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
Units
- 1/2 cup butter, softened
- 1/2 cup brown sugar (Or use white sugar for a crispier cookie. See notes below.)
- 1 large egg
- 1/2 cup light baking molasses (NOT blackstrap molasses. See notes 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
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and molasses until well combined.
- In a separate bowl, whisk together the flour, salt, baking soda, ground ginger, and ground cloves.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Cover and chill the dough in the refrigerator for 2-3 hours.
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
- Scoop the dough using a teaspoon or small cookie scoop and roll into 1½-inch balls. Roll each ball in granulated sugar, then place 2 inches apart on the prepared baking sheet. Gently flatten each ball slightly with your palm or the bottom of a glass.
- Bake for 12-14 minutes, until the cookies are set but not browned. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For crispier gingersnaps: Replace half or all of the brown sugar with white granulated sugar, and bake an extra 1-2 minutes for maximum crispness.
A quick note on molasses: Use regular or robust molasses, not blackstrap. I find blackstrap too strong and bitter for these cookies – it overwhelms the ginger and spices. Regular molasses gives you that deep, sweet flavor without the bitterness. I like Grandma’s unsulphured molasses or something similar.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
