Gingersnaps
These old fashioned gingersnaps have all the flavors and snappiness of their store-bought counterparts! They have the perfect balance of ginger and molasses and a good amount of crunch!
Servings: 48 Cookies
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon kosher salt
- ¾ cup butter — only slightly softened
- 1 cup granulated sugar
- 1 large egg
- ¼ cup unsulphered molasses
Instructions
- Preheat the oven to 350°F conventional or 325°F convection.
- Sift together the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Whisk to evenly distribute, then sift a second time into a clean bowl.
- Beat the butter in a large mixing bowl with a hand mixer on high until creamy. Gradually add the sugar, then add the egg and molasses and beat well.
- Sift one-third of the flour mixture into the butter mixture and stir to combine with a wooden spoon. Repeat twice more with the remaining flour in two additions.
- Whisk together 1 cup sugar and ½ teaspoon cinnamon in a small bowl. Pinch off small portions of dough and roll each into a ball approximately the size of a marble.
- Roll each ball in cinnamon sugar and place 2 inches apart on a lined- baking sheet. Bake for 10 minutes until the tops are cracked and browned. For crispy outsides with soft centers, pull them at 8 minutes.
Video
Notes
Yield: 48 marble-sized cookies, approximately 1 inch in diameter after baking.
Doneness Cue: The tops should be visibly cracked and deep golden brown. Pale tops mean they need another minute; overbaked cookies will be very dark around the edges.
Storage: Store in an airtight container at room temperature for up to two weeks. Keep them away from humidity, which is the main thing that will soften the snap over time.
Doneness Cue: The tops should be visibly cracked and deep golden brown. Pale tops mean they need another minute; overbaked cookies will be very dark around the edges.
Storage: Store in an airtight container at room temperature for up to two weeks. Keep them away from humidity, which is the main thing that will soften the snap over time.
Nutrition
Calories: 84kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 95mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 95IU | Vitamin C: 0.01mg | Calcium: 8mg | Iron: 0.4mg