Description
Delight in these classic Gingersnap Cookies with a perfect balance of warm spices, molasses sweetness, and a satisfying crisp exterior combined with a soft, chewy center. This easy-to-make recipe yields 30 delicious cookies, ideal for cozy gatherings or a comforting treat any time of year.
Ingredients
Scale
Dry Ingredients
- 2½ cups all-purpose flour (300g)
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ½ teaspoon ground cloves
Wet Ingredients
- ¾ cup unsalted butter, softened (170g)
- ¾ cup packed light brown sugar (165g)
- ¼ cup unsulphured molasses (90g)
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
Coating
- ¼ cup granulated or sanding sugar (50g)
- ½ teaspoon ground cinnamon (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking soda, ground ginger, cinnamon, salt, and ground cloves. Whisk these ingredients thoroughly and set aside.
- Cream Butter and Sugars: In a large bowl or stand mixer fitted with a paddle attachment, beat the softened unsalted butter, light brown sugar, and molasses on medium speed until the mixture is light and fluffy, about 3 minutes.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture. Scrape down the sides of the bowl and mix again until ingredients are fully combined.
- Incorporate Dry Ingredients: With the mixer on low speed, gradually add the sifted dry ingredients and mix until just combined. Scrape down the bowl once more and fold in any remaining flour with a spatula to avoid overmixing.
- Prepare Sugar Coating: Pour the granulated or sanding sugar into a small bowl and stir in the optional cinnamon for extra spice.
- Shape and Coat Dough Balls: Use a small spring-loaded cookie scoop or tablespoon to portion 1½ tablespoon-size balls (about 28g each). Roll each dough ball into a smooth sphere between your palms, then coat all sides in the prepared sugar mixture.
- Arrange on Baking Sheet: Place the coated dough balls about two inches apart on the parchment-lined baking sheets to allow room for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and firm but the centers remain soft and slightly cracked.
- Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and maintain the perfect texture.
Notes
- For a spicier kick, increase the ginger and cloves slightly.
- Ensure the butter is softened but not melted for best creaming results.
- Using a spring-loaded cookie scoop helps maintain uniform cookie sizes for even baking.
- If you prefer crisper cookies, bake for an additional 1-2 minutes but watch carefully to avoid burning.
- Store cookies in an airtight container at room temperature for up to one week.
