Crackle Top Gingersnaps are spicy and sweet, a treat with afternoon tea or tucked in a lunchbox. This cookie dough stirs together easily. Form into dough balls, roll in sugar and bake. Gingersnaps are the most requested cookie at my house!

It’s winter vacation week at our house. That means no school, later bedtimes and not setting alarm clocks. Also more movies, games, puzzles, reading and extra baking with everyone home this week. I mentioned a few weeks ago here that our house is on the market right now. We’ve been needing a little more space for a while.

We had our first open house last Saturday and these Gingersnaps were out on a plate in the kitchen with a pitcher of lemonade. It was so interesting. Almost all the folks that came through the house said “no thank you” when offered a cookie. And I was thinking, “Oh my word people, you don’t even know what you’re missing. But, ok.”

Then the last lady that toured the house about 3 o’clock chatted with me for a while in the kitchen. I offered her a cookie and she accepted. I was so happy. We kept chatting, she had another. Then another. Ha ha. She loved them. And when the kids got home after the open house they were pretty excited there were still some left. So I guess it all worked out in the end.

So these may be the best Gingersnaps you’ve ever tasted. (Hard to know, ‘cuz I don’t know what you’ve tasted. Ha!) These yummy Gingersnaps are beautifully crackly and crunchy on the outside, slightly chewy in the center, rolled in sugar before baking. Oven warm, they’re the perfect companion to a tall glass of icy cold milk. In winter…. a steaming mug of spicy chai tea. Mmmm…

The dough mixes together in five minutes…

Form cookie dough into 1  1/2 inch round balls, then roll in sugar….

Place 2 inches apart on an ungreased cookie sheet or parchment paper, then bake.

Winter is the perfect season for Gingersnaps. Spicy and sweet, they’re an extra special treat for after school snacks on wintry days. All my boys (especially Jon) love these cookies and request them regularly. Simple to make, the recipe calls for butter!

You won’t be disappointed by these scrumptious Gingersnaps!

Print

Gingersnaps Recipe

Best Gingersnaps ever. Sugar rolled. Crackly on the outside, chewy on the inside.

Course Cookies

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Total Time 28 minutes minutes

Servings 2 dozen cookies

Author Allie Taylor

Ingredients

• 2 1/8 cups flour
• 1 tablespoon ginger
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 3/4 cup unsalted butter room temperature
• 1 cup white sugar
• 1 large egg
• 1/4 cup molasses
• extra white sugar for rolling dough balls before baking

Instructions

• Beat butter with mixer 'til creamy.
• Mix in sugar gradually.
• Add in egg and molasses.
• Separately, sift together (or mix well with a fork): flour, ginger, baking soda, cinnamon and salt.
• Stir flour mixture into wet ingredients.
• Form into 1 1/2 inch round balls.
• Roll in extra granulated sugar.
• Place 2 inches apart on ungreased baking sheet or parchment paper.
• Bake 8 minutes @ 350 degrees or 'til tops are round and cracked. They might still be slightly puffy.
• Remove from the oven and whack the pan hard on the counter or stovetop. (Yup.) The middle will fall and they'll be flat and crackly. Just like a good gingersnap ought to be.

You may also like: King Arthur Chocolate Chip Cookies

The post Crackle Top Gingersnaps appeared first on Through Her Looking Glass.

Hi friend, hope all’s well with you today. It’s almost time to ring in 2016, and hard to fathom 2015 is nearly over. Taking a quick moment here to say a heartfelt thanks to each of you for your love, support and encouragement this past year. I’m grateful for all I’ve learned, the wonderful people I’ve met and precious friends I’ve reconnected with along the way during my first year of blogging. It was a big learning curve and an exciting journey. Thanks for coming along for the ride.

Today I’m sharing the Top 2015 Recipes from Through Her Looking Glass. Maybe you missed a few along the way or are curious which recipes took off on Pinterest and social media this year.

The Famous Brick Street Chocolate Cake was the top viewed recipe here in 2015, and was given to me by a southern friend who regularly makes this cake for the local fire and police stations in town. It’s also served at the Brick Street Cafe in Greenville, SC for $5 a slice. Linda told me this recipe would make me famous. (She may be right!) This is the best chocolate cake I’ve ever tasted.

This pretty Crunchy Asian Salad came in second place in 2015 and I can see why. The bright colors and tangy flavors blend perfectly with the cabbage, toasted sesame seeds and ramen noodles. Crunchy, sweet and addictive. This healthy salad is the perfect year round side dish and adds vibrant color to any menu.

This Blueberry Pound Cake came in at #3 on the blog. I’m such a blueberry lover and blueberries are a New England thang. (Yeah I meant to say that.) My boys and I pick pounds and pounds of blueberries each July to make jars and jars of blueberry jam, blueberry muffins and this Blueberry Pound Cake. You can’t go wrong with fresh butter, sugar, pure vanilla and blueberries. This dense and buttery pound cake is packed with plump, juicy blueberries. A dollop of whipped cream on top is utter bliss.

Coming in at #4 are these  Jordan Marsh Blueberry Muffins. The fancy sugar-crusted muffins are legend in New England and the Boston area, and were baked at the Jordan Marsh department store bakeries for decades. Sadly Jordan Marsh is no longer in business, but these scrumptious muffins bring back the memories, tastes and wonderful smells of a by-gone era. This recipe is the original and you won’t be disappointed with these gigantic blueberry muffins.

A December 2004 Boston Globe article said, “For decades, any decent downtown shopping trip ended at Jordan Marsh, where the promise of a sugar-crusted blueberry muffin could make annoying children angelic.” (Jordan Marsh, where are you when I need you???)

And last but not least, these Gingersnaps came in at #5. These cookies are beautifully crackly and crunchy on the outside, slightly chewy in the center, rolled in sugar just before baking. Oven warm, Gingersnaps are the perfect companion to a tall glass of ice cold milk or lemonade. Or a steaming mug of spicy chai tea in winter. (Hint: dip one in Lemon Curd for a real treat.)

Would love to hear if you tried one of these Top 2015 Recipes, and cheers to a scrumptious culinary year ahead in 2016!

The post Thanks & Top 2015 Recipes appeared first on Through Her Looking Glass.