In the vein of recipes I’m dying to make again, I have these gingersnap cookies for you all today!
They’re another one of the many recipes I’ve bookmarked from Sally’s Baking Addiction, and they are dangerous. Bite-sized, chewy bits of sweet perfection with a zing of ginger softened by the creamy butterscotch chips that melt into the thumbprints of these cookies. You eat one…and then two…and then ten, and all of a sudden, your massive batch of cookies has been depleted and you’re left confused and very full.
Totally worth it, though. 😉
The butterscotch is what really does it. And don’t be fooled: there’s no “snap” in these gingersnaps. They’re pillowy and practically melt in your mouth–just how I like my cookies! Perfect with a cup of tea, a glass of milk, or just to pop every time you walk by the kitchen counter.
NOTE: Be extremely careful when measuring out the flour for this recipe! 3 cups leaves a lot of room for error, and it’s super easy to pack way more flour than you need into your measuring cup. Use the spoon and level method to keep your dough from ending up sad and powdery (like mine did the first time…oops). I also over-baked mine by accident, so really stick to the recipe, and you won’t end up with cracked cookies like mine. (Delicious nonetheless!) I’ll try these again when I’m home and get some better pictures.
If you’re in the Midwest, keep your fingers crossed for sunshine soon! And if that doesn’t work, just bake a batch of these babies and let the warm ginger make up for the silly weather. 🙂
P.S. Keep your eye out for a ~special announcement~ tonight! If you live in the UofC area, you’ll definitely want to see this!