Gingersnap Cookies
Delightful gingersnap cookies with a perfect balance of sweet and spicy flavors, featuring crisp edges and chewy centers.
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) Ensure butter is at room temperature
- 1 cup Brown Sugar (packed)
- 1 large Egg
- ¼ cup Molasses
For Rolling
- Granulated Sugar For coating the dough balls
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until well combined.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 3-5 minutes.
- Beat in the egg and molasses until fully combined.
- Gradually mix in the dry ingredients, stirring gently until just combined.
- Scoop about a tablespoon of dough and roll it into a ball. Coat in granulated sugar.
Baking
- Place cookie balls on the prepared baking sheets, leaving about 2 inches of space between each.
- Bake for 10 to 12 minutes, until the tops crack and the edges are set.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature. For softer cookies, consider placing a slice of bread in the container with the cookies.