Soft and Chewy Gingersnaps
These gingersnap cookies are delicious. Slightly crunchy on the outside; soft and chewy on the inside with just the right amount of spices and molasses. I think this is the most perfect gingersnap recipe I have ever found.
I got this recipe from my cousin, who always called them Oahu Gingersnaps. I am so glad she shared with me, because before she introduced me to these tasty little ginger cookies, I was not a fan of gingersnaps - you know, the kind that actually snap. I felt that any cookie that did not involve chocolate or peanut butter was simply not worth it. (Well, except for the occasional frosted soft sugar cookie.)
These cookies are a perfect Christmas cookie, but they are just as good in April as they are in December, I promise!
A few quick tips before we get to the recipe:
The dough for these cookies needs to be chilled before baking. You can cover and chill for at least 1 hour, or you can speed the process up a bit by scooping the dough out on to a parchment lined baking sheet and chilling for about 15 minutes.
Then, after they have had their quick chill you can roll them into balls, roll them in sugar and place them on a parchment lined cookie sheet leaving room for them to spread out while baking. I always use parchment paper when baking cookies and this is my very favorite. It is unbleached and precut and makes my life in the kitchen a little easier. love this stuff!
I'll be honest, I don't always roll them in sugar after rolling them into balls, and they still turn out just fine. So, the rolling the cookies in sugar step is completely optional. ;)
Store the cookies in an airtight container. They will be good for a few days. They also freeze beautifully if you need to store them a little longer.