Soft Gingersnap Cookies

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This recipe has been long coveted and admired by many who get one of my famous gingersnap cookies!  We have served them for countless weddings and events!  What’s the point in having a good recipe and not sharing?!  So I give it willingly with all my love!

Soft Gingersnap Cookies with White Chocolate 

3/4 cup butter at room temp
1 cup sugar
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 egg
1/4 c. molasses
2 1/4 cups all- purpose flour
2 tablespoons turbinado sugar (Sugar in the Raw) for rolling cookies in before cooking
Cream together butter and sugar.  Add the ginger, soda, cinnamon, cloves and salt.  Mix thoroughly.  Add the egg and molasses.  Mix.  Add the flour and roll dough out into 1 tablespoon balls.  Roll into turbinado sugar and place on a greased cookie sheet.  Bake for 10 minutes at 350`.  While the cookies are cooling, heat white chocolate in a double broiler.  Prepare a cookie sheet lined with parchment and dip the cookies half way.  Place dipped cookies into the prepared cookie sheets and  allow the chocolate to cool and harden before serving.


Emily Saddler

Emily is first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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