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