These gingersnap cookies are not just your average treat; they encapsulate the perfect balance of warmth and spice that makes them irresistible. With their crisp edges and chewy centers, every bite is a delightful experience that evokes memories of cozy winter days and festive gatherings.
Made with aromatic ginger, molasses, and a hint of cinnamon, these cookies are the ideal companion to your favorite cup of tea or coffee. They’re perfect for sharing, but you might just want to keep them all to yourself!
The Perfect Gingersnap Cookie Recipe
These gingersnap cookies are crunchy on the outside and soft on the inside, delivering a satisfying spice with every bite. The combination of molasses and brown sugar creates a rich sweetness that complements the heat of ginger beautifully.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- Additional granulated sugar for rolling
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the molasses, egg, and vanilla until well combined.
- Combine: Gradually mix the dry ingredients into the wet ingredients until just combined.
- Shape Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar before placing them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. Remove from the oven and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 24 cookies
- Calories: 120kcal
- Fat: 5g
- Protein: 1g
- Carbohydrates: 17g
