Crispy Ginger Cookies

My husband has an obsession with store-bought cookies. The thinner and crispier, the better. Needless to say, it can sometimes be a little blow to this baker's ego when he'll gladly pass up a pan of freshly baked cookies for their pre-packaged counterpart.

I've spent countless hours trying to perfect a homemade version of his favorite chocolate chip cookies. Doing research, making copycat recipes that I found online... and they're just never the same.

Now that the holidays are just around the corner, he came home from the market last week with a bag full of festive cookies. Gingersnaps, chocolate crinkles and the mint version of his all-time favorites. I mean seriously, our house has been brimming with cookies for weeks, but he just had to have those crispy store-bought ones.

I decided to accept the fact that replicating his beloved chocolate chip cookies at home just isn't going to happen, so I thought I'd give his holiday favorite a try - Crispy Ginger Cookies.

Let me tell you - I feel like I won some kind of award. Eric (and Elle, and my dad) loved these cookies. Like, devoured them to the point where I had to intervene so I'd have some to photograph. They have perfectly crispy edges, with just the tiniest bit of chew in the center. There's definitely a ginger kick, exactly what you want in this kind of holiday cookie.

I hope you'll skip the store-bought gingersnaps and try these on for size. They're SO good!

Recipe

Ingredients

  1. ¾ cup Challenge Butter*
  2. 1 cup granulated sugar, plus additional for rolling
  3. 1 egg
  4. ¼ cup molasses
  5. 1 ½ teaspoons pure vanilla extract
  6. 2 cups all-purpose flour
  7. 2 teaspoons baking soda
  8. 2 teaspoons ground cinnamon
  9. 1 tablespoon ground ginger

Directions

  1. 1

    Preheat oven to 350°F. Line baking sheets with parchment paper.

  2. 2

    In a large bowl with an electric mixer, cream the butter and 1 cup sugar on medium speed for about 2 minutes.

  3. 3

    Add in the egg and mix until fully incorporated.

  4. 4

    Add molasses and vanilla and mix until combined. Scrape down the sides of your mixing bowl.

  5. 5

    In a medium bowl, whisk together the flour, baking soda, cinnamon and ginger.

  6. 6

    Gradually add the dry ingredients to the butter mixture and mix until just combined.

  7. 7

    Use a medium cookie scoop (about 1 ½ tablespoons) to create dough balls.

  8. 8

    Roll each dough ball in granulated sugar and place on prepared cookie sheets at least 2 inches apart.

  9. 9

    Bake in preheated oven for 11-13 minutes.

  10. 10

    Allow cookies to cool on pan for 5 minutes before removing to a wire rack to cool completely. Enjoy!

*If using Challenge Unsalted Butter, add in ½ teaspoon of salt with the dry ingredients

Makes 2 dozen cookies

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