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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.
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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.