Description
These crispy gingersnaps are perfectly spiced and feature a crackled top with a delightful crisp texture. Made with a blend of warm ginger, cinnamon, and cloves, and sweetened with molasses and sugar, they are a classic treat ideal for holiday baking or anytime you crave a flavorful, crunchy cookie.
Ingredients
Scale
Main Ingredients
- 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (50 grams) lightly packed light brown sugar
- 1/3 cup (113 grams) unsulphured molasses (NOT blackstrap)
- 1 large egg
- 1/2 teaspoon fine sea salt
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 1/4 cups (286 grams) all-purpose flour, measured correctly
- 1/2 cup (100 grams) granulated sugar (for rolling)
Instructions
- Preheat and prepare baking sheets. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and facilitate easy cookie removal.
- Make the dough. In a large bowl, use an electric mixer with the paddle attachment to beat the unsalted butter, 3/4 cup granulated sugar, and light brown sugar until the mixture becomes light and fluffy, approximately 2 minutes. Add the molasses and egg, mixing until fully combined. Incorporate the salt, baking soda, ground ginger, cinnamon, cloves, and all-purpose flour, beating until a uniform dough forms.
- Shape and sugar the dough balls. Pour the remaining 1/2 cup granulated sugar into a shallow dish. Scoop the dough into 1 1/2-tablespoon-sized balls and roll each ball in the sugar until thoroughly coated. Place the sugared dough balls onto the prepared baking sheets, leaving ample space between them to allow for spreading during baking.
- Bake the cookies. Bake in the preheated oven for 15 minutes or until the cookies have spread and their surfaces exhibit characteristic crackling. The edges should be crisp while the centers remain slightly firm.
- Cool the cookies. Let the cookies cool on the baking sheets for 5 minutes to set, then transfer them to wire racks to cool completely. Store the cooled gingersnaps in an airtight container at room temperature for up to 7 days to maintain crispness.
Notes
- Do not use blackstrap molasses as it imparts a bitter flavor; opt for mild or original unsulphured molasses, such as Brer Rabbit or Grandma’s brand.
- Ensure baking soda is fresh and active to achieve proper cookie spread and texture; test if uncertain.
- Use fresh spices that are aromatic for the best flavor; discard any spices that have lost potency.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 9g
- Sodium: 120mg
- Fat: 4.5g
- Saturated Fat: 2.7g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
