Description
Deliciously spiced, chewy gingersnap cookies coated in sugar, perfect for holiday baking or anytime you crave a warm, flavorful treat with hints of ginger, cinnamon, and molasses.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (250 grams)
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- ¼ cup molasses, unsulfured
- 1 large egg
Sugar Coating
- ¼ cup granulated sugar
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line two large half-sheet baking pans with a silicone baking mat or parchment paper to prevent sticking and allow easy cleanup.
- Mix dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt until evenly combined. Set this mixture aside for later.
- Cream butter and sugar: Using a hand mixer or stand mixer, cream the softened butter and 1 cup granulated sugar together in a large mixing bowl until light and fluffy, about 2 minutes. This helps create a tender cookie texture.
- Add molasses and egg: Beat in the molasses and the large egg until fully incorporated, adding moisture and rich flavor to the dough.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients and beat just until a firm dough forms. Be careful not to overmix to maintain tenderness.
- Shape and coat cookies: Pour the remaining ¼ cup granulated sugar into a small bowl. Using a cookie scoop, portion out 1-2 tablespoons of dough and roll into 1-inch balls. Roll each ball thoroughly in the sugar to coat, then place them onto the prepared baking trays, spaced about 2-3 inches apart.
- Bake the cookies: Bake the gingersnap balls in the preheated oven for 12-15 minutes, or until the edges are set and the tops have cracked and crinkled, indicating a perfect snap inside.
- Cool the cookies: Remove the baking trays from the oven and let the cookies cool on the sheets for 5 minutes to set further. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- How to use leftover gingersnaps: Use crushed gingersnap cookies as a flavorful alternative to graham cracker crust in recipes like cheesecakes. They add a wonderful spice twist to desserts such as Cranberry Sauce Swirl Cheesecake or Gingerbread Truffles.
- How to store: Keep gingersnap cookies fresh by storing them in an airtight container at room temperature for up to 1 week.
- How to freeze: Freeze baked gingersnap cookies in an airtight container for up to 3 months to enjoy later.
- How to freeze cookie dough: Freeze uncoated rolled cookie balls on a baking sheet for about 1 hour until solid. Then transfer to a freezer bag or airtight container. When ready to bake, thaw overnight in the refrigerator, bring to room temperature, roll in sugar, and bake as directed.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.7 g
- Protein: 1.2 g
- Cholesterol: 25 mg
