Spiced Pear Ginger Snap Cookies
Indulge in the perfect blend of warm spiced ginger snap cookies with a burst of sweet and tangy pear ginger preserves. These cookies are a delightful treat with a hint of chai flavor, perfect for cool autumn evenings.
ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup Gingersnap cookie crumbs (about 16 cookies)
- ½ cup pear ginger preserves
steps
- 1.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- 2.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- 3.
In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- 4.
Beat in the eggs one at a time, followed by the vanilla extract.
- 5.
Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined.
- 6.
Stir in the Gingersnap cookie crumbs, ensuring they are evenly distributed throughout the dough.
- 7.
Roll dough into 1-inch balls and place them on the prepared baking sheets about 2 inches apart.
- 8.
Using your thumb or the back of a spoon, make a small well in the center of each cookie.
- 9.
Fill each well with approximately ½ teaspoon of pear ginger preserves.
- 10.
Bake for 10-12 minutes, or until the edges are golden brown.
- 11.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
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