Description

These classic gingersnap cookies offer a nostalgic warmth with a perfect balance of spicy ginger, cinnamon, and rich molasses. Quick to prepare using a simple drop method, they feature a signature crinkled texture with a crisp edge and a soft, chewy center.

Ingredients

3/4 cup unsalted butter, softened
2 cups granulated sugar, plus extra for rolling
2 large eggs
1/2 cup molasses
4 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In the bowl of a stand mixer, cream the room temperature butter and 2 cups of granulated sugar on high speed for 2 to 3 minutes until light and fluffy.
Reduce the mixer speed to medium and add the eggs one at a time, then slowly pour in the molasses, scraping the bowl to ensure even mixing.
In a separate medium bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger, and salt.
With the mixer on low, gradually add the dry ingredients to the wet mixture, mixing only until the white streaks of flour disappear.
Use a medium cookie scoop to portion the dough, roll into walnut-sized balls between your palms, and coat thoroughly in a small bowl of extra granulated sugar.
Place the balls 2 inches apart on the prepared sheets and bake for 9 to 11 minutes until the edges are set and the tops are puffed.
Allow the cookies to rest on the sheet for 5 minutes to firm up before moving them to a wire rack to cool completely.

Notes

For the best results, ensure your baking soda is fresh to achieve those beautiful signature cracks. If you prefer an extra crispy ‘snap,’ leave the cookies in for the full 11 minutes, but for a chewier heart, pull them out as soon as the edges are set while the centers still look slightly soft.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American