Chocolate Gingersnaps

Chocolate Gingersnaps

These homemade gingersnaps are delicious with a little cocoa added to the dough. The cocoa adds depth of flavor; if you want to be even more adventurous, add 1/2 teaspoon instant coffee powder with the cocoa and spices.You can eat these right out of the oven; when they are warm, they are chewy, and they firm up as they chill. They are also perfect for the ice cream sandwiches.

Chocolate Gingersnaps

6 tablespoons granulated sugar

1/2 stick unsalted butter, softened

2 tablespoons molasses

1 egg yolk

1/2 cup plus 2 tablespoons all-purpose flour

3 tablespoons unsweetened cocoa powder

1 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon baking soda

1/4 teaspoon salt

1 1/2 to 2 tablespoons coarse sugar for sprinkling (optional) or powdered sugar with stencils for a holiday theme.

Position rack in center of the oven and preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Place the sugar, butter, molasses, and egg yolk in a small, deep mixing bowl. Beat on low speed of a hand-held electric mixer until blended, about 20 seconds. Increase speed to medium and beat until well blended, about 30 seconds. Place the flour, cocoa powder, ginger allspice, baking soda, and salt in a small bowl. Stir with a whisk to blend. Beat into butter mixture. Divide dough into 12 equal pieces, forming them into a ball. Arrange on baking sheet, spacing 2 inches apart. Flatten with the bottom of a buttered drinking glass dipped in sugar. Sprinkle with coarse sugar if desired. Bake dry on the top, 10 to 11 minutes. Carefully slide parchment paper onto a wire rack and let cookies cool completely. Makes 1 dozen cookies.

Chocolate Gingersnap Ice Cream Sandwiches Scoop slightly softened ice cream on 6 cookies and top with 6 remaining cookies. Wrap individually in foil and freeze until firm. Makes 3 ice cream sandwiches.

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