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!
- ¾ cup Challenge Butter*
- 1 cup granulated sugar, plus additional for rolling
- 1 egg
- ¼ cup molasses
- 1 ½ teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 tablespoon ground ginger
Preheat oven to 350°F. Line baking sheets with parchment paper.
In a large bowl with an electric mixer, cream the butter and 1 cup sugar on medium speed for about 2 minutes.
Add in the egg and mix until fully incorporated.
Add molasses and vanilla and mix until combined. Scrape down the sides of your mixing bowl.
In a medium bowl, whisk together the flour, baking soda, cinnamon and ginger.
Gradually add the dry ingredients to the butter mixture and mix until just combined.
Use a medium cookie scoop (about 1 ½ tablespoons) to create dough balls.
Roll each dough ball in granulated sugar and place on prepared cookie sheets at least 2 inches apart.
Bake in preheated oven for 11-13 minutes.
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