Gingersnap Cookies
Coooking Temperature: 350°F/ 177°C / Gas Mark 4
Calories: 10
Adjust Servings Here: 20 cookies
Description
This recipe for gingersnap cookies makes the most delicious crisp on the outside but soft and chewy cookies because we use molasses. These cookies take just 10 mins to prep and 10 minutes to bake a batch. Perfect to add to your holiday cookies platter
Ingredients
Cookie dough
- ¾ cup (170 g) Butter
- ¾ cup (150 g) White sugar
- ¼ cup (60 ml) Molasses
- 1 Egg
- 2 cups (250 g) All-purpose flour
- 1 tsp Baking soda
- 1 tsp Ground ginger
- ½ tsp Cinnamon
- ¼ tsp Salt
- 1 tsp Vanilla extract
For coating
- ½ cup (100 g) Granulated sugar for coating
Instructions
- Dry ingredients - In a medium bowl, combine flour, baking soda, salt, and spices, - and set aside.2 cups All-purpose flour, 1 tsp Baking soda, 1 tsp Ground ginger, ½ tsp Cinnamon, ¼ tsp Salt
- In the bowl of a stand mixer with the paddle attachment, on medium speed, cream the butter and sugar until light and fluffy.¾ cup Butter, ¾ cup White sugar
- Add the molasses, egg, and vanilla extract. Followed by the flour mixture. Combine well over low speed but do not overmix. Pro tip - We do not want to activate the gluten in our dough. So do not overmix. Otherwise, the cookies will spread too much.¼ cup Molasses, 1 Egg , 1 tsp Vanilla extract
- Cover the bowl with plastic wrap and let chill in the fridge for 15 minutes. Pro tip - The cookie dough can be refrigerated for a week or frozen for up to a month.
- Preheat oven at 350°F / 177°C / Gas Mark 4 and line a sheet pan or two baking sheets with silicone or parchment paper.
- Using a cookie scoop, or two tablespoons amount of cookie dough, make golf size balls about 1.5 to 2-inch balls. Then, coat the cookie dough balls in the white granulated sugar. Pro tip - You can also make the cookie dough balls and freeze them for up to a month in a freezer bag.1/2 cup Granulated sugar
- Place on the baking tray, making sure to leave space for them to spread. Bake in a preheated oven for 8 to 9 minutes until the top is cracked. Pro tip - Larger cookies will take about 10 minutes and vise versa.
- Cool on a cookie tray for 5 minutes. Then, transfer to a wire rack to cool completely before you transfer to a cookie jar.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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