Roll your dough into balls and then roll it around in your sugar.

Place it on your baking sheets and pop em in the oven. I baked mine for about 10-12 minutes, but you can tell when they are done because the tops become kind of cracked. I let some cook a little longer and they were slightly more crunchy, but still pretty soft. And make them whatever size you’d like, just adjust the temp as needed (honestly, I think mine were different sizes each time I put them in the oven!).

These are awesome little gingersnap cookies! If you are looking for a holiday recipe for a party or get together, I totally think you should whip these up!