These classic gingersnap cookies are crispy on the outside and chewy on the inside, perfect for a cozy treat. Enjoy the warm flavors of ginger, cinnamon, and molasses in every bite.
Preparation time
20min
Cooking time
12min
Ingredients
24 Servings
- 270 g all-purpose flour
- 2 tsp baking soda
- 1 egg
- 50 g extra sugar
- 200 g granulated sugar
- 1 tsp ground cinnamon
- 0.5 tsp ground cloves
- 1 tsp ground ginger
- 60 ml molasses
- 0.5 tsp salt
- 170 g unsalted butter
Directions
Step 1
Preheat oven to 180°C (350°F). Line baking sheets with parchment paper.
Step 2
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
Step 3
In a large bowl, beat the butter and sugar together until light and fluffy.
Step 4
Add the egg and molasses to the butter mixture and beat until well combined.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6
Roll dough into 1-inch balls and roll each ball in the extra sugar to coat.
Step 7
Place the sugar-coated dough balls on the prepared baking sheets, about 2 inches apart.
Step 8
Bake for 10-12 minutes, until the edges are set and the tops are cracked.
Step 9
Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.