Description
Experience the nostalgic warmth of traditional baking with these perfectly spiced gingersnap cookies. This heritage recipe creates sixty crisp, molasses-rich cookies featuring a beautiful crackled finish and a sweet cinnamon-sugar coating.
Ingredients
- Sifted all-purpose flour
- Ground ginger
- Baking soda
- Ground cinnamon
- Salt
- Butter or Shortening
- White sugar
- Large egg
- Dark molasses
- Cinnamon sugar
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and set aside a small bowl of cinnamon sugar for the final coating.
- Sift the all-purpose flour, ground ginger, baking soda, cinnamon, and salt together into a bowl, then sift the entire dry mixture a second time.
- Beat the butter in a large separate bowl until creamy, then gradually add the white sugar and mix until well combined.
- Incorporate the large egg and dark molasses into the butter mixture, beating until the batter is light and fluffy.
- Stir in one-third of the dry sifted ingredients, then sift in the rest and mix until a soft dough forms.
- Pinch off pieces of dough and roll them into 1-inch balls between your palms.
- Coat each ball evenly in the cinnamon sugar and place them 2 inches apart on ungreased baking sheets.
- Bake for 10 minutes, rotating the sheets halfway through, until tops are rounded and cracked; let cool on a wire rack to firm up.
Notes
For a more consistent bake, ensure your butter is at room temperature before you begin creaming it with the sugar. If you prefer a more intense spice flavor, you can slightly increase the ratio of cinnamon to sugar used for the outer coating.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American