Description
These Easy Gingersnap Cookies are soft, chewy, and perfectly spiced with ginger, cinnamon, and nutmeg. Sweetened with molasses and coated in sugar for a delightful crunch, they bake up quickly and are perfect for holiday treats or everyday snacking. This classic recipe yields tender cookies with a rich flavor and a beautiful crackled top.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (250 grams)
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- ¼ cup molasses, unsulfured
- 1 large egg
For Coating
- ¼ cup granulated sugar
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line two large half-sheet baking pans with silicone baking mats or parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, and salt. Set this mixture aside while you prepare the wet ingredients.
- Cream butter and sugar: Using a hand or stand mixer, cream the softened butter and 1 cup of granulated sugar in a large mixing bowl until the mixture is light and fluffy, about 2 minutes. This step helps incorporate air for a tender cookie.
- Add molasses and egg: Beat in the egg and molasses until fully combined, resulting in a rich and dark batter.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet mixture and beat just until a firm dough forms. Avoid overmixing to keep the cookies tender.
- Shape and coat cookie dough balls: Pour the remaining ¼ cup sugar into a small bowl. Using a cookie scoop, portion 1-2 tablespoons of dough and roll each into a 1-inch ball. Roll each ball thoroughly in the sugar to coat.
- Arrange on baking sheets: Place the sugar-coated dough balls on the prepared baking sheets, spacing them 2-3 inches apart. Bake in batches if needed or freeze extra dough balls for later use.
- Bake the cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are set and tops are cracked and crinkled, indicating doneness.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure butter is softened for easier creaming and better texture.
- Do not overmix the dough once dry ingredients are added to maintain tender cookies.
- You can freeze dough balls before baking to enjoy fresh cookies later.
- Cookies will keep well stored in an airtight container for up to one week.
- For a stronger spice flavor, feel free to increase the ground ginger or cinnamon slightly.
