Description
A recipe for crisp, spiced gingersnap cookies.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup molasses
- 1 large egg
- 1/4 cup granulated sugar for rolling
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a large bowl, beat the softened butter and 1/2 cup granulated sugar until creamy.
- Beat in the molasses and egg until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Place the remaining 1/4 cup of sugar in a shallow dish.
- Roll the dough into 1-inch balls. Roll each ball in the sugar to coat completely.
- Place the coated balls about 2 inches apart on the prepared baking sheets.
- Bake for 8 to 10 minutes. The edges should be set.
- Let the cookies cool on the baking sheets for 5 minutes before moving them to a wire rack to cool completely.
Notes
- For a chewier cookie, slightly underbake them.
- Store cookies in an airtight container at room temperature.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 8
- Sodium: 55
- Fat: 4
- Saturated Fat: 2.5
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 0.3
- Protein: 1
- Cholesterol: 15
Keywords: gingersnap cookies, ginger cookies, molasses cookies, spiced cookies, holiday cookies