Gingersnap Pinecone Cookies

by admin
Gingersnap Pinecone Cookies
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It is that time of year, it is cookie season. I am not gonna lie, I love baking, cookies exchanges, giving them as gifts, and of course eating them. This is the time year that this is almost expected. You may be here because you need to have a delicious easy new cookie recipe that everyone will be impressed with. These cookies don’t have any frosting which is good if you are like me and your piping skills need some improvement. They are so easy that you could even get your kids involved in making these cute little delicious pinecone gingersnap cookies.

They Taste like Christmas….

These cookies aren’t just cute, they are delicious. The molasses and ginger do their little dance on your taste buds and before you know it all of these cookies are eaten up. There is a roughly made stop motion made to give you an idea on how to make the cookies! Its really fun you should try it today!

Gingersnap Pinecone Cookies

Delicious ginger and molassses cookies that are so pretty they can be eaten, useds as an ornament, or a edible place setting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Course: Dessert, Snack
Cuisine: American
Ingredients Method Video

Ingredients
  

  • 3 cups AP flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 tsp ginger
  • 1½ tsp Cinnamon
  • ⅛ tsp allspice
  • ¼ tsp nutmeg
Wet Ingredients
  • 1 cup Butter (softened)
  • ½ cup Dark Molasses
  • ¾ cup Dark Brown Sugar
  • ½ cup Granulated Sugar
  • 1 egg Egg

Method
 

Dry Ingredients
  1. Pre heat the oven to 350
  2. Combine the dry ingredients in a bowl.
  3. Add the butter, brown sugar, granulated sugar, and molasses to mixer. Mix on low then medium for 2-3 minutes.
  4. Slowly add the dry ingredients. Mix for 1 minute.
  5. Scrape the bowl down and mix for another 30 sceconds.
  6. Chill the dough, 1 hour or overnight.
  7. Roll the dough into a ball, and then flatten it an acorn shape.
  8. Starting on the top use the tip of a pointed knife, to make a row of "point imprints"
  9. Then match the stip of the knife to the V shape of the knife impints, for another row.
  10. repeat the previous direction until the cookie is fully imprinted.
  11. Bake for 10 minutes (8 min for chewy/ 12 for crunchy)
  12. Dust with cocoa powder to finish the look.