Gingersnap Cookies
Crispy, chewy, and full of ginger spice, these classic Gingersnap Cookies are everything you love about old-fashioned Christmas cookies.
Servings: 22 cookies
Calories: 130kcal
Equipment
Ingredients
- 1/2 cup unsalted butter softened
- 2/3 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1/4 cup molasses
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour spoon and level
- 2 tsps ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F, then line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
- Beat in molasses, then egg, egg yolk, and vanilla, mixing until well combined.
- In a separate bowl, whisk flour, baking soda, salt, ginger, cinnamon, and cloves.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough will be soft but workable.
- Scoop or roll dough into balls (about 1 to 1.5 Tbsp each). Roll each ball in extra sugar to coat.
- Place dough balls about 2 inches apart on prepared sheets. Gently flatten them slightly with your palm.
- Bake for 10–12 minutes, until the edges are firm and set but the center still looks slightly soft. This will ensure crispy cookies on the edges but a chewy center.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. As they cool, the centers will firm up but remain chewy.
Notes
See the post for more information, photos and tips.
Nutrition
Serving: 1 | Calories: 130kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 110mg | Potassium: 85mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 152IU | Vitamin C: 0.01mg | Calcium: 20mg | Iron: 1mg