Gingersnap Cookies
Warm, spicy, and nostalgic, these Gingersnap Cookies are perfect for holiday gatherings or cozy family nights.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour You can also use whole wheat flour for a heartier texture.
- 2 teaspoons ground ginger Ginger gives these cookies their signature spice.
- 1 teaspoon ground cinnamon Adds sweetness and warmth.
- 1/2 teaspoon ground cloves Adds depth to the flavor.
- 1/4 teaspoon ground black pepper What makes these cookies uniquely delicious.
- 1/2 teaspoon baking soda Helps the cookies rise.
- 1/2 teaspoon salt Balances the sweetness.
Wet Ingredients
- 3/4 cup unsalted butter, softened Ensure it’s really soft for easy mixing.
- 1 cup granulated sugar Provides sweetness and helps achieve crispy edges.
- 1/4 cup brown sugar, packed Adds chewiness and a hint of molasses flavor.
- 1 large egg Acts as a binder in the dough.
- 1/4 cup molasses Adds deep, rich flavor.
- Cinnamon sugar for rolling Adds an extra layer of flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, black pepper, baking soda, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and molasses until combined.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined.
- Roll the dough into 1-inch balls.
- Roll each ball in cinnamon sugar.
- Place the cookie balls on a baking sheet lined with parchment paper.
Baking
- Bake for 10-12 minutes, or until the edges are firm but the centers are still soft.
- Let the cookies cool on a rack before serving.
Notes
Use room temperature butter for best results. Don't skip the cinnamon sugar coating for added flavor. Experiment with spices if desired.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gSodium: 80mgSugar: 7g
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