Description
These classic gingersnap cookies are perfectly soft with a slightly crisp exterior, bursting with warm spices like ginger, cinnamon, and nutmeg. Coated in sugar and baked to perfection, they’re ideal for enjoying with a cup of tea or using as a flavorful base for desserts like cheesecakes and truffles.
Ingredients
Scale
Cookie Dough
- 1 cup butter, softened
- 1 cup granulated sugar
- ¼ cup molasses, unsulfured
- 1 large egg
- 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
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 silicone baking mats or parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, and salt. Set this mixture aside while you prepare the wet ingredients.
- Cream butter and sugar: Using a hand or stand mixer, cream the softened butter and granulated sugar in a large mixing bowl until the mixture is light and fluffy, about 2 minutes. This step helps incorporate air for a tender cookie.
- Add molasses and egg: Beat in the egg and molasses until fully combined, resulting in a rich and dark batter.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet mixture and beat just until a firm dough forms. Avoid overmixing to keep the cookies tender.
- Shape and coat cookie dough balls: Pour the remaining ¼ cup sugar into a small bowl. Using a cookie scoop, portion 1-2 tablespoons of dough and roll each into a 1-inch ball. Roll each ball thoroughly in the sugar to coat.
- Arrange on baking sheets: Place the sugar-coated dough balls on the prepared baking sheets, spacing them 2-3 inches apart. Bake in batches if needed or freeze extra dough balls for later use.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are set and tops are cracked and crinkled, indicating doneness.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Using leftover gingersnaps: Crushed gingersnaps make a fantastic cheesecake crust and can substitute graham crackers in many recipes. They also work well when crushed to make Gingerbread Truffles.
- Storage: Store gingersnaps in an airtight container at room temperature for up to 1 week to maintain freshness.
- Freezing: Freeze baked gingersnap cookies in an airtight container for up to 3 months. For dough, freeze rolled uncoated cookie balls on a baking sheet until solid (about 1 hour), then transfer to a freezer bag or container and freeze for up to 2 months. When ready to bake, thaw in the refrigerator, bring to room temperature, roll in sugar, and bake as usual.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 110mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
