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Gingersnap Cookies

Gingersnap Cookies
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Discover the perfect blend of warm spices and sweetness with our Gingersnap Cookies recipe. These cookies feature a chewy center with crisp edges, infused with ginger, cinnamon, cloves, and molasses for a comforting, crave-worthy treat. Ideal for holidays, gifting, or any sweet craving, this recipe yields flavorful cookies with delightful texture, easy to make and customize.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups all-purpose flour (or gluten-free baking blend for gluten-free version)
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves (optional)
  • 1/4 teaspoon salt

Wet Ingredients

  • 3/4 cup unsalted butter, softened (or coconut oil for vegan option)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg (or flax egg for vegan option)
  • 1/4 cup molasses

Finishing

  • Extra granulated sugar, for rolling dough balls

Instructions

  1. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt until evenly combined to ensure even spice distribution in every cookie.
  2. Cream the Butter and Sugars: In a large bowl, use a mixer to beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, contributing to a tender and chewy texture.
  3. Add Egg and Molasses: Mix in the egg and molasses until fully incorporated, adding richness and the signature deep molasses flavor to the dough.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overworking the dough, which could result in tough cookies.
  5. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to control spreading during baking and enhance flavor intensity.
  6. Shape and Roll in Sugar: Preheat oven to 350°F (175°C). Scoop tablespoon-sized dough balls and roll each generously in granulated sugar to create the signature crackled crust.
  7. Bake: Place sugar-coated dough balls evenly spaced on a parchment-lined baking sheet. Bake for 10 to 12 minutes until tops are cracked and edges are just set.
  8. Cool and Enjoy: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely for best texture and flavor.

Notes

  • Butter at Room Temperature: Ensures smooth creaming which improves cookie texture.
  • Don’t Overmix: Stir until just combined to keep cookies tender and chewy.
  • Use Fresh Spices: Fresh ginger and cinnamon boost flavor potency.
  • Chill the Dough: Prevents excessive spreading and intensifies flavors.
  • Roll Thoroughly in Sugar: Creates iconic crackled and crispy exterior.

Nutrition

Keywords: Gingersnap Cookies, chewy cookies, ginger spice cookies, holiday cookies, easy cookie recipe, gluten-free cookies, molasses cookies

Find it online: https://lillysplate.com/gingersnap-cookies/