Description
Deliciously spiced, chewy gingersnap cookies coated in sugar, perfect for holiday baking or anytime you crave a warm, flavorful treat with hints of ginger, cinnamon, and molasses.
Ingredients
Scale
- 2 cups all-purpose flour (250 grams)
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup butter, softened
- 1 cup granulated sugar
- ¼ cup molasses, unsulfured
- 1 large egg
- ¼ cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C). Line two large half-sheet baking pans with a silicone baking mat or parchment paper.
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt until evenly combined. Set aside.
- Cream the softened butter and 1 cup granulated sugar together in a large mixing bowl until light and fluffy, about 2 minutes.
- Beat in the molasses and the large egg until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients and beat just until a firm dough forms.
- Pour the remaining ¼ cup granulated sugar into a small bowl. Using a cookie scoop, portion out 1-2 tablespoons of dough and roll into 1-inch balls. Roll each ball in the sugar to coat, then place them onto the prepared baking trays, spaced about 2-3 inches apart.
- Bake the gingersnap balls for 12-15 minutes, or until the edges are set and the tops have cracked and crinkled.
- Remove the baking trays from the oven and let the cookies cool on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 1.2 g
- Cholesterol: 30 mg
Keywords: Chewy Gingersnap Cookies