Gingersnap Cookies
Posted by Ivan Dunn
Granulated Sugar, Molasses, Salt, Baking Soda, Ground Cloves, Ginger, Unsalted Butter, Cinnamon, All-Purpose Flour
Includes 12 Stainless Steel Cookie Disks, Non-Slip Lever and Storage Case
Gingersnap Cookies Recipe
These classic gingersnap cookies are ideal for any occasion. They're sweet, spicy, and crunchy, with just enough chewiness.
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 1/4 tsp salt
- 1 teaspoon baking soda
- 1/4 tsp ground cloves
- 2 tsp ground ginger
- 1 lb
- 1/2 cup unsalted butter, room temp
- 1 teaspoon cinnamon (ground)
- 1 1/2 cups all-purpose flour
Time Needed
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Whisk together the flour, baking soda, salt, ginger, cinnamon and cloves in a medium mixing bowl.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the molasses and egg until well combined.
- Stir in the dry ingredients gradually until the dough comes together.
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper, 2 inches apart.
- Bake for 12-14 minutes, or until the cookies are set and the edges are lightly browned.
- Allow to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
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