Description
This classic gingersnap cookie recipe yields perfectly chewy and crispy cookies bursting with warm spices like ginger, cinnamon, and cloves. Coated in cinnamon sugar and baked to golden perfection, these cookies offer a delightful balance of sweetness and spice that’s perfect for holiday baking or any cozy occasion.
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 baking sheets: 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 all-purpose flour, baking soda, ground ginger, cinnamon, salt, and cloves. Whisk to combine evenly and set aside.
- Cream butter and sugars: In a large mixing bowl or the bowl of a 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. This helps incorporate air for a tender cookie.
- Add egg and vanilla: Add the large egg and vanilla extract to the butter mixture. Scrape down the sides of the bowl, then mix again until everything is fully incorporated and smooth.
- Incorporate dry ingredients: With the mixer on low speed, gradually add the sifted flour mixture. Mix just until the dough comes together, avoiding overmixing to keep cookies tender. Use a spatula to fold in any remaining flour if needed.
- Prepare sugar coating: In a small bowl, combine the granulated or sanding sugar with the optional ground cinnamon, stirring well to mix.
- Shape and coat dough balls: Using a small spring-loaded cookie scoop or a tablespoon, portion out approximately 1½ tablespoon-sized dough balls (~28g each). Roll each ball smoothly between your palms, then coat thoroughly in the cinnamon sugar mixture.
- Arrange on baking sheets: Place the coated dough balls about two inches apart on the prepared parchment-lined baking sheets to allow space for spreading during baking.
- Bake the cookies: 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 for the ideal chewy texture.
- Cool the cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they firm up without becoming hard.
Notes
- Room temperature egg helps achieve a smooth, emulsified dough.
- Do not overbake; the cookies should remain soft in the center for the best texture.
- Using sanding sugar for coating gives an extra crunch and sparkle to the cookies.
- Store cookies in an airtight container at room temperature for up to one week.
- For a spicier version, increase ground ginger to 2½ teaspoons.
