Soft and chewy brown butter gingersnaps will have your kids reaching their hand in the cookie jar time and time again.
What scents make you think of the holidays? Mine are most definitely cinnamon, ginger and clove. Something about the smell of that makes me want to deck the halls.
I love baking for the holidays. It’s probably my most favorite part. It all begins the week of Thanksgiving. I affectionately refer to this week as “pie week.” I do all of the pies for both sides of our family. The last few years I have even taken orders for pies from friends. I think I made 21 last year. I am sure people think I am nuts, but I truly love it.
As soon as Thanksgiving is over, I start planning my holiday trays. There are the staples, the cookies that are just expected to be on the trays: Almond Raspberry Thumbprints, Peanut Butter Kisses, Candy Bar Fudge and Coconut Macaroons. Every year though, I add something new, and I am super excited to have found this recipe — it’s a keeper!
It has all of those flavors I mentioned before in this soft chewy ginger snap that my kids can’t keep their hands off of.
The whole thing began when I opened this bag of Bob’s Red Mill Flour.
Bob’s Red Mill Organic Unbleached All Purpose White Flour is freshly milled from Organic hard red wheat. Both the bran and the germ have been removed leaving the endosperm that is made into white flour. It is not enriched with any additives. This is the same high protein flour used by professional bakers and produces high, well-textured loaves of bread equally as well as it produces light, airy baked goods. This kitchen staple is incredibly versatile and perfect for all of your baking needs.
Bob’s has a coupon for you! Click HERE to grab yours!
The wet ingredients are creamed together starting with the perfectly nutty scented browned butter. Gently I whisked together the dry ingredients, then incorporated them all in the mixer.
The dough is refrigerated overnight, and then the baking begins! I did some of the cookies with red and white sugar, but typically I prefer my ginger cookies to be rolled in raw sugar. I love the look of it.
The cookies bake on parchment paper. Gently pressing the dough ball down and sprinkling with raw sugar before baking. in my convection oven they only baked 7 1/2 minutes. The recipe calls for 9 minutes. You don’t want to over bake them, they won’t be chewy.
These are a good freezer cookie — you could make them a couple of weeks before the holiday and take them out when you are ready to plate them.
- 2 2/3 cup Bob's Red Mill all purpose organic flour
- 2 1/4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter, browned and brought back to room temperature
- 1 cup granulated sugar
- 1/3 light brown sugar, packed
- 2 large eggs, at room temperature
- 1/4 cup mild molasses
- 1/2 teaspoon orange zest
- extra sugar for sprinkling, I used Sugar in the Raw
For the dough: In a large bowl whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt; set aside.
Place butter in a small pan over medium-low heat and cook, stirring frequently, when the butter has completely melted and taken on an amber shade. It will have a light nutty scent. Once it's reached this stage remove the pan from heat RIGHT AWAY - taking extra care not to burn it. Scrape butter and any brown bits into a small bowl and transfer bowl to the refrigerator to cool off. When butter has come back to room temperature (it should be solid, but soft enough to hold the impression of your finger when you press it into the top). It is ready.
Add butter and sugars to the a stand mixer fitted with the paddle attachment; beat until light and fluffy. (about 2 minutes) Beat in the eggs, one at a time, scraping the sides as needed. Add the molasses and orange zest and beat until combined. Turn the mixer speed to low and slowly fold in the dry ingredients, mixing until combined. Cover bowl with plastic wrap and place in the refrigerator to chill overnight.
To Bake: Preheat oven to 350 degrees, 30 minutes prior to baking. Line a large baking sheet with parchment paper.Roll the dough into 1" balls and arrange on prepared sheets, spacing them about 2 inches apart. Lightly press down on each dough ball. Sprinkle each top with raw sugar, and bake, for 9 minutes, or until puffed and lightly golden. Remove pan from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
I have a convection oven and I had to reduce the baking time to 7 1/2 minutes -- don't over bake the cookies, or they won't be chewy. recipe source
Amount Per Serving: Calories: 126 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 31mg Sodium: 105mg Carbohydrates: 17g Fiber: 0g Sugar: 13g Protein: 1g
What’s your favorite holiday cookie?
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.