Gingersnap Cookies
With the aroma of ginger and cinnamon, married together with depth of nutmeg, these gingersnap cookies will bring you right in the mood for holidays as soon as they start baking in the oven.
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup unsalted butter (room temperature)
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 2 tablespoon honey
- 2 cups white whole wheat flour
- 2 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon (ground)
- 1/2 teaspoon cloves (ground)
- 2 pinches nutmeg
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for rolling, optional)
- 30-35 chocolate kisses (optional)
Instructions
- 1
In a large mixing bowl, beat butter and sugar on medium speed, until light and creamy. Add egg, vanilla extract and honey. Continue mixing until fully incorporated, 1-2 minutes.
- 2
In a separate bowl combine all the dry ingredients.
- 3
With the mixer on low speed, add half of the dry mixture into the wet mixture. Once it all combined, add the remaining dry ingredients into the bowl. Mix until combined.
- 4
Take the cookie dough out of the mixing bowl. One tablespoon size a time, roll cookies dough into balls. Roll balls gently in a bowl with 1/4 cup sugar. Line on a baking sheet, lined with parchment paper, 1 inch apart. Wrap a chocolate kisses and press on top on the cookie dough ball. Cover with a cling wrap and pop into the refrigerator for 2 hours or for a day.
- 5
When ready to bake, pre-heat the oven at 350 deg. F. Bake the cookies for 11-12 minutes or until the cookie turns golden with little cracks on the surface.
- 6
Pull out from the oven. Let it cool for 5 minutes on the baking sheet itself and then line on a cooling rack until cooled down completely. Serve with a glass of milk.