Gingersnap Cookies (Soft Batch)

Merry Eve of Christmas Eve! I wanted to sneak in a quick recipe to you before I finish all my gift wrapping, in case you’re looking for a fun cookie to make with your family during your holiday break (you can also check out the Swedish Cream Cookies I shared before the weekend). Today I have a Gingersnap for you – only this ginger cookie doesn’t snap exactly – its a soft batch cookie, so it has the texture of a chocolate chip cookie or snickerdoodle  but tastes just like a gingersnap, with a little brown butter in there for good measure.

Gingersnap Cookies with Milk

These cookies are the other half of my Christmas cookie boxes I made for my sister to give to friends and coworkers, and they were a hit! I particularly love them dipped in a cup of milk, as attested to on Instagram :)

Gingersnap Cookies Pile

In choosing the final cookie for this Christmas I was wavering between gingersnaps and gingerbread, and I’m SO glad I landed on this one, because it is only a drop cookie, so no more rolling pins to clean – sweet!!!

Gingersnap Cookies

Gingersnap Cookies (Soft Batch with Brown Butter)
 
Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • 1 stick unsalted butter, for browning
  • ¼ cup melted coconut oil
  • 1 cup brown sugar
  • ¼ cup molasses, such as Grandma's Brand Original Unsulphured
  • 1 egg
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • ⅛ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • ⅓ cup granulated sugar for coating
Instructions
  1. In a small saucepan, melt the stick of butter, moving the pan constantly to keep the butter solids moving in the pan until the melted butter takes on a beautiful amber color (it should take about 6 or 7 minutes). Once the butter is browned, remove the pan from the heat and allow it to cool for 15 minutes.
  2. While the butter cools, heat the oven to 350 degrees Fahrenheit. Also, melt the coconut oil in the microwave at this point.
  3. In a separate bowl, combine the flour, baking soda, salt, cinnamon, and ginger, and stir with a fork until they are all combined.
  4. Combine the cooled brown butter and coconut oil with the brown sugar, molasses and egg into a large bowl or the bowl of a stand mixer, and mix just until combined.
  5. Mix in the dry ingredients ¼ of a cup at a time, waiting to add more until the last batch has ben incorporated.
  6. As soon as the last of the flour mixture has been mixed in, stop mixing (you want fluffy cookies, don't you?)
  7. On a large cookie sheet covered with parchment paper, drop heaping tablespoons of the dough at 1-2 inch intervals. These cookies will spread a little, but not a lot.
  8. Bake at 350 for about 12 minutes (longer if you like your cookies chewy, shorter if you like them gooey). Remove and allow the cookies to cool in the pan for a few minutes, so they don't fall apart before you can move them to a cooling rack.

 

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Comments

    • says

      Great catch, Jane! I’ve updated the recipe with that step – you just roll the tablespoon of dough (make a nice circular ball if you want your cookies to be picture perfect) around in the sugar before putting it on your cookie sheet to bake.

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