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Gingersnap Cookies

Gingersnap Cookies
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Gingersnap Cookies are a classic treat bursting with a bold blend of fresh ginger, cinnamon, and molasses that creates a perfect balance of spicy warmth and crisp texture. These easy-to-make cookies deliver a satisfying crunch and rich flavor, ideal for cozy snacking, holiday celebrations, or gifting. With simple pantry ingredients and quick preparation, they’re an inviting comfort baked to golden perfection.

Ingredients

Scale

Spices and Leavening

  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • Pinch of salt

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1/2 cup brown sugar

Wet Ingredients

  • 1/2 cup unsalted butter, softened (or coconut oil for vegan version)
  • 1/4 cup molasses
  • 1 large egg (or flax egg for vegan version)
  • 1 teaspoon vanilla extract

Coating

  • 1/4 cup granulated sugar for rolling

Instructions

  1. Prepare Your Ingredients: Gather and measure all ingredients accurately. Soften the butter to room temperature to ensure smooth creaming with the sugars, and preheat your oven to 350°F (175°C).
  2. Cream Butter and Sugars: Using a mixer, beat softened butter with brown sugar until fluffy. This creates a light texture that helps the cookies spread evenly during baking.
  3. Add Egg and Molasses: Mix in the egg and molasses thoroughly, combining wet ingredients to a silky consistency that balances moisture and flavor.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, ground ginger, cinnamon, baking soda, and a pinch of salt for even distribution of spices and leavening.
  5. Combine Wet and Dry: Gradually add the dry mixture into the wet ingredients, stirring gently until a uniform dough forms, sticky but workable.
  6. Shape and Coat Cookies: Roll the dough into small balls, then coat each with granulated sugar to get that signature sparkle and crunch on top.
  7. Bake: Place the sugar-coated dough balls onto a lined baking sheet, spaced apart, and bake for 10-12 minutes until tops are cracked and edges are crisp.
  8. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely and crisp up.

Notes

  • Chill your dough for 30 minutes to prevent excessive spreading during baking.
  • Remove cookies as soon as the edges firm up to maintain a perfect crunchy texture without dryness.
  • Use freshly ground spices for amplified flavor.
  • Roll cookies evenly to ensure consistent baking and appearance.
  • Try coarse sugar or a sugar-cinnamon mix for a unique exterior crunch.

Nutrition

Keywords: gingersnap cookies, spicy cookies, ginger cookies, molasses cookies, holiday cookies, gluten-free cookies, vegan cookies

Find it online: https://ninagourmet.com/gingersnap-cookies/