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
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1/4 cup molasses
- 1 large egg
- 1 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- 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.
- 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.
- 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.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the dark chocolate chips using a spatula or wooden spoon until they are evenly distributed throughout the dough.
- 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.
- 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.
- 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.
- Store the cooled gingersnap cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Tips
- • 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
