Description
Crisp and chewy ginger cookies with a warm spice blend.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar, plus more for rolling
- 1 large egg
- 1/4 cup molasses
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a large bowl, cream together butter and 1 cup granulated sugar until light and fluffy.
- Beat in the egg, then stir in the molasses until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll dough into 1-inch balls. Roll each ball in granulated sugar to coat evenly.
- Place cookies 2 inches apart on the prepared baking sheets.
- Bake for 9-11 minutes, or until edges are set and centers are slightly soft.
- Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a chewier cookie, bake for less time.
- For a crispier cookie, bake for a minute or two longer.
- Store gingersnaps in an airtight container at room temperature for up to one week.
- Dough can be made ahead and refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg