Gingersnap Cookies
A delightful holiday treat, these gingersnap cookies are crisp, spiced, and perfect for sharing.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
Wet Ingredients
- 3/4 cup unsalted butter softened
- 1 cup brown sugar
- 1/4 cup molasses
- 1 large egg
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, and cloves.
- In a large mixing bowl, cream the butter and brown sugar together using an electric mixer until light and fluffy.
- Add the egg and molasses to the butter mixture, beating until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a dough.
- Using a cookie scoop, form small balls of dough and place them on the prepared baking sheet, spacing them 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, until the edges are firm but the centers are slightly soft.
Serving
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve with your favorite hot beverage.
Storage
- Once cooled, store the cookies in an airtight container at room temperature for up to two weeks.
Notes
Pro Tips: Use fresh spices for maximum flavor. Chilling the dough can make it easier to work with. Keep an eye on the baking time to avoid overbaking.
Ingredient Substitutions: Substitute all-purpose flour with a gluten-free blend if needed. Use dairy-free butter alternatives for a dairy-free version.
How to Serve: Serve with tea, coffee, or a glass of milk.
Storage & Freshness: Store in an airtight container at room temperature for up to two weeks.
Make-Ahead Tips: The dough can be frozen for up to three months.
Ingredient Substitutions: Substitute all-purpose flour with a gluten-free blend if needed. Use dairy-free butter alternatives for a dairy-free version.
How to Serve: Serve with tea, coffee, or a glass of milk.
Storage & Freshness: Store in an airtight container at room temperature for up to two weeks.
Make-Ahead Tips: The dough can be frozen for up to three months.