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I’m so ready for Spring but it appears that Mother Nature has other plans. Since it’s still cool, dark and rainy here in Vancouver, I thought I’d share my all-time favourite cookie that some consider a Fall / Holiday / Winter treat. What I want to know is, who deemed Gingersnaps as being Fall / Holiday? I’d like to have a word with them! Haha!
These Bakery-Style Gingersnap Cookies are huge, measuring 5” in diameter, crisp around the edges and chewy in the middle. They are very flavourful, big in ginger and cinnamon flavour with a little heat from the cayenne pepper. But if you don’t like heat, don’t add it. Finally, just before baking, they are rolled in sugar which adds a lovely crunch to them. The best part, you can make this with a bowl and a spatula! No other equipment needed. Easy Peasy!
Personally, I think Gingersnap Cookies are a year round treat! If you like them, don’t wait till the holidays to make these! You’d be wasting 6 months worth of valuable eating time! Happy Saturday!
xoxo,
EASY BAKERY-STYLE GINGERSNAP COOKIES
Makes 22 Large Bakery-Style Cookies
- 113 g(1/2 cup) Unsalted Butter, Melted and Cooled
- 60 g(1/4 cup) Vegetable Oil
- 1Egg, beaten
- 60 g(1/4 cup) Fancy Molasses
- 200 g(1 cup) Granulated Sugar
- 240 g(2 cups);All Purpose Flour
- 2 tspBaking Soda
- 1/2 tspSalt
- 2 tspGround Ginger
- 1 tspGround Cinnamon
- 1/8 tspGround Nutmeg
- 1/8 tspGround All-Spice
- 1/8 tspGround Cloves
- 1/8 tspFresh Ground Black Pepper
- 1/16 tspCayenne Pepper (optional)
- 50 g(1/4 cup) Sparkling Sugar
- 50 g(1/4 cup) Granulated Sugar
Instructions
- Preheat oven to 350F.
- Line cookie sheet with parchment paper.
- In a large bowl, add butter, oil, egg, molasses and sugar. Using a spatula, mix to combine. Set aside.
- In another bowl, add flour, baking soda, salt, ginger, cinnamon, nutmeg, all-spice, cloves, black pepper and cayenne pepper, if using. Whisk until well combined. Add dry ingredients to wet ingredients in 3 separate batches, and using a spatula, mix dough until well combined.
- In a separate bowl, add sparkling and granulated sugar. Whisk to combine. Set aside.
- Using a 1-1/2 tablespoon cookie scoop, scoop dough, roll lightly in the palm of your hands, then roll in sugar mixture before placing balls 3 inches apart on a prepared cookie sheet.
- Bake for 10-11 minute until cookies are lightly golden and set around the edges.
- Allow cookies to cool slightly on the cookie sheet before moving them to a rack to finish cooling.
- Store leftovers in an airtight container. Enjoy!
