Chewy Gingersnap Cookies

The BEST Holiday Cookie

I have been WAITING anxiously for the Holiday season to start. Last week I couldn’t contain my excitement any longer and went ahead and baked what I hope is the first of many batches of Christmas Cookies.

After perusing Pinterest for inspiration, I realized I wanted to make Chewy Gingersnap Cookies. There were several recipes that I was drawn to, but I wanted to make it my own.

I added an unusual ingredient that really took these Chewy Gingersnap Cookies to next level status. Read on to learn what it is and how to make my version of this perfect little cookie.

Ingredients:

• 2 C of AP Flour
• 1 Heaping T of Ground Ginger
• 2 t of Baking Soda
• 2 t of Ground Cinnamon
• 1 t of Allspice
• 1/2 t of Salt
• 1 t Nutmeg
• 3/4 C of Butter, Softened
• 1 C of White Sugar
• 1/4 C of Brown Sugar
• 1 Egg, Room Temp
• 1/4 C of Dark Molasses
• 2 t of Vanilla Extract
• 1 T of Angostura Bitters *found in the liquor aisle of your local grocery
• 1/3 C White Sugar for Dusting the cookies.

The Secret Ingredient

As you can see there are a lot of spices in these cookies which give these cookies many layers of flavor that I just loved. Did you spot the secret ingredient?

The Angostura Bitters add a unique flavor that people just can’t quite put their finger on. I used some ridged cookie sheets to make these but you can use a flat cookie sheet or a baking mat for these Chewy Gingersnap Cookies. Follow along for the steps.

Instructions:

1. In a bowl combine the Flour, Baking Soda, and Spices in a bowl and set aside.
2. In a stand mixer or using a hand mixer, whip your butter and slowly add the bitters and the vanilla extract. Combine well.
3. Add the room temp egg and beat at medium speed until well combined with your butter, vanilla, and bitters.
4. Beat in your brown sugar, white sugar, and molasses.
5. Combine well and then slowly begin to add in your dry mixture, combining well until all is added and your mix becomes a dough.
6. Add the additional sugar to a bowl, roll your dough into about two inch balls and roll in the white sugar, bake on your cookie sheet for 12 minutes at 350 degrees.
7. When the cookies come out of the oven, allow them to cool on the cookie sheet for 10 minutes, the carefully transfer to a cooling rack.
8. Repeat the process until all the dough is used.

These cookies were some of the best I ever tasted. The ginger flavor wasn’t too overwhelming on the taste buds so even kids will like these too. These are a great cookie for a holiday cookie exchange or to keep on hand to enjoy with a hot cup of coffee on a chilly morning.

I hope you enjoy these cookies as much as I did!

Looking for more great cookies? I’ve got you covered.