Description
These bold, spicy gingersnap cookies feature a deep molasses base and a signature cracked surface that delivers a satisfying, legendary crunch. Coated in a sparkling cinnamon sugar layer, they are the ultimate treat for those who crave a warm, intense spice profile in every bite.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup butter or shortening
- 1 cup white sugar
- 1 egg
- 1/4 cup dark molasses
- 1/4 cup white sugar mixed with 1 teaspoon ground cinnamon (for coating)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and prepare a small bowl with the cinnamon sugar mixture.
- Sift the all-purpose flour, ground ginger, baking soda, ground cinnamon, and salt into a large bowl, then sift the entire mixture a second time to ensure aeration.
- In a separate large bowl, cream the butter with an electric mixer until smooth, then gradually beat in the white sugar, egg, and dark molasses until the mixture is light and fluffy.
- Stir the sifted dry ingredients into the molasses mixture in three batches until a soft, uniform dough forms.
- Roll the dough into 1-inch balls and roll each ball in the cinnamon sugar until completely coated.
- Place the balls on ungreased baking sheets approximately 2 inches apart and bake for 10 minutes, rotating the racks halfway through, until the tops are cracked and rounded.
Notes
For the most distinct ‘snap’ texture, ensure your molasses is at room temperature before mixing to allow it to fully emulsify with the butter and sugar. If you prefer a more uniform look, try using a small cookie scoop to portion the dough before rolling them into balls to ensure consistent baking times across the batch.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American