The Perfect, Soft Ginger Cookie
For as long as I can remember, my parents have eaten two gingersnap cookies every night after dinner. This of course, only happens in the fall, when cooler weather hits and tea season is back in session. And with that, for as long as I can remember, I have so desperately wanted to like having my own gingersnap dessert. But being from Philadelphia means that there is only one brand of Gingersnap cookie to be had, and that is the ever familiar orange and brown box, Sweetzels Spiced Wafers, “Philadelphia’s Original Ginger Snap.”
Don’t get me wrong, I have certainly had my fair share of Sweetzels, and they certainly have a delicious taste, but their crunch, their tooth-breaking crunch just makes me cringe. It take a loonngg dunk in my tea to make these cookies edible. I much prefer a soft, chewy cookie. And so, in an attempt to re-join my parents for their after-dinner routine, now that it is certainly fall, I’ve discovered (what I think is) the perfect, ginger cookie similar in taste to Sweetzels, but a tooth-saver for sure. Enjoy 🙂
Chewy gingersnap cookies
1 cup brown sugar
3/4 cup butter
1/4 cup molasses
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon clove
1/4 cup sugar
roasted, crushed pumpkin seeds (about a 1/4 cup)
Preheat oven to 375 degrees Fahrenheit.
Cream together brown sugar and butter, blend in molasses. Add egg.
Combine dry ingredients and add to wet ingredients. Do not overmix!
Shape dough into 1-inch balls and roll in white sugar. Bake on ungreased baking sheet for 8-10 minutes.
I topped mine with roasted, salted, crushed pumpkin seeds as soon as they came out of the oven because I love extra salty things on sweet cookies.