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Chocolate + Ginger = Soft Chocolate Gingersnaps! A cookie perfect for the holiday season.

Who’s baking this weekend? It’s time to fill your freezer with holiday cookies! I absolutely love baking in small chunks and throwing it all in the freezer until I need to pull out a few to fill up a treat tray for a get together. My favorite cookies to do this with are – Glazed Eggnog Cookies, Gingerbread Trees with Lemon Glaze, Maple Drops and Peppermint Crunch Sugar Cookies.

And these! This cookie is perfect for baking ahead, cooling completely and freezing until you need it in a few weeks. They thaw out beautifully and are ready to serve within an hour or so out of the freezer. If you’re a gingersnap lover, this cookie is for you. It’s intense, spicy and sweet with chocolate undertones. It definitely brings the ordinary Christmas cookie tray to a new level.

Join us!

Soft Chocolate Gingersnaps

Author Becca@CrumbsandChaos

Ingredients

2 cups FLOUR

3 tablespoons UNSWEETENED COCOA POWDER

1/4 teaspoon SALT

1 teaspoon GROUND CINNAMON

1 teaspoon GROUND GINGER

1/2 teaspoon GROUND CLOVES

1/2 teaspoon CREAM OF TARTAR

1/4 teaspoon GROUND NUTMEG

1/2 cup UNSALTED BUTTER, at room temperature

3/4 cup BROWN SUGAR

1/2 cup + 1/3 cup GRANULATED SUGAR

1 EGG

1/2 cup MOLASSES

Instructions

Preheat oven to 350°. Prepare baking sheet by lining with parchment paper or silicone baking mat.

Combine flour, cocoa powder, salt, spices and cream of tartar in a bowl and set aside.

In the bowl of a stand mixer, beat butter, brown sugar and 1/2 cup granulated sugar together on medium high speed until well combined and fluffy. Add in egg and molasses and mix well. Slowly add in the dry ingredients and mix until just incorporated.

Use a 1 1/2 tablespoon cookie scoop to shape the dough into balls. Roll each ball of dough into the remaining sugar and place on cookie sheet.

Bake for 14-16 minutes. Remove from the oven and leave on the baking sheet for about 5 minutes before removing to a wire rack to cool completely.