AllSpice Chewy Gingersnaps

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


3/4 Cup butter
1 1/4 Cup sugar, divided
1 egg
1/4 Cup Grandma’s molasses
2 Cups flour
1 Tbsp Ground Ginger
1 tsp Ground Cinnamon
1/2 tsp Sweet Caramel Seasoning
2 tsp baking soda
1/2 tsp salt
Crystallized Diced Ginger for garnish


Beat butter and 1 Cup sugar in large bowl until light and fluffy. Beat in egg and molasses. In another bowl, stir together the dry ingredients: the flour, ginger, baking soda, cinnamon, sweet caramel seasoning and salt. 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.

Form dough into 1 inch balls. Roll each in 1/4 Cup sugar, and place on an un-greased cookie sheet. Top the cookies with diced ginger. Bake 11 to 13 minutes in a preheated 350F oven. Remove cookie sheet from oven and allow to cool for 2 minutes before transferring cookies to a wire rack to cool completely.