Description
These Old-Fashioned Gingersnap Cookies are crispy with a satisfying snap, full of warm ginger and molasses flavor. The perfect balance of sweetness and spice makes them an irresistible holiday treat or everyday favorite!
Ingredients
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup light baking molasses (NOT blackstrap molasses. Please see note below!)
- 2 cups flour
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/3 cup granulated sugar, for rolling
Instructions
- Preheat the oven to 350°F and line a cookie sheet with parchment or a silicone baking mat.
- In a large mixing bowl, cream butter and brown sugar together. Mix in beaten egg and molasses.
- In a separate bowl, sift dry ingredients together.
- Gradually mix dry ingredients into the butter mixture until well-blended.
- Chill dough in the refrigerator for 2-3 hours.
- Use a teaspoon or small cookie scoop to scoop small pieces of dough and roll into 1 ½-inch balls. Roll balls in sugar and place 2 inches apart on cookie sheet, flattening each ball slightly.
- Bake for 12-14 minutes. The cookies should be cooked through without getting browned. Allow to cool on the pan for 5 minutes, then transfer to a cooling rack to finish cooling.
Notes
I have gotten a few comments on this recipe that these cookies have too much molasses flavor. Of course, it comes down to personal preference, but I think the amount of molasses flavor in these cookies is just perfect IF you use the right kind of molasses. You MUST avoid using blackstrap molasses, as this will give the cookies a bitter flavor. The correct type of molasses is light, unsulphured (or unsulfured) molasses. It is also sometimes called baking molasses. I prefer to use Grandma’s molasses in this recipe and all of my baking recipes.
- Prep Time: 45 minutes
- Inactive Time: 2 hours
- Cook Time: 15 minutes