Crisp chewy gingersnap cookies are the proverbial holiday cookie made with a hearty blend of warm holiday spices and sweet cinnamon sugar coating.
Course Dessert
Cuisine American
Keyword Gingersnap Cookies, Gingersnap Cookies Recipe, How Do I Make Gingersnap Cookies, How To Make Gingersnap Cookies Recipe
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Total Time 27 minutesminutes
Servings 28Cookies
Calories 126kcal
Author Kathleen
Ingredients
2cups all-purpose flour
2teaspoonsbaking soda
1/2teaspoonsalt
1tablespoonground ginger
1 1/2teaspoonsground cinnamon,-divided
1/4teaspoonnutmeg
1/4teaspoonground cloves
3/4cupunsalted butter, at room temperature
1 1/3cupsgranulated sugar,-divided
1largeegg
1/4cupmolasses
Instructions
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.