Gingersnap Cookies

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Crispy on the outside, warm and chewy on the inside, these Gingersnap Cookies are everything you want in a holiday dessert! They are the perfect way to finish off any holiday meal and leave everyone feeling merry and bright.

Prep Time15

Cook Time17

Chill Time2

Total Time2 32

Course: Dessert

Cuisine: American

Keyword: cookies, gingersnap cookies

Servings: Cookies

Author: Alyssa Rivers

Ingredients

¾ cup butter room temperature
1 ½ cup granulated sugar divided
1 large egg room temperature
¼ cup molasses
2 ¼ cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon baking powder
1 ½ teaspoons ground ginger
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon salt

Instructions

In a large bowl, cream together the butter and 1 cup of sugar until light and fluffy, about 4-6 minutes. Add in the egg and molasses and mix until combined.
In a medium bowl, whisk together the flour, baking soda, baking powder, spices and salt. Slowly add the dry ingredients to the creamed wet ingredients until combined.
Cover the bowl and chill for 2 hour. When the hour is almost over, preheat the oven to 350℉ and line two baking sheets with parchment paper. Set aside.
Using a medium cookie scoop, scoop the dough and roll into even balls. Roll the balls of dough in the remaining ½ cup of sugar.
Place the dough balls on the prepared table baking sheets, leaving 2 inches of space between each cookie. Bake for 15-17 minutes, until lightly browned and the top has that distinct cracked texture of a gingersnap.
Let cookies cool for about 2 minutes on the baking sheet before transferring to a cooling rack to finish cooling.

Nutrition

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