Gingersnap Cookies
Delightful gingersnap cookies with a perfect balance of spiciness and sweetness, ideal for holidays and cozy gatherings.
Ingredients
Dry Ingredients
- 2 ¼ cups All-Purpose Flour
- 2 teaspoons Baking Soda
- 1 tablespoon Ground Ginger
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Cloves
- ¼ teaspoon Salt
Wet Ingredients
- ¾ cup Unsalted Butter (softened)
- 1 cup Brown Sugar (packed)
- 1 large Egg
- ¼ cup Molasses
For Rolling
- Granulated Sugar For rolling the cookie balls
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Whisk until well mixed.
- In a larger mixing bowl, cream the softened butter and brown sugar until light and fluffy (about 2-3 minutes).
- Beat in the egg and molasses until fully incorporated.
- Gradually mix in the dry ingredients until just combined.
- Roll tablespoon-sized balls of dough in granulated sugar and place on a baking sheet lined with parchment paper, leaving 2 inches between each.
Baking
- Bake for 10-12 minutes, until the tops crack and edges are set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For best results, ensure butter is softened and use fresh spices. To store, place in an airtight container at room temperature for up to a week, or freeze for longer storage.