I hate that I don't have one of these cookies in my hand right now while I'm writing this... it's really just unfair. I have actually never made any type of "spice / ginger" cookie before because my boys generally seem to prefer more traditional chocolate chip style cookies. But I loooove ginger snaps - as long as they are at least a little soft and not completely crisp all the way through. At our cookie exchange at work this past December someone made some delicious ginger snap bites with a super yummy icing that I could have eaten the entire container of... yumm!!
These cookies definitely satisfy that warm spicy cookie craving, and are delicious with a glass of cold milk to wash them down. Crisped, but still chewy I really loved the texture of these.
I will definitely make these again - I loved everything about them!
Spicy Ginger Cookies adapted from Anisa on AllRecipes
1 cup lightly packed brown sugar
1/2 cup butter-flavored shortening, melted
1/4 cup unsalted butter, melted
1/4 cup molasses
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/8 teaspoon cayenne pepper
2 cups all-purpose flour
1/4 cup coarse sugar crystals, or as needed (I used regular sugar)
- Preheat oven to 375 degrees F.
- In the bowl of a stand mixer, combine the brown sugar, melted shortening and butter, molasses, egg, baking soda, cinnamon, ginger, salt, cloves, and cayenne pepper together until glossy; fold in flour until dough is just-combined.
- Pour coarse sugar into a shallow bowl. Roll dough into 24 balls. Roll balls in sugar and place 2-inches apart on a baking sheet.
- Bake in the preheated oven until the tops of the cookies crack, about 9 minutes.
- Cool on the baking rack for about 5 minutes, and then move to a cooling rack as soon as they are firm enough to move without cracking / breaking when handling. Store in an airtight container.