Description
Deliciously spiced Gingersnap cookies that are slightly under-baked for the perfect texture.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup dark brown sugar (or light brown sugar)
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3–1/2 cups flour
- 1/2 cup sugar coating (optional)
Instructions
- Stir 1/4 cup granulated sugar and 1/4 cup coarse sugar crystals together in a small bowl. Alternatively, just add 1/2 cup granulated sugar to a bowl. Set aside.
- Melt butter in a microwave-safe bowl. Let butter stand at room temperature for 5 minutes to cool back down. If the butter is hot, it will melt the sugars and cause greasy cookies. Use a spatula to scrape every bit of butter into a large bowl. Add in both sugars and stir with a wooden spoon until smooth and incorporated. Add in both eggs and vanilla extract. Stir until just combined and smooth. Add molasses and stir until combined.
- Add in baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg on top of the wet ingredients; mix to combine. Add the flour on top. Mix until just combined, taking care not to overmix the dough. Cover the dough tightly and chill for 30 minutes.
- Roll tall cylindrical balls of dough. Each ball should be a full 2 tablespoons of dough (40 grams if you have a food scale). Roll the dough balls generously in the sugar mixture. Cover and refrigerate the dough balls for an additional 45 minutes.
- Preheat oven to 325°F. Line a sheet pan with parchment paper or a silicone baking mat. Place 6–8 dough balls far apart on the sheet pan and bake for 9–14 minutes. Watch carefully; be sure not to overbake. Slightly under-baked Gingersnap Cookies are the best! Remove from oven and if needed, press the edges of the cookie inward with the back of a metal spatula. Let cookies stand on the cookie sheet for 4–5 minutes before removing them to a cooling rack.
Notes
- Note 1: The amount of flour might vary based on humidity and other factors, adjust as necessary.
- Note 2: Sugar coating is optional; can be adjusted based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg