Gingersnaps are classic spiced cookies, known for their delightful crunch and warm, spicy flavor. Made with a blend of ginger, cinnamon, cloves, and molasses, these cookies offer a perfect balance of sweetness and spice. Their crisp texture makes them ideal for dunking in coffee or tea, and they are a wonderful addition to any holiday cookie platter. Whether you enjoy them plain or with a light dusting of sugar, gingersnaps are sure to bring a cozy, nostalgic feeling to your kitchen.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg
- ¼ cup molasses
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt.
- Cream Butter and Sugar: In a large bowl, cream the butter and 1 cup of granulated sugar together until light and fluffy, about 3-4 minutes. Beat in the egg and molasses until well combined.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
- Shape the Dough: Roll the dough into 1-inch balls. Roll each ball in the extra sugar to coat.
- Bake: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, until the cookies are set and have developed cracks on the surface.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your crispy, spicy gingersnaps with a hot cup of tea or coffee!
