Crisp chewy gingersnap cookies are the proverbial holiday cookie made with a hearty blend of warm holiday spices and sweet cinnamon sugar coating.
Servings 28 Cookies
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 1/2 teaspoons ground cinnamon,-divided
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup unsalted butter, at room temperature
- 1 1/3 cups granulated sugar,-divided
- 1 large egg
- 1/4 cup molasses
Preheat oven to 350 degrees.
In a medium mixing bowl, whisk together flour, baking soda, salt, ginger, 1 teaspoon cinnamon, nutmeg, and cloves; set aside.
In a large bowl, using a handheld electric mixer set on medium, cream together butter and 1 cup sugar until light and fluffy, 1-2 minutes. Add egg and molasses and mix until combined. Gradually mix in flour mixture until evenly combined.
Mix together the remaining 1/3 cup sugar and the remaining 1/2 teaspoon cinnamon in a small shallow bowl; set aside.
Using a small cookie scoop shape dough into balls and roll in cinnamon-sugar mixture. Place on ungreased cookie sheets 2 inches apart.
Bake in the preheated oven until the tops are rounded and slightly cracked about 12 minutes. (Cookies will flatten as they cool). Cool cookies on baking sheet for 10 minutes then remove to a wire rack to cool completely. Store in an airtight container.
Serving: 1cookie | Calories: 126kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 125mg | Potassium: 60mg | Fiber: 1g | Sugar: 12g | Vitamin A: 163IU | Calcium: 11mg | Iron: 1mg