Get the Recipe: Crispy Gingersnap Cookies
These gingersnap cookies are ready to enjoy in just 30 minutes! They’re quick, easy, and stay fresh for up to two weeks.
Ingredients
- 2 ¼ cups (286 g) all purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 14 Tablespoons (198 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- ⅓ cup (66 g) packed brown sugar, (light or dark)
- 1 large egg, room temperature
- ¼ cup (85 g) unsulphured molasses
- Turbinado / demerara / raw sugar for rolling
Instructions
- Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.
- In the bowl of a stand mixer, beat butter, sugar and brown sugar until light and fluffy, about 3 minutes. Add the egg and molasses. Mix until combined. Scrape down the sides and bottom of the bowl as necessary.
- Add flour mixture and mix just until combined. Do not overmix.
- Use a medium cookie scoop to scoop 1 ½ tablespoons of dough. Roll into a ball and gently roll ball in turbinado sugar. Place on prepared baking sheet about 2 inches apart (the dough will spread).
- Bake cookies at 350℉ for 15 minutes or until crackly on top and set at the edges. If the cookies are puffy, they will flatten as they cool. Cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container or tin at room temperature for up to 2 weeks.
Freeze dough for up to 3 months. Wrap in plastic wrap and store in the freezer. Defrosting in the refrigerator before bringing to room temperature, scooping and baking.
Serving: 1cookie, Calories: 159kcal, Carbohydrates: 23g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 24mg, Sodium: 123mg, Potassium: 75mg, Fiber: 0.4g, Sugar: 14g, Vitamin A: 215IU, Vitamin C: 0.005mg, Calcium: 16mg, Iron: 1mg