Chewy Gingersnaps

This recipe took third place in our Spiced Cookie Contest at the 2014 Iowa State Fair!

INGREDIENTS


INSTRUCTIONS


  1. Preheat oven to 350°F.
  2. Beat butter and 1 cup sugar in large bowl until light and fluffy. Beat in egg and molasses.
  3. In another bowl, stir together the dry ingredients – the flour, ginger, baking soda, cinnamon, sweet caramel seasoning and salt.
  4. Stir the dry mixture into the butter mixture. If necessary, cover the dough and chill briefly in the refrigerator until the dough is easy to handle.
  5. Form dough into 1 inch balls. Roll each in 1/4 Cup sugar, and place on an un-greased cookie sheet.
  6. Top the cookies with diced ginger. Bake 11 to 13 minutes.
  7. Remove cookie sheet from oven and allow to cool for 2 minutes before transferring cookies to a wire rack to cool completely.

RECIPE TIPS


  • If you don’t have ginger powder on hand, feel free to substitute Ginger, Crushed. Soften the crushed ginger by placing in a small bowl and adding boiling water to cover. Let set for 10 minutes until water is absorbed, then drain any remaining water before adding to the recipe.
  • You may substitute Cinnamon, Korintje Ground or Cinnamon, Sri Lankan True Ground for the Saigon Cinnamon in this recipe.

 

Have you made this recipe? Share your experience with us in the comments below.