Pomegranate Gingersnaps

These bake up soft and have a little crunch from the turbinado sugar the cookies are rolled in.

Pomegranate Gingersnaps

Ingredients

  • 1/2 c. unsalted butter, softened
  • 1/2 c. dark brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1/2 c. pomegranate molasses
  • 2 c. All-Purpose flour
  • 1 tsp. Kosher salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 1/2 tsp. ground ginger
  • 1/2 tsp. ground cardamom
  • 1 c. pomegranate arils

Sugar Mixture

  • 1/2 c. turbinado sugar
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cardamom

Yields Approximately 18 large cookies using 2 tablespoon-sized scoops.

Preheat oven to 350 degrees Fahrenheit. Cream together butter and brown sugar until mixture is light and fluffy. Scrape the bowl, then add vanilla extract and eggs. Beat until mixture is combined. Next, add pomegranate molasses, mix until combined. Scrape the bowl. In a small bowl, stir together the flour, salt, baking soda, baking powder, ginger, and cardamom. Add flour mixture, a little at a time, scraping the bowl after each addition. Add pomegranate arils and mix until just combined.

In another small bowl, mix together the turbinado sugar, ginger, and cardamom. Roll dough balls in sugar mixture and then place on a parchment paper lined baking sheet. Bake for 13-15 minutes until golden brown and the cookies feel a little firm to the touch.

Pomegranate Gingersnap Dough

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