Description
This classic Gingersnap Cookie recipe delivers a perfect balance of warm spices and molasses sweetness, resulting in chewy yet crisp cookies that are ideal for holiday treats or year-round snacking. Featuring ginger, cinnamon, cloves, and optional nutmeg, these cookies offer a delightful spiced flavor and crackled tops that are as visually appealing as they are delicious.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg (optional)
- 1/4 teaspoon salt
- 2 teaspoons baking soda
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar, plus extra for rolling
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare baking sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, optional nutmeg, salt, and baking soda to evenly distribute the spices and leavening agents.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar for 2–3 minutes until the mixture becomes light and fluffy, helping to create a tender cookie texture.
- Add wet ingredients: Beat in the large egg, molasses, and vanilla extract until fully combined, forming a smooth and rich base for the cookie dough.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring until a soft dough forms that holds together well.
- Form dough balls and coat: Using rounded tablespoons, scoop the dough and roll into balls. Then roll each ball in additional granulated sugar for a crunchy exterior and sweet sparkle.
- Arrange on baking sheets: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake cookies: Bake in the preheated oven for 9–11 minutes for chewy cookies, or 12–13 minutes for crispier cookies. Look for set edges and crackled tops as a sign of doneness.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely, preventing breakage.
Notes
- For extra spice, add a pinch of black pepper to the dough or substitute half the granulated sugar with brown sugar for richer flavor.
- Store cookies in an airtight container for up to a week to keep them fresh and chewy.
- These cookies freeze beautifully, making them perfect for advance preparation and later enjoyment.
