BakeBakeBake

My boyfriend has been begging me to bake ginger snaps, even though I keep telling him I don't all of the ingredients (I'm looking at you, ground cloves and ground ginger). A couple of days ago, he brought me home a bag of crystallized ginger chips as well as the spices that I needed (and also two candy bars, but that has nothing to do with this story). I guess he just wasn't going to take no for an answer.





Chewy Ginger Snaps

1 1/2 sticks butter, softened
1 cup sugar
1/4 cup dark molasses
1 large egg
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
2 1/4 cups flour
1/2 cup crystallized ginger chips
about 1/2 cup sugar, for dusting

In a large bowl, mix butter and sugar. Stir in molasses and egg. Add dry ingredients, stirring in the flour last. Mix in the ginger chips. Batter will be thick and hard to stir.

Chill dough in the refrigerator for one hour.

Preheat oven to 375°F. Roll dough into balls about 1-inch in diameter, then roll in sugar. Place on a greased cookie sheet about 2 inches apart. Bake for 8 minutes. Let cookies cool on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.

Yields approximately 3 dozen.


(did you notice that one cookie has mysteriously vanished?)



I'm pretty sure these are my new holiday cookies. SO good, but quick and easy to make! The texture is perfect, too - crunchy on the outside, soft and chewy on the inside. The ginger chips are a completely optional addition, so if you don't have them/can't find them, don't stress it. A couple of the cookies I've tried haven't had any in them and they taste just as good!