Description

Experience the warmth of the holidays with these classic gingersnap cookies, featuring a robust blend of molasses and aromatic spices. Each bite offers a satisfyingly chewy center and a perfectly crackled, sugar-dusted exterior.

Ingredients

226 grams butter, softened
400 grams granulated sugar, plus extra for rolling
2 large eggs
170 grams dark molasses
560 grams all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground cloves
2 teaspoons ground ginger
1/2 teaspoon salt

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Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar on high speed for 2 to 3 minutes until light and fluffy.
Add the eggs one at a time followed by the dark molasses, mixing well and scraping down the sides of the bowl.
In a separate medium bowl, whisk together the flour, baking soda, ground cinnamon, cloves, ginger, and salt.
Gradually add the dry ingredients to the molasses mixture on low speed, mixing just until combined.
Scoop the dough by rounded tablespoons and roll into small balls.
Roll each ball in a bowl of granulated sugar until fully coated.
Place the balls on prepared baking sheets and bake for 9 to 11 minutes until puffed and the edges are set.
Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For the best results, ensure your ground ginger and cloves are fresh to provide the most vibrant aromatic profile. If you find the dough is too soft to roll, chilling it for just 20 minutes can make the process much easier and help the cookies retain a thicker shape during baking. Store these in an airtight container to maintain their signature chewy texture for several days.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American