Mimi’s Gingersnaps

Soft Chewy Ginger Cookies

Anything Mimi makes is delicious. This recipe was originally a cookie swap cookie from my best friend, and the recipe I have is written in my notes is from Mimi. I think we all make them slightly different, but this is the recipe as I got it.

The only thing I do differently (which, I believe so does said person who gave me the recipe) is I am heavy handed when it comes to the spices. As in, use the recipe as a suggestion, and go overboard with all things ginger, cinnamon, and clove. (ok, maybe not so much the clove). I have been known to either heaping spoonful the measurement or even double the spice as written in this recipe, so buyer beware. You can do this recipe as is and it will be wonderful. You can amp up the spices and it will be a cross between a ginger cookie and death by ginger (my preferred cookie).

For me, ginger is a spectacular flavor. I am currently (and have been) in love with David’s Organic Super Ginger Tea. My daughter says it’s like drinking fire. I say, bring it. There is nothing better than ginger with chicken, ginger in my tea, or ginger in my cookie.

Soft Chewy Ginger Cookies

I’ve said it before and I will say it again, if you are going to consume something that is considered indulgent, it should be worth it. So for me, a gingersnap that is meh, I don’t want to bother with. If it is coming out of my kitchen, I want it to be a ginger snap.

Soft Chewy Ginger Cookies

So, soft or snappy? That’s up to you. I like them both. These tend to be chewy, which I love. They can get harder the longer you bake them, and do get a little harder as they cool, but overall, this is a chewy ginger cookie. This batch that I photographed tended to be more spread out than usual- but the taste was exactly the same. The chewy factor was also the same even though I have made these where they do look puffier.

The combination of shortening, molasses, spices, oh my. So good. I roll mine out and refrigerate before baking but you don’t have to. They bake at 300* which is low heat, even by my standards, but this is magic in the works. If Mimi says bake at 300*, I bake at 300*.

When you bake these, your kitchen will make you remember everything about Hansel and Gretel and the Gingerbread Baby (which you must read if you haven’t yet) and for me, home. I loves me a good cookie, but these specifically make me think of my friend and her family and so they are like the soft blankie equivalent in the realm of cookies. You just need them on your tray.

I treat these cookies like I do mint cookies. I keep them separate until the last minute. I don’t want anything messing with the burst of spice.

They are also an easy cookie to bake. One mix, roll in sugar, and bake. Which is partially why they are my go to cookie for cookie swaps. Unlike the multi-step cookies I have shared lately, these are a must make, true as can be cookie. Or as my son’s friend says, “Momma, we gotchu.” cookie.

Some things are snappy and spicy, some people are snappy and spicy. We need them all on the cookie tray. It adds to the mix. I find myself more of a gingersnap person in life, which works for me.

I hope you enjoy this recipe, and as always, thank you for coming to the table.

Chrissy

Click below for a printable recipe!