Description
These crispy gingersnap cookies are a perfect blend of warm spices and sweetness. The molasses adds a deep flavor while the ginger, cinnamon, and cloves give them a deliciously spicy kick.
Ingredients
Scale
Main Ingredients
- 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (50 grams) lightly packed light brown sugar
- 1/3 cup (113 grams) unsulphured molasses (NOT blackstrap)
- 1 large egg
- 1/2 teaspoon fine sea salt
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 1/4 cups (286 grams) all-purpose flour, measured correctly
- 1/2 cup (100 grams) granulated sugar (for rolling)
Instructions
- Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in the molasses and egg until well combined.
- Add Dry Ingredients: Add the salt, baking soda, ginger, cinnamon, cloves, and flour. Mix until a dough forms.
- Chill Dough: Cover and chill the dough for at least 1 hour.
- Preheat Oven: Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
- Roll Dough: Roll dough into 1-inch balls, then roll in granulated sugar.
- Bake: Place on baking sheets and bake for 10-12 minutes until edges are set but centers are still soft.
- Cool: Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra spice, add a pinch of black pepper to the dough.
- Store cookies in an airtight container to maintain crispness.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg