Chewy Gingersnap Crinkles

Chewy Gingersnaps sharingthyme.com

I love this recipe. Granted, you already know my love for all things spice…so it is nothing new to hear that I love gingersnaps. But, these are amazing, the smell, the taste, the sugar splits on the top. I love how we associate memories to our five senses…smell and taste are strong ones. When I think of this recipe…which I worked on  years and years ago I think of two memories…the night that I felt as if I had perfected the perfect combination, and one more time. It was about 10 years ago, and I told my sister I would bring them to a knit night she was having in Norman. It was a total girly night on campus corner. I was a newlywed and my sister Allison had just had a baby. She had pumped a bottle for the first time & I got to feed her precious tiny little Millie that night. Excited to have found my new favorite cookie recipe and holding the precious new baby girl with family and friends and for the first time in my life getting to feed a precious little newborn was the perfect combination to create a happy moment in time that I would remember forever. The other memory that I think of is a few years ago. My sweet baby boy was hospitalized for two weeks at Christmas time with a disease called Kawasakis. We were new parents, he was 6 months and it was a tough time, but the Lord gave us strength and grace to get through it. We left for the hospital and I left everything in my house just the way it was. When we finally came home it was like time had stopped with everything exactly in the same place I had left it weeks ago. Christmas toffee packaged up for neighbors, some still out ready to be tied up with ribbon. I was so thankful to be home, but it is such a sad time to be in the hospital, during the holiday season. We got home just a couple days before Christmas, and our Doctor said we could not get together with family for the holidays. It was too dangerous for our 6 month old to be around any type of sickness especially the flu, or chicken pox. So we smiled as big as we could and were just trying to be ask thankful as we knew how to be…out of the hospital. I bought a little duck and roasted it with brussel sprouts for our little mini Christmas eve dinner. Trying to cling to anything normal, and determined to have a special meal as a little family.  The door bell rang, and it was my whole family standing on the porch, singing Christmas carols to us on Christmas Eve…not coming inside as Doctors orders. I had just made these cookies and ran and got the platter to offer them something warm…and I just stood there holding a giant platter of chewy gingersnaps listening to the carols from the people I love the most with tears just streaming down my face. I don’t know if I have ever felt so loved and cared for. Three years later and I can barely talk about it without my eyes flooding with tears. I love these cookies. I love my family and I love how every time I make them the smell of the cookies reminds me of this special special memory. So, there you have it…the gingersnaps that I hold dear to my heart!!! They are a breeze to make and you and your families will love them!!

Chewy Gingersnap Crinkles sharingthyme.com

1. Preheat oven to 375 degrees. In a large bowl combine flour, soda, cinnamon, ginger, cloves,and salt with a whisk. Set aside.

2. In a mixer, add brown sugar, molasses, and canola oil. Mix on medium low for one minute. Slowly add eggs one at a time.

3. Add dry ingredients to the mixer slowly. Mix on medium low for about 1-2 minutes until well combined. Scrap edges and bottom of bowl and mix for about 3o more seconds.

Chewy Gingersnap Crinkles sharingthyme.com

4. Chill dough for 20 minutes in the fridge. Then scoop into balls and roll in sugar. Place on sprayed parchment paper and slightly flatten with your fingers. Bake for about 7-10 minutes until cracked on top.

Chewy Gingersnap Crinkles sharingthyme.com

Chewy Gingersnap Crinkles sharingthyme.com

Chewy Gingersnap Crinkles sharingthyme.com

Chewy Gingersnap Crinkles sharingthyme.com

Chewy Gingersnap Crinkles

4 cups flour

4 tsp baking soda

4 tsp ground cinnamon

4 tsp ground ginger

2 tsp ground cloves

1/2 tsp salt

2 cups brown sugar

1/2 cup molasses

1 1/2 cup canola/vegetable oil

2 eggs

2 tsp vanilla bean paste or extract

granulated sugar for rolling

 

Method:

1. Preheat oven to 375 degrees. In a large bowl combine flour, soda, cinnamon, ginger, cloves,and salt with a whisk. Set aside.

2. In a mixer, add brown sugar, molasses, and canola oil. Mix on medium low for one minute. Slowly add eggs one at a time.

3. Add dry ingredients to the mixer slowly. Mix on medium low for about 1-2 minutes until well combined. Scrap edges and bottom of bowl and mix for about 3o more seconds.

4. Chill dough for 20 minutes in the fridge. Then scoop into balls and roll in sugar. Place on sprayed parchment paper and slightly flatten with your fingers. Bake for about 7-10 minutes until cracked on top.

 

4 comments

  1. Katy Turner   •  

    Sweetest story, Mags. Tears in my eyes as I read it! I remember that story, but not in the detail you shared here. What a special moment. Can’t wait to try these out! xo

  2. Elyse   •  

    Beautiful story! Love you ❤️

  3. Catherine Gikas   •  

    Make us all cry too, Maggie! Thanks for sharing this special moment. Love you and this recipe! XOXO

  4. Kara Rice   •  

    Tears here reading this precious story depicted so beautifully. Much love. Your recipes always inspire me. Thank you for sharing! xx kara

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