Nutmeg Ginger Apple Snaps
2 cups unsalted butter, softened
2 tbsp molasses
5 tbsp brown sugar
1/2 cup white sugar
1 tsp vanilla extract
1 pinch ground cloves
1 tsp grated nutmeg
2 tsp ground cinnamon
2 tsp ground ginger
3 tbsp fresh ginger, grated
4 cups flour
2 tsp cornstarch
pinch of salt
4 apples
1/2 cup coarse
- Preheat oven to 325.
- Cream butter until it's light colored and easily forms peaks. Add the molasses, sugars, spices, grated ginger, and vanilla, whip until fully blended.
- Sift the flour, cornstarch, and salt together. Add to the butter mixture in 3 batches, on low speed until fully blended.
- Roll dough into 2-3 tbsp size ball and flatten them on parchment lined cookie sheets.(I used a small glass, dipped in sugar) Slice apple thinly and place on top of the cookie, sprinkle with coarse sugar to cover apple. Bake for 12-15 mins until golden brown.
Heather from Out of the Box noted:
**The cookies were nice and crispy and flavorful. The ginger was almost to potent for me, but it was very ginger snap like. The dough was very dry and I'm thinking it was because I used white whole wheat flour, but the dryness did work with the cookie, they just were not easy to roll. The boys liked them...just not the apple part on top, but they were eating the apple chips I made!
My notes: I used all purpose flour and didn't have the same issues with really dry dough that Heather did - it certainly wasn't moist dough but it was fairly easy to work with and the cookies came out nicely! I personally love the texture difference between the apple slice and the cookie! You could also use this recipe without the addition of the apples for a yummy gingersnap cookie!
We're in the home stretch- only 5 days left until Christmas and 5 more cookie recipes to share :) You are still welcome to add yours to the mix below:
