Gingersnap Cookies - Little Sunny Kitchen

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Nutrition Label

–+ servings

Prep Time 15

Cook Time 12

Total Time 27

Preheat the oven to 350°F/180°C, and line 2 cookie sheets with parchment paper or Silpat silicone mats.
In a large mixing bowl, combine the flour with baking soda, salt, cloves, ginger, and cinnamon. Set aside.
In the mixing bowl of a stand mixer, add butter, margarine, sugar, eggs, and molasses, and mix until smooth and creamy.
Add the dry ingredients to the wet ingredients, and mix until a smooth dough has formed.
Using a small cookie scoop, scoop the dough and roll into balls then roll in sugar. Place on the prepared cookie sheets, and bake for 12 minutes or until the edges start to brown.
Remove from the oven, allow to cool on the cookie sheet for 5 minutes then transfer to a wire rack to cool completely.

In a small bowl, melt the vanilla melting wafers in the microwave in 30 second increments stirring in between until completely melted.
Dip ¼ of each cookie, and place on a wire rack. Decorate with sprinkles immediately and allow to set and harden. Serve with a glass of milk!

This recipe made me 56 x 2½ inch cookies. I used a small (1 tbsp size) OXO cookie scoop, and each was 15-17 grams before rolling in sugar and baking.
If you need to use fresh ginger, use 2 tablespoons of grated fresh or frozen ginger for 1 teaspoon of ground ginger.
Storing: These cookies will be good when stored in an airtight container at room temperature for a week. If they start to get stale, put a piece of white bread in the container with them. This will prolong their life as the bread will dry out and the cookies will stay chewy and nice.

Freezing: Freeze unbaked cookie dough that is portioned out and flash-frozen on a cookie sheet, then transfer it to a Ziploc bag and freeze for up to 3 months. You can bake them from frozen (you will have to add 1-2 minutes to the baking time). You can also freeze these cookies after baking in a Ziploc bag for up to 3 months.