Description
Deliciously spicy and chewy Gingersnap Cookies, perfect for any occasion.
Ingredients
Scale
- 16 tablespoons unsalted butter
- 1 cup dark brown sugar (or light brown sugar)
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3–1/2 cups flour (see note 1)
- 1/2 cup sugar coating (optional, see note 2)
Instructions
- Stir 1/4 cup granulated sugar and 1/4 cup coarse sugar crystals together in a small bowl. Alternatively, just add 1/2 cup granulated sugar to a bowl. Set aside.
- Melt butter in a microwave-safe bowl. Let butter stand at room temperature for 5 minutes to cool back down. If the butter is hot, it will melt the sugars and cause greasy cookies. Use a spatula to scrape every bit of butter into a large bowl. Add in both sugars and stir with a wooden spoon until smooth and incorporated. Add in both eggs and vanilla extract. Stir until just combined and smooth. Add molasses and stir until combined.
- Add in baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg on top of the wet ingredients; mix to combine. Add the flour (see note 1) on top. Mix until just combined, taking care not to overmix the dough. Cover the dough tightly and chill for 30 minutes.
- Roll tall cylindrical balls of dough. Each ball should be a full 2 tablespoons of dough (40 grams if you have a food scale). Roll the dough balls generously in the sugar mixture. Cover and refrigerate the dough balls for an additional 45 minutes.
- Preheat oven to 325°F. Line a sheet pan with parchment paper or a silicone baking mat. Place 6–8 dough balls far apart on sheet pan and bake for 9–14 minutes. Watch carefully; be sure not to overbake. Remove from oven and if needed, press the edges of the cookie inward with the back of a metal spatula. Let cookies stand on the cookie sheet for 4–5 minutes before removing them to a cooling rack.
Notes
- Note 1: Use all-purpose flour for best results.
- Note 2: Sugar coating gives an extra crunch and sweetness.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 40mg