Gingersnap Cookies
Classic gingersnap cookies with crisp edges, chewy centers and warm ginger and molasses flavor. Bake them a few minutes longer for crispy gingersnaps.
Servings: 24 cookies
Cost: $10
Ingredients
- 3/4 cup butter unsalted, room temp.
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar packed
- 1/4 cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 cup granulated sugar for rolling
Instructions
- In a stand mixer with the paddle attachment, beat 3/4 cup butter, 1/2 cup granulated sugar and 1/2 cup brown sugar until light and fluffy, about 3 to 5 minutes.
- Add 1 egg and 1/4 cup molasses and mix until combined. Scrape down the bowl.
- In a separate bowl, whisk together 2 cups flour, 1 1/2 tsp baking soda, 1 tsp salt, 2 tsp ginger, 1 tsp cinnamon and 1/4 tsp cloves.
- With the mixer on low, slowly add the dry ingredients until just combined.
- Cover and chill the dough until firm, 30 minutes to 1 hour, or overnight.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Roll the dough into 1-inch balls and roll each one in granulated sugar. Place 12 on each baking sheet, about 2 inches apart.
- Bake 10 minutes for chewy cookies or 12 to 14 minutes for crispy cookies, until the edges are set and the tops are crackly.
- Cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely.
Video
Notes
- For chewier cookies: Start checking them at 10 minutes. The edges should be set with a little softness left in the center.
- For crisp gingersnaps: Bake 12 to 14 minutes and let them cool completely. They’ll keep crisping up as they cool.
- Molasses: I use Grandma’s Original Molasses for that classic gingersnap flavor. I don’t recommend blackstrap molasses for this recipe because it’s much stronger and more bitter.
- Make ahead: Cover the dough and refrigerate it overnight. When you’re ready to bake, roll the dough into balls, coat them in sugar and bake as directed. You can also freeze the dough balls for up to 3 months and bake them from frozen, adding 1 to 2 minutes.
- Storage: Let the cookies cool completely, then store them in an airtight container at room temperature for 5 to 7 days.
Nutrition
Calories: 144kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 217mg | Potassium: 76mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 189IU | Vitamin C: 0.005mg | Calcium: 17mg | Iron: 1mg
