Gingersnap Cookies
These gingersnap cookies offer a perfect blend of spices and textures with soft, chewy centers and slightly crisp edges, making them an irresistible treat.
Ingredients
Dry Ingredients
- 2.25 cups All-Purpose Flour
- 2 teaspoons Baking Soda
- 1 tablespoon Ground Ginger
- 1 teaspoon Ground Cinnamon
- 0.5 teaspoon Ground Cloves
- 0.25 teaspoon Salt
Wet Ingredients
- 0.75 cup Unsalted Butter (softened)
- 1 cup Brown Sugar (packed)
- 1 large Egg
- 0.25 cup Molasses
For Rolling
- to taste Granulated Sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined.
- In a separate large mixing bowl, cream together the softened unsalted butter and packed brown sugar until light and fluffy.
- Add the large egg and molasses to the butter-sugar mixture, beating until well blended.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Roll tablespoons of the dough into balls and coat each ball in granulated sugar.
Baking
- Line baking sheets with parchment paper and space the cookie balls about 2 inches apart.
- Bake in the preheated oven for approximately 10 to 12 minutes, or until the tops crack and the edges are set.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
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Notes
For best results, use fresh spices and avoid overbaking the cookies. Store in an airtight container at room temperature for up to a week or freeze for longer storage.