Soft Pumpkin Gingersnap Cookies Recipes

SOFT PUMPKIN GINGERSNAP COOKIES

Steps:

• Cookie dough: In the bowl of a stand mixer or using an electric handheld mixer, beat the softened butter and sugar together until creamy and smooth. Then, add in the pure pumpkin, molasses, egg, and vanilla extract, mix until well combined.
• After that, in a separate medium bowl, whisk together the flour, baking soda, cinnamon, ginger, ground cloves and salt. Proceed to add the dry ingredients to wet ingredients and mix until combined.
• Chill: The dough will be fairly sticky, so be sure to REFRIGERATE the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days. I personally think these cookies taste better after the dough has sat in the fridge for a day to allow the flavors to meld!
• Bake: When you are ready to bake the cookies, preheat oven to 350 degrees F. Then, line a baking sheet with parchment paper or a silicon mat. Also, place some sugar in a small bowl.
• Proceed to roll tablespoon-sized balls of dough and then roll them in the bowl of sugar until well coated, place them on the prepared baking sheet, about2 inches apart. I like to use Turbinado sugar, it is coarse so the granules of the sugar stand out more. But regular sugar also works well too.
• Place the cookie sheet in the preheated oven and bake for 10-12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft so let them cool on the baking sheet for 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely. Serve and enjoy!

SOFT PUMPKIN COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream together sugar and butter. Add egg, vanilla, pumpkin and walnuts.
• Stir in flour, baking powder and salt; mix well.
• Drop by the tablespoon on cookie sheet and bake for 15 minutes.

SOFT GINGERSNAPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat 1 cup flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves in a large bowl until thoroughly combined; stir in remaining 1 1/4 cup flour. Shape dough into 1-inch balls and roll in white sugar; place 2 inches apart on an ungreased baking sheet.
• Bake in preheated oven until cookies are set and tops are crackled, 8 to 10 minutes.