Gingersnap Cookies
These delicious gingersnap cookies are thin and crispy, with a slight chewy bite. They are packed with aromatic spices and molasses flavors. So good and perfect for the holidays!
Servings: 24 cookies
Calories: 150kcal
Equipment
- Electric mixer or stand mixer
- Large sheet pans
- Medium cookie scoop (1.5-tablespoon capacity)
Ingredients
Cookie dough
- 2 ¼ cups all-purpose flour spooned and leveled
- 2 teaspoons baking soda
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup unsalted butter, softened at room temperature equiv to 1 ½ sticks
- 1 cup granulated sugar
- 1 large egg at room temperature
- ¼ cup unsulphured molasses such as "Grandma's" brand
For rolling
- ⅓ cup granulated sugar plus more as needed
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet pan with parchment paper. Set aside.
- Dry ingredients: In a medium bowl, whisk flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until evenly combined. Set aside.
- Wet ingredients: Using an electric mixer or a stand mixer, beat softened butter with 1 cup granulated sugar over medium-high speed until creamy, about 2 minutes, scraping the sides of the bowl. Add in egg and molasses, and mix until evenly combined over medium speed.
- Gradually mix the dry ingredients with wet ingredients until combined and no pockets of flour remain. Do not overmix. There is no need to chill dough. The dough will be soft and sticky.
- In a separate shallow bowl, add the remaining ⅓ cup of granulated sugar. You’ll use it to coat the cookie dough balls.
- Using a medium cookie scoop, scoop the cookie dough into 1.5-tablespoon balls, and drop into the bowl of granulated sugar, rolling gently until thoroughly and generously coated. Transfer them directly onto the lined sheet pan, about 3 inches apart (they spread a lot). Tip 1: There's no need to roll into balls after they're coated with sugar, otherwise the sugar could melt into the dough - when they go into the oven, they should be visibly and thoroughly coated with sugar. Tip 2: The dough should be sticky, but not warm. If your kitchen is too hot, refrigerate dough for about 10-15 mins, especially in between batches.
- Bake for 12-13 minutes, or until they are spread and the top looks cracked. Bake in multiple batches if needed. Do not open the oven until ready, otherwise they may not crack properly. Transfer the cookies to a cooling rack and let them cool completely. Enjoy! The cookies will be thin and crispy with a slight chewy bite.
Notes
- If you live in a humid and hot place, you can place the dough in the fridge in between baking each batch.
- Molasses: Make sure you use unsulphured molasses. "Grandma's" brand is my favorite. Don't use blackstrap molasses, as it can be very bitter.
- Don't substitute the molasses. It's needed for the baking soda to work.
- Don't substitute the granulated sugar. It's needed to achieve the right texture.
- Make ahead: You can make the dough in advance and refrigerate overnight. Cover with plastic wrap, with the plastic wrap touching the dough directly. When ready to bake, proceed with steps 5 through 7. When baking, you may need to add an extra minute or 2 to the bake time.
- Freezing: The dough can be frozen for up to 3 months. Thaw dough in the refrigerator. Once it's thawed, proceed with steps 5 through 7.
- Storage: Gingersnap cookies will keep well for about 7 days when stored in an airtight container at room temperature.
Disclaimer: Nutritional values (per cookie) are approximates only.
Nutrition
Serving: 1cookie | Calories: 150kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 145mg | Potassium: 71mg | Fiber: 1g | Sugar: 14g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg