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Gingersnap Cookie Recipe
Restaurant: Normal Ice Cream
Artisan: Alexa Norlin, owner
About: Normal Ice Cream began from the invention of an ice cream concept by its owner, Alexa Norlin, who is self-claimed as a normal girl from a normal place (Read: The Women Behind Utah's Food Renaissance). In addition to her unique ice cream recipes, Norlin created this one-of-a-kind Gingersnap Cookie recipe nearly 10 years ago! The cookie has seen many days in Salt Lake City, first at The Rose Establishment serving as the staple gingersnap + cream cheese ice cream sandwich. Feel free to share your cookies with others, but we won't judge you when you keep them all to yourself.
Ingredients:
- 1.5 stick butter (unsalted, room temp)
- 1.25 cup sugar
- 1.5 tsp salt
- 1 whole egg
- .75 cup molasses
- 1.5 tbsp baking soda
- 2.5 cup flour
- 1.5 tsp ground ginger
- .5 tsp nutmeg
- 1 tsp cinnamon
Instructions:
- Cream butter, sugar + salt until light and fluffy with paddle attachment
- Add egg and mix well, scrape down the bowl
- Add molasses and mix well, scrape down the bowl
- Combine all dries and sift - add slowly to the bowl and mix until combined
- Rest dough in the fridge one hour
- Scoop dough to roughly two tbsp each
- Put on parchment lined sheet tray at least three in apart
- Bake at 325 degrees for 12 minutes
*The middle should still be a little bit puffy when you take them out of the oven. If you slam down the sheet tray, the middles should deflate - that's how you know they will still be chewy in the middle when they cool.
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