Ginger Snaps
56 2½ inch cookies
Classic gingersnaps cookies are irresistible with their sparkling sugary exterior, crispy edges, and slightly chewy centers.
Equipment
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cloves
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 1 cup granulated sugar
- ¾ cup unsalted butter softened, or shortening
- ¼ cup molasses
- 1 large egg at room temperature
- Coarse decorating sugars or granulated sugar or cinnamon sugar
Instructions
- Preheat the oven to 350°F/180°C, and line 2 cookie sheets with parchment paper or Silpat silicone mats.
- In a large mixing bowl, combine the flour with baking soda, salt, cloves, ginger, and cinnamon. Set aside.
- In the mixing bowl of a stand mixer, add butter, margarine, sugar, eggs, and molasses, and mix until smooth and creamy.
- Add the dry ingredients to the wet ingredients, and mix until a smooth dough has formed.
- Using a small cookie scoop, scoop the dough and roll into balls then roll in sugar. Place on the prepared cookie sheets, and bake for 12-15 minutes or until the edges start to brown.
- Remove from the oven, allow to cool on the cookie sheet for 5 minutes then transfer to a wire rack to cool completely.
Notes
- This recipe made me 56 x 2½ inch cookies. I used a small (1 tbsp size) OXO cookie scoop, and each was 15-17 grams before rolling in sugar and baking.
- Be Sure to Measure Your Ingredients Correctly: The wrong ratio of flour to butter in this recipe could make all of your cookies spread all over the tray.
- Crispy Cookies: If you like very crispy gingersnaps, you can gently roll out the dough and make cut outs. They won't hold their shape like sugar cookies, but they will still be delicious!
- Rolling: Feel free to roll these cookies in granulated sugar, cinnamon sugar instead, or white sparking sugar (decorating sugar that looks like sprinkles).
- Overbaking: Remember that all ovens are different, so you have to watch your cookies to make sure not to overbake them. Overbaked cookies are tough, dry, and crumbly, and you want to avoid that.
- Freezing: You can freeze unbaked cookie dough balls, and baked cookies too. If you’re freezing the cookie dough, make sure to scoop out into cookie balls before freezing and then bake from frozen. You may need to add a minute or 2 to the baking time.
Nutrition
Serving: 1cookie | Calories: 90kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 81mg | Potassium: 46mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 126IU | Vitamin C: 0.001mg | Calcium: 8mg | Iron: 0.5mg