We love gingersnaps at our house and love snacking on ’em. They’re great with a glass of milk or chai tea. Make a great crust for cheesecake or pumpkin bars. I especially love gingersnaps dipped in lemon curd or with a glass of fresh squeezed lemonade. It’s that tart/sweet combination that’s so delicious. So back around Christmas time, I was developing a new recipe for Lime Sugared Cranberries. I love how they turned out, simultaneously tart and sweet, a mouthwatering and festive addition to a cheese board, drink or appetizer tray. So addictive. And I’ve had that lime sugar on the brain ever since.

So naturally it occurred to me that incorporating lime sugar into my gingersnap recipe might be a great idea. And I was right. If you love a good gingersnap, you’ll love these Lime Sugared Gingersnaps. Spicy and sweet, they’re an extra special treat for after school snacks on a wintry day.

Lime zest mixes in with the sugar, creating a unique cookie that pairs perfectly with a cup of afternoon tea.

The lime sugar mixes into the cookie dough and the dough balls are also rolled in it just before baking. The ginger and lime zest give a little zing, while the sugar keeps them sweet.

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Lime Sugared Gingersnaps

A tart, refreshing twist on the classic gingersnap. Lime sugar rolled. Crackly on the outside, chewy on the inside.

Course Cookies

Servings 2 1/2 dozen, 2" cookies

Author Allie

Ingredients

• 3/4 cup unsalted butter room temperature
• 1 1/2 cups white sugar
• 4 tablespoons lime zest zest from about 4 limes
• 1 large egg
• 1/4 cup molasses
• 2 1/8 cups flour
• 1 tablespoon ginger
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Instructions

• In small bowl, mix lime zest together with sugar. Set aside.
• Separately, using hand mixer, beat butter in mixing bowl 'til creamy.
• Add 1 cup of lime sugar and beat together with the butter.
• (Remaining 1/2 cup lime sugar will be used to roll dough balls in before baking.)
• Add in egg and molasses and stir 'til smooth.
• Separately, sift together (or mix well with a fork): flour, ginger, baking soda, cinnamon and salt.
• Stir flour mixture into wet ingredients.
• Form into 1 1/2 inch round dough balls.
• Roll dough balls in remaining lime sugar.
• Place 2 inches apart on ungreased baking sheet or parchment paper.
• Bake 8 minutes @ 350 degrees or 'til tops are round and cracked. They may still be slightly puffy.
• Remove from oven and whack the pan hard on the counter or stovetop.
• (Yup.) The middle will fall and they'll be flat and crackly. Just like a good gingersnap ought to be.

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After my daughter’s surgery I brought her home from the hospital, gave her some pain medication and settled her in to rest and recover. Pain meds for her, cookie for me. A few minutes later I heard my husband rinsing something out in our laundry room sink. When I asked him what he was doing his answer was…”Oh, just cleaning up.”. He then made a valiant effort to nonchalantly walk into the kitchen. I immediately noticed a very large area of road rash on his elbow and blood running down his leg from a 1/2 inch gash on his shin.  I looked at him and said “you have got to be kidding me” and burst out laughing. He couldn’t resist and started laughing as well. I decided I NEEDED cookie before cleaning and dressing he wounds.

Why would we find this so funny? Because my husband and son had just completed a 3,000 mile (coast to coast) ride on their newly purchased Harley Davidson motorcycles. They managed this without either of them getting hurt. Not a single scratch or bruise. They would tell you it is because of their excellent riding skills; I say it is because I prayed for their safety 24/7 until they made it safely home! We both found it ironically funny that he sustained injuries on his Harley due to a malfunction while pulling out of our driveway and onto our street!

Turns out my sweet hubby got more than the road rash on his elbow and a cut on his shin. A few hours later my daughter (groggy from her pain meds) asked me if I was aware that “Dad” had also hurt his leg and knee. Pain medication is like truth serum for her, so keeping Dad’s secret wasn’t going to happen. A trip to urgent care revealed a possible hairline fracture in his Tibia and possibly a tear in his knee. After hearing this fabulous news, I skipped dinner and ate another cookie. Needless to say I have been busy nursing both of them back to good health. The next 48 hours went something like this, pain medication for patient 1, cookie for me. Pain medication for patient #2, cookie for me.

How many cookies did I eat in a 48 hour period of time?  Hard to say, I stopped counting after the first 24 hours! Seriously, they are divine! I can’t wait to make and share them with friends and family this holiday season.

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Gingersnap Cookie Recipe

Course Dessert

Author Made From Pinterest

Ingredients

• 2 cups sugar
• 1-1/2 cups canola oil
• 2 eggs
• 1/2 cup molasses
• 4 cups flour
• 4 teaspoons baking soda
• 2 teaspoons cinnamon
• 2 teaspoons ginger
• 1 teaspoon salt

Instructions

• Preheat oven to 350 degrees.
  
• In a large mixing bowl combine the sugar, canola oil, eggs and molasses
  
• In a separate bowl mix the flour, baking soda, cinnamon, ginger and salt.
  
• Add and throughly mix the dry ingredients to the wet ingredients.
  
• Shape cookie dough into walnut-sized balls, roll in sugar and place on cookie sheet.
  
• Bake at 350 degrees for 7-9 minutes. These cookies are easy to over bake, be sure to check them at 7 minutes!
• Allow to completely cool and then dip cookies halfway into melted white, bittersweet or milk chocolate.
• Bake at 350 degrees for 10-12 minutes or until golden brown.

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The post Gingersnap Cookie Recipe appeared first on TGIF - This Grandma is Fun.