Mini Triple Gingersnappers

Mini Triple Ginger Snappers

Holidays are quickly approaching and Fall is officially in the air.  Nothing speaks more holiday than the smell of gingerbread to me which made me think of these adorably sweet and fall festive mini triple ginger snap cookies.  Deliciously sweet and spicy, they do not disappoint.  You can make the dough at least 3 days in advance to help use your time wisely.  These cookies are perfectly yummy on their own with a nice cup of coffee or tea, but are extra decadent with some creamy pumpkin pie dip.  If you have kids anything like mine, they will adore if you spread a little dip in between two cookies and you’ve got yourself a fall-inspired mini cookie sandwich, yum!

What you'll need

  • ½ cup butter, softened
  • 14 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • 2 teaspoons dark molasses
  • 1 large egg white
  • 2 tablespoons fresh ginger, grated
  • 1 ⅓ cups all-purpose flour
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon table salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ⅓ cup crystallized ginger, minced

Prep + Bake

  1. Beat first 4 ingredients at medium-high speed in a stand mixer (or with a hand mixer).  Add egg white and fresh ginger and beat for an additional one minute.  
  2. Sift together flour and next 6 ingredients up though ground cloves.  Add flour mixture to butter mixture and beat at low speed for 30 seconds. Next, slowly fold in crystallized ginger.
  3. Divide dough into 2 disks; wrap tightly in plastic wrap and chill for4 hours or up to 3 days prior.  
  4. Unwrap one dough disc and generously flour both sides.  Place dough in between 2 pieces of parchment paper and roll out to about a ⅛ inch thickness. Chill for another 30 minutes and repeat with remaining dough.
  5. Preheat oven to 350 degrees F. Cut chilled dough with a 1 – 2 inch round cutter and place cookies 2 inches apart on parchment-lined baking sheets.  Chill for an additional 15 minutes.
  6. Bake cookies in batches for about 12 minutes. (Rotate cookies with about 4 minutes left.) Cool completely on wire racks.  Enjoy with a cup of tea, coffee or with a scoop of pumpkin pie dip for some added indulgence!

Makes about 3 dozen mini cookies


Share your creations with us by tagging #mixmytable

Author:  Jennifer Kuhar

Leave a Comment

Your email address will not be published. Required fields are marked *

*