Crispy Gingersnap Cookies (Printable Version)
Thin, crunchy gingersnaps with molasses and warming spices. #gingersnaps #molasses #baking #cookies #spices
# Ingredients:
→ Main Ingredients
01 -
1 1/2 sticks unsalted butter, at cool room temperature (6 ounces)
02 -
3/4 cup granulated sugar
03 -
1/4 cup lightly packed light brown sugar
04 -
1/3 cup unsulphured molasses (not blackstrap)
05 -
1 large egg
06 -
1/2 teaspoon fine sea salt
07 -
2 teaspoons baking soda
08 -
1 1/2 teaspoons ground ginger
09 -
1 teaspoon ground cinnamon
10 -
1/4 teaspoon ground cloves
11 -
2 1/4 cups all-purpose flour
12 -
1/2 cup granulated sugar, for rolling
# Steps:
01 -
In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
02 -
Add the molasses and egg to the creamed mixture; mix until fully blended.
03 -
Add the sea salt, baking soda, ground ginger, cinnamon, cloves, and flour. Mix until a uniform dough forms.
04 -
Cover the dough and refrigerate for at least 1 hour.
05 -
Preheat the oven to 350°F and line baking sheets with parchment paper.
06 -
Shape the chilled dough into 1-inch balls, then roll each ball in granulated sugar.
07 -
Arrange on prepared baking sheets and bake for 10 to 12 minutes, or until edges are firm but centers remain soft.
08 -
Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
For additional spice, add a pinch of black pepper to the dough prior to baking.
02 -
Store cookies in an airtight container to preserve crispness.