Description
Deliciously spiced gingersnap cookies that are crunchy on the outside and chewy on the inside.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- ¼ cup molasses
- ½ cup additional granulated sugar for rolling
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together flour, ginger, cinnamon, baking soda, and salt.
- In another bowl, cream together the butter and sugar until light and fluffy.
- Add the egg and molasses to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into small balls and coat with granulated sugar.
- Place on a baking sheet lined with parchment paper and flatten slightly.
- Bake for 10-12 minutes, or until the edges are crisp and the centers are set.
- Let cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Notes
- For a spicier cookie, add more ginger or cinnamon.
- These cookies can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg