Gingersnaps are so incredible! They smell absolutely amazing while they bake, and eating a warm, just out of the oven cookie is the best! It’s that molasses and specific combination of spices that do it for me. Whenever I make gingersnaps, I use dark brown sugar. In fact – fun baking fact: the difference between light and dark brown sugar is the amount of molasses in them! Light has less, dark has more, which gives it that super rich flavor.
Combining the creamy, slightly tart coconut element really sets these into a whole new cookie level. You don’t just get an amazing gingersnap cookie, you get two! Plus, sandwiched between them is a creamy, sweet coconut cream that is honestly hard to not eat by itself. The combination really is amazing, but you have to try it to believe it. And that means you have to make it! 🙂
What you need:
- 1/3 cup butter (softened)
- 1/3 cup dark brown sugar
- 1 egg
- 1/3 cup molasses
- 1/2 teaspoon vanilla
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- pinch of salt
- 1/4 cup butter (softened)
- 3/4 cup powdered sugar
- 1/4 teaspoon coconut extract
- 1/4 teaspoon orange extract
- 1 teaspoon heavy whipping cream
- 1/4 cup sweetened shredded coconut
Preheat the oven to 375 degrees.
Lay parchment paper on cookie sheets.
In your mixer, beat the butter and brown sugar until well combined.
Add the egg and beat 1 more minute.
Add the molasses and vanilla, then beat until well combined.
In another bowl, whisk together the flour, baking soda, spices, and salt.
Slowly add that to the wet mixture until mixed together.
Drop teaspoonfuls (yes, it’s really not a lot!) about 1 inch apart on the cookie sheets.
Bake for 6-8 minutes, or until the edges of the cookies just start to turn a darker brown.
Let cool on cookie racks.
MAKE THE COCONUT FILLING
Beat together the filling ingredients, and fold in the coconut flakes.
Spread over the bottom of one cookie and top with another.
Dust with powdered sugar to look like snow, if you want to be creative!
Try these yummy in your tummy recipes, too!
[mv_create title=”Gingersnap Coconut Cookies” type=”recipe” key=”4″]Recipe adapted from and inspired by Taste of Home
Jeni’s Disclaimer: I’m just a regular girl. I love to drink wine while I bake. I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures. I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.