Gingersnap Cookies with Molasses
Posted by Lori Weber
Granulated Sugar, All-Purpose Flour, Cinnamon, Granulated Sugar, Egg, Molasses, Salt, Ginger, Baking Soda, Unsalted Butter, Ground Cloves
Includes 12 Metal Cookie Cutters, Perfect for Making Homemade Cookies
Gingersnap Cookies with Molasses Recipe
Gingersnap Cookies with Molasses are a traditional treat that's ideal for holiday baking. The rich molasses flavour and spice blend make these cookies a delectably nostalgic treat.
Ingredients
- 1 tablespoon granulated sugar (for rolling)
- 2 cups all-purpose flour
- 1 teaspoon cinnamon (ground)
- 1/2 cup granulated sugar
- 1 egg
- 1/2 cup molasses
- 1/4 tsp salt
- 1 tsp ground ginger
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1/2 tsp ground cloves
Time Needed
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
Instructions
- Preheat the oven to 375°F (190°C).
- Cream the butter and 1/2 cup granulated sugar in a large mixing bowl until light and fluffy.
- Beat in the molasses and egg until well combined.
- Whisk together the flour, baking soda, cinnamon, ginger, cloves and salt in a separate bowl.
- Stir the dry ingredients into the wet ingredients until just combined.
- Form the dough into balls with a cookie scoop or a tablespoon and roll in the remaining 1/4 cup granulated sugar.
- Place the balls on a baking sheet lined with parchment paper, about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are firm and the centres are soft and puffy.
- Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
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