I love gingersnaps. I like them crunchy & I like them soft & pillowy. These are the soft & pillowy kind. I thought the concept of adding nutella to the ginger flavor was bizarre so only made half with the filling. I actually preferred the unfilled gingersnaps. I just don’t think nutella meshes well with strong gingersnap cookie flavor. I will be keeping this recipe on hand for Christmas season.
Ooey Gooey Gingersnaps from Bob’s Red Mill United States of Cookies
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Instructions
- To make your cookies, first combine dry ingredients in a bowl and set aside. Next, mix butter, sugar, molasses and the egg in a large bowl.
- Add in the dry ingredients slowly while mixing. Continue mixing until everything is evenly blended. Your dough might get a little thick/stiff, but that’s what makes it stay so pillowy through baking!
- Once that is finished, grab a cookie sheet lined with a silicone baking mat and spray it with a little nonstick spray. Now, take little handfuls of dough (about 2 tbsp each) and roll them into balls. If you don’t want to stuff them, go ahead and put them on your baking sheet. If you do want to stuff them, take each individual ball and poke a finger in the middle, making a “bowl” shape. Spoon in a bit of your hazelnut spread (or squeeze in with a corner cut off of a zip top bag). You don’t want to add too much, so make sure none is spilling out.
- Next, just close up your ball by pressing both sides together. Once closed, roll it a few times to make it back into a ball, and then dip in some sugar.
- Place on your baking sheet and bake for 10 minutes at 375 degrees. When they come out, they will be light, fluffy little pillows of goodness! Let them cool, and then serve!
