Ingredients
Scale
Here’s what you’ll need to make these delicious crispy gingersnaps:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- ¼ cup molasses (preferably dark molasses for richer flavor)
- 1 tablespoon water (optional, for a softer dough)
- ¼ cup granulated sugar (for rolling the cookies)
Ingredient Highlights
- Flour: All-purpose flour forms the base of the dough and gives the cookies structure. You can experiment with whole wheat flour for a slightly heartier texture.
- Spices: Ground ginger, cinnamon, and cloves are the signature spices that give gingersnaps their distinct flavor. Together, they create a warm and aromatic scent that fills your kitchen as the cookies bake.
- Molasses: Molasses adds a deep sweetness and a bit of bitterness, giving gingersnaps their signature color and rich flavor. Dark molasses offers a stronger flavor, but light molasses can be used for a milder taste.
- Brown Sugar: Brown sugar provides moisture to the dough and contributes to the cookies’ chewy centers, as well as a subtle caramel flavor.
- Butter: Butter is essential for creating a tender, melt-in-your-mouth texture in the cookies.
Instructions
Prepare the Dough:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until well combined. Set this bowl aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar using an electric mixer or stand mixer on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.
- Add Egg and Molasses: Beat in the egg until fully incorporated. Then, add the molasses and mix until the dough is smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing slowly until a dough forms. If the dough seems too stiff or crumbly, add a tablespoon of water to bring it together.
Roll the Dough:
- Shape the Dough: Roll the dough into 1-inch balls using your hands. Once you have rolled the dough into balls, roll each ball in granulated sugar, coating them evenly.
- Arrange on Baking Sheets: Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
Bake the Cookies:
- Bake: Bake the gingersnaps in the preheated oven for 10-12 minutes, or until the edges are golden brown, and the centers are slightly firm. Be careful not to overbake, as this will result in less crispiness.
- Cool: Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
Enjoy:
- Serve: Once the gingersnaps have cooled completely, they are ready to be enjoyed! Serve them with a cup of tea or coffee, or store them in an airtight container for later.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
Nutrition
- Serving Size: 24 cookies2
- Calories: 90-100
- Fat: 3g
- Carbohydrates: 15g
- Protein: 1g