*Gingersnap Cookies 3.0*

I have been on a long search for a soft and chewy gingersnap cookie. I think I finally found it! (happy dance). I found it on Fortheloveofcooking.net via a google search. The recipe has white chocolate chips in it, but they could easy be left out. The recipe made 2 dozen cookies (ice cream scoop size), so next time I'm gonna try doubling it without the white chocolate chips.

Soft Gingersnap Cookies with White Chocolate Chips

• 1/2 cup of unsalted butter, softened
• 1/2 cup of white sugar (plus some to roll the dough in)
• 1/4 cup of molasses
• 1 tbsp canola oil (I used olive oil)
• 1/2 tsp vanilla
• 3/4 tsp cinnamon
• 3/4 tsp ground cloves
• 1/2 tsp ground ginger
• 1/4 tsp fresh nutmeg, grated (I used 1/2 tsp ground nutmeg)
• 1 large egg
• 1 3/4 cup of flour
• 1 1/8 tsp baking soda
• 1/2 tsp salt
• 3/4 cup white chocolate chips

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Beat the butter and sugar together until creamy. Add the molasses, canola oil, vanilla, cinnamon, cloves, ginger, and nutmeg. Beat until mixed. Add the egg and continue to beat until well combined.

Add the baking soda and salt to the flour and mix really well. Slowly add the flour mixture into the molasses mixture until well combined. Add the white chocolate chips and mix into the dough. Scoop the dough into balls and roll into some white sugar. Place on parchment lined baking sheet about 2 inches apart.

Place into the oven and bake for 10-12 minutes. Remove the cookies from the oven and let cool for a few minutes before transferring them to a rack to cool. Enjoy.

*Gingersnap Cookies 2.0*

Since the earlier batch of gingersnaps weren't completely to my liking, I decided to try again. I found a different recipe this time with more flour, less ginger, and cloves. I also realized I was probably baking them too long. I baked my earlier ones for 15 min, but all the recipes only say 10. These ones turned more fluffy and soft like i wanted them to be, but I think they could've been baked just a minute or two longer.

Dough rolled in sugar

Cookies just out of the oven

Cookies once they cooled(they got flat!)

And if anyone is curious, here is the recipe for these cookies =D

(very slightly adapted from Allrecipes.com)

Ingredients

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1 tsp teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 
  
• 2 tablespoons white sugar (for rolling dough in)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Well till next time,

Thanks for reading!

*Gingersnap Cookies*

For Father's Day I decided I would bake some cookies. He said gingersnaps were his favourite, so that's what I made. They didn't turn out quite the way I wanted too, but they still tasted good, and he liked them. It seemed like the dough was way too fluffy, normally its stickier, it looked like it had been whipped.

When the cookies were baking, they seemed like they were gonna turn out like I wanted. Being soft and fluffy, not slightly soft and flat, like they ended up being. I even looked up the recipe on line, found the same one, and all the pictures showed fluffier gingersnap cookies.  Alas, thats not what I got but they were still very tasty.

Until next time,

Thanx for reading