By Easton Gilowski
These chewy gingersnap cookies are the one Christmas cookie Easton makes every single year. They’re soft in the middle with signature crackly sugar tops, and the deep molasses sweetness pairs perfectly with warm ginger, cinnamon and cloves. Made with simple, clean ingredients, they come together in one bowl for the dough plus one for the dry mix, and the smell while they bake is pure holiday magic.
Easton stirs a teaspoon of Eversio’s [5 Mushroom Blend](product link) right into the dry ingredients, so a little mushroom goodness comes along without changing the classic gingersnap flavour. It’s an easy way to keep your daily ritual going through holiday baking season, and a fun one to share with friends and family.
INGREDIENTS
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp baking soda
- 3 tsp ground ginger
- 2 tsp cinnamon
- 1 tsp ground cloves
- ¼ tsp sea salt
- 1 tsp Eversio 5 Mushroom Blend
Wet Ingredients
- 1 cup brown sugar or coconut sugar
- ⅓ cup melted coconut oil or grass-fed butter
- ¼ cup dark molasses
- 1 egg
For Rolling
- Organic cane sugar
DIRECTIONS
Mix the dry ingredients: In a bowl, combine the flour, baking soda, ground ginger, cinnamon, cloves, sea salt and 5 Mushroom Blend. Set aside.
Make the dough: In a separate large bowl, combine the brown sugar or coconut sugar, melted coconut oil or butter, molasses and egg, and mix until well combined. Add the dry ingredients and gently fold together until a cookie dough forms.
Chill: Cover the bowl and refrigerate for 1 to 2 hours.
Roll: Preheat the oven to 375°F. Roll the chilled dough into balls and coat each one generously in organic cane sugar.
Bake: Place the dough balls on a lined baking sheet and bake for 10 to 12 minutes, until the tops are crackly.
Enjoy: Let the cookies cool on the baking sheet until set, then enjoy!
TIPS FOR THE BEST GINGERSNAP COOKIES
- Don’t skip the chill: Chilling firms up the dough so the cookies hold their shape and get those crackly tops.
- Keep them chewy: Pull them from the oven when the edges are set, and the centers still look soft. They’ll firm up as they cool.
- Store them: Keep cooled gingersnaps in an airtight container at room temperature.
