Gingersnaps
These Gingersnaps are full of warm spices, molasses, and a little crunch! Each cookie is rolled in sugar before baking, giving it a sparkly coating and a pretty crackly top. They are a fun cookie to bake for Christmas, share with friends, or enjoy with a cup of hot cocoa. Just try not to eat them all straight from the cookie sheet!
Servings: 40 cookies
Calories: 92kcal
Ingredients
- 2 ¼ cups (281 g) all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
- ¾ cup (150 g) light brown sugar, packed
- 1 large egg, room temperature
- ⅓ cup (113 g) unsulphured molasses
- 1 teaspoon vanilla extract
- ½ cup (100 g) granulated sugar, for rolling
Instructions
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until creamy.
- Add the egg, molasses, and vanilla. Beat until combined. The mixture may look loose; this is normal.
- Add the dry ingredients and mix just until a soft dough forms. Cover and refrigerate for at least 1 hour.
- When ready to bake, preheat the oven to 350°F and line two baking sheets with parchment paper.
- Scoop the dough into 1-tablespoon portions and roll each into a ball. Roll the balls in granulated sugar and place them about 2 inches apart on the prepared baking sheets.
- Bake for 11 to 13 minutes, or until the tops are cracked and the edges are set. The centers may still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to 1 week. They will become crispier as they sit, especially after the first day.
Nutrition
Serving: 1gingersnap cookie | Calories: 92kcal