Christmas Cookies Gingersnaps with Dark Chocolate Chips

Christmas Cookies Gingersnaps with Dark Chocolate Chips

Get ready to transform your kitchen into a festive wonderland with these irresistible Christmas Gingersnaps that will make your taste buds dance with joy! Imagine biting into a perfectly spiced cookie that combines the warm, nostalgic flavors of traditional gingersnaps with the rich, decadent allure of dark chocolate chips. These aren't just cookies - they're a holiday experience that will have your family and friends begging for more. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver show-stopping cookies that look like they came straight from a professional bakery!

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies

Ingredients

  1. 2 1/4 cups all-purpose flour
  2. 2 tsp ground ginger
  3. 1 tsp ground cinnamon
  4. 1/2 tsp ground cloves
  5. 1/2 tsp baking soda
  6. 1/2 tsp salt
  7. 3/4 cup unsalted butter, softened
  8. 1 cup brown sugar
  9. 1/4 cup molasses
  10. 1 large egg
  11. 1 cup dark chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
  2. In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt until well combined. Set this mixture aside.
  3. In a large mixing bowl, cream the softened unsalted butter and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
  4. Add the molasses and the large egg to the butter and sugar mixture. Beat on low speed until the ingredients are well incorporated and smooth.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  6. Fold in the dark chocolate chips using a spatula or wooden spoon until they are evenly distributed throughout the dough.
  7. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  8. Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the tops are slightly cracked. The cookies will continue to firm up as they cool.
  9. Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
  10. Store the cooled gingersnap cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.

Tips

  1. • Ensure your butter is truly softened but not melted for the perfect cookie texture • Use fresh spices for the most vibrant flavor - old spices can make cookies taste dull • Don't overmix the dough, as this can make the cookies tough • Use a cookie scoop for uniform size and even baking • Let cookies cool completely before storing to maintain their crisp texture • For extra festive flair, sprinkle a bit of sea salt on top of the cookies before baking • Store in an airtight container to keep them fresh and crisp • These cookies actually taste better the next day as the flavors continue to develop

Nutrition Facts

Calories: 180kcal

Carbohydrates: 22g

Protein: 2g

Fat: 10g

Saturated Fat: 6g

Cholesterol: 25mg

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