Gingersnaps

Whether you’re a gingersnap fan or not, the combination of spices in this recipe will for sure make you become a gingersnap lover. No store bought ginger cookie will ever satisfy you again once you have tried these spicy goodnesses.

After making these cookies last night I had to share them with you in an instant. They came out so tasty, crunchy and spicy and I am so happy that I found this great recipe by Jennifer Lindner McGlinn.

As I was in search for a very spicy gingersnap recipe I was brave enough to add a bit of cardamom, which the original recipe lacks.

I remember reading somewhere that adding cardamom to gingersnap recipe take gingersnaps to a whole new level, so I added a 1/4 teaspoon to a batch. Cardamom is somewhat peppery, and after trying I agree that it is a perfect addition to any gingerbread/snap/cookie recipe.

So here is the recipe by Jennifer Lindner McGlinn, slightly adopted by me:

Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
¾ teaspoon ground cloves
1/4 teaspoon cardamom
¾ cup (11/2 sticks) unsalted butter, melted and cooled
1 cup sugar plus more for rolling
¼ cup molasses
1 large egg

Directions
Whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl.

Combine the butter, sugar, and molasses in a large bowl and stir until combined. Drop in the egg, mixing until incorporated. Gradually stir in the flour mixture, mixing to form a soft dough. Cover with plastic wrap and set in the refrigerator to chill for at least 2 hours or overnight.

Position a rack in the middle of the oven and preheat the oven to 350°F. Line baking sheets with parchment paper.

Shape the dough into walnut-size balls, roll in sugar, and arrange them about 2 inches apart on the prepared baking sheets. (If your kitchen is quite warm and the dough balls become soft, set them in the refrigerator until chilled and fairly firm.) Bake for 10 to 12 minutes, or until the cookies have spread, are light golden brown, and the cracks still appear moist. Cool the cookies on the baking sheets set on wire racks for about 1 minute before removing them to the racks to cool completely.

Store the cookies in an airtight container or in a zip-top bag for up to 4 days.

Makes about 30 cookies.