Gingersnap Cookies
Crispy on the outside, warm and chewy on the inside, these Gingersnap Cookies are everything you want in a holiday dessert! They are the perfect way to finish off any holiday meal and leave everyone feeling merry and bright.
Servings: 36 Cookies
Ingredients
- ¾ cup butter room temperature
- 1 ½ cup granulated sugar divided
- 1 large egg room temperature
- ¼ cup molasses
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Instructions
- In a large bowl, cream together the butter and 1 cup of sugar until light and fluffy, about 4-6 minutes. Add in the egg and molasses and mix until combined.
- In a medium bowl, whisk together the flour, baking soda, baking powder, spices and salt. Slowly add the dry ingredients to the creamed wet ingredients until combined.
- Cover the bowl and chill for 2 hour. When the hour is almost over, preheat the oven to 350℉ and line two baking sheets with parchment paper. Set aside.
- Using a medium cookie scoop, scoop the dough and roll into even balls. Roll the balls of dough in the remaining ½ cup of sugar.
- Place the dough balls on the prepared table baking sheets, leaving 2 inches of space between each cookie. Bake for 15-17 minutes, until lightly browned and the top has that distinct cracked texture of a gingersnap.
- Let cookies cool for about 2 minutes on the baking sheet before transferring to a cooling rack to finish cooling.
Nutrition
Calories: 103kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 111mg | Potassium: 53mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 125IU | Vitamin C: 0.002mg | Calcium: 11mg | Iron: 1mg