Gingersnap Cookies

These spiced Gingersnap Cookies are perfect for the holidays. Their delicious aroma and flavor set the mood for friends, family, and feasting.

Course cookies, Dessert

Cuisine American

Prep Time 20

Cook Time 8

Total Time 28

Servings cookies

Calories 119kcal

Author Dina

In a large bowl, combine 1 cup unsalted melted butter with 1/2 cup granulated sugar, and 1/2 cup packed brown sugar using a large whisk.
Then stir in 1 egg + 1 egg yolk, 1/2 teaspoon vanilla extract, and 1/4 cup molasses.
Now place a fine mesh sieve over the bowl and sift in 3 cups all-purpose flour, 2 tsp baking soda, 1 tsp salt, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp ground cloves.
Then use a spatula to thoroughly combine the wet and dry ingredients.
Now use a medium-sized cookie scoop to scoop out mounds of the cookie dough onto a parchment-lined baking sheet.
Roll each dough ball into a ball and coat them in a bowl full of granulated sugar (you’ll need about 1/2 cup). Then place them back on the baking sheet and lightly press them down with your hand or the bottom of a glass cup.
Preheat your oven to 350°F and bake for about 8 minutes.
In the meantime melt 10 ounces of white melting wafers in a heat prod bowl.
Once the cookies are cooled, dip half of each cookie into the melted chocolate and place them on a parchment-lined baking sheet. While the chocolate is still wet, sprinkle on a little bit of candied ginger. Let the chocolate set for at least 1 hour before serving.

Flatten the cookies- To get a crisp cookie, you'll want to flatten it so it cooks faster. Too thick and the center will be cakey.
Don't scorch the chocolate- Stir the chocolate as you warm it so it doesn't scorch. You can do this in a double boiler or in the microwave.
Let the cookies cool before adding toppings- Hot cookies will make it impossible for the chocolate to set and the candied ginger will melt off. So let them cool completely first.