Description

These timeless Gingersnap Cookies combine the deep warmth of dark molasses with the sharp bite of ginger for a perfectly balanced holiday treat. With their iconic crinkled tops and a satisfyingly crisp edge, they offer a nostalgic taste of home-baked comfort in every bite.

Ingredients

2 cups all-purpose flour, sifted
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup butter, softened
1 cup white sugar
1 large egg
1/4 cup dark molasses
1/3 cup cinnamon sugar (for coating)

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Instructions

Preheat your oven to 350 degrees F (175 degrees C) and prepare a small bowl with cinnamon sugar for rolling.
In a large bowl, sift together the flour, ground ginger, baking soda, cinnamon, and salt; sift the mixture a second time for a light texture.
In a separate bowl, cream the softened butter and white sugar with an electric mixer until light and pale.
Beat the egg and dark molasses into the creamed butter until the mixture is light and fluffy.
Gradually add the dry flour mixture to the wet ingredients in three batches, stirring until just combined into a soft dough.
Roll the dough into 1-inch balls and coat each one thoroughly in the cinnamon sugar mixture.
Place the balls 2 inches apart on an ungreased baking sheet to allow for spreading.
Bake for approximately 10 minutes until the tops are cracked, then cool completely on a wire rack to allow the edges to firm up.

Notes

To ensure your cookies have the perfect snap, avoid overbaking them; they should look slightly soft when they come out of the oven as they will firm up while cooling. Using high-quality dark molasses rather than light or blackstrap will provide the most authentic, rich flavor profile without being overly bitter.

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