Hi all! I’ve been trying to fight off a super sweet tooth lately, but it won- and this is the result. This recipe makes a good two dozen classic gingersnap cookies. I like to split the dough and make one dozen large, soft and chewy cookies and the second dozen smaller, crunchy gingersnaps.
If we are what we eat, then I am awfully sweet…
Mix your butter and sugar in a stand mixer. Add egg, molasses, and vanilla and continue mixing until smooth. Add flour, baking soda, Salt, ground clove, cinnamon, and ground ginger. Slowly mix until a dough forms.
Scoop out 1 heaping tbs of dough and roll into a ball. Coat the ball in sugar and place on a greased or lined cookie sheet. These larger sized scoops will bake into nice, soft, chewy gingersnap cookies. If you like your gingersnaps crunchy, use 1/2 tbs scoop sizes instead. Either way, pop them cookie sheets in the preheated oven and bake for 12-13 minutes.
The small crunchy gingersnaps go great with a hot cup of coffee. The flavors complement each other so well. Love these scrumptious little guys! Sweet tooth 1, self control 0.
Until next time!
Gingersnap Cookie Recipe
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar for baking
- 1/2 cup granulated sugar for coating
- 1 large egg
- 1/4 cup molasses
- 1/8 tsp vanilla
- Pinch of salt
- 1/4 tsp ground clove
- 1/2 tsp cinnamon
- 1tsp baking soda
- 1 1/2 tsp ginger
- 2 1/4 cup all purpose flour
- Preheat oven to 350 F
- Mix 1 cup sugar and butter with a hand or stand mixer.
- Add egg, molasses, and vanilla and mix until smooth.
- Combine flour, baking soda, salt, clove, cinnamon, and ginger in a separate bowl.
- Slowly stir wet and dry ingredients together until a nice dough forms.
- Put 1/2 cup of sugar and put in a shallow dish
- For soft, chewy gingersnaps, measure out 1tbs scoops of dough and roll into a ball. Measure 1/2 tbs scoops of dough for crunchy cookies.
- Roll dough balls in the shallow dish of sugar until evenly coated.
- Place dough balls on a lined or greased cookie sheet with about an inch or so between each cookie.
- Bake for 12-13 minutes.
- Serve with milk or a hot cup of coffee – yum!