Gingery Ginger Snap Cookies

Gingery Ginger Snap Cookies. Full of ginger, crinkled to perfection and coated in sanding sugar. If ever there was a holiday cookie this is it!

I’m a true lover of Christmas but this year its like times 10. Im sure my daughters enthusiasm is contagious so we got the tree up, are listening to christmas music and I am all about the holidays in my baking. Which is where these Gingery Ginger Snap Cookies come in. If ever there was a cookie that tasted like the holidays this is it!! Warm spices, molasses, double ginger (gah!!) and a fabulous crusting of sugar crystals. Just look at these, is there anything better than that crinkle we’ve got going on?

I think the pics speak for themselves here guys so I am going to leave you to it and all the wonderful things you are doing to prepare for your perfect holiday! Make sure these cookies are on the list.

Enjoy!

Stacey

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Gingery Ginger Snap Cookies

Stacey - The Sugar Coated Cottage

Gingery Ginger Snap Cookie recipe. Full of ginger, crinkled to perfection and coated in sanding sugar. If ever there was a holiday cookie this is it! | thesugarcoatedcottage.com

5 from 1 vote

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Prep Time 10 mins

Cook Time 36 mins

Total Time 46 mins

Course Cookie

Servings 24 cookies

Ingredients

  

1x2x3x

• 1 cup brown sugar
• 3/4 cup canola or vegetable oil
• 1/4 cup molasses
• 1 large egg
• 2 1/4 cups sifted all purpose flour
• 2 tsp baking soda
• 1 tsp ground ginger
• 1 Tbsp fresh grated ginger
• 1/4 tsp cloves
• 1/2 tsp cinnamon
• 1/2 tsp salt

Instructions

 

• Pre heat oven to 350 degrees
• Line 2 cookie sheets with parchment set aside
• In bowl of mixer add the brown sugar, oil, molasses and egg.
• Mix until completely combined, about 3 minutes.
• Sift together the flour, baking soda, dried ginger, cloves, salt and cinnamon.
• With mixer on low slowly add in the flour mixture and fresh grated ginger.
• Mix until combined.
• Form into 1 1/2 inch balls by rolling between palms (I used a 1 1/2 inch cookie scoop)
• Roll in sanding sugar
• Place on prepared cookie sheet.
• Bake 11-12 minutes.
• Cool completely, store in airtight container.

Notes

For the fresh grated ginger you can use the grated ginger in the tube, that is what I used and it works great! Its found in the produce section in the grocery store.

Tried this recipe?Let us know how it was!

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