Description
These oversized Gingersnap Cookies feature a bold ginger bite and a deep molasses flavor, finished with a signature crackled cinnamon-sugar crust. Perfect for holiday gifting or dipping in a cold glass of milk, they offer a satisfyingly crisp texture and a warm, spicy aroma.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 1 cup white sugar
- 1 egg
- 1/4 cup dark molasses
- 1/3 cup cinnamon sugar for coating
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and prepare a shallow bowl with cinnamon sugar.
- Sift the all-purpose flour, ground ginger, baking soda, ground cinnamon, and salt twice into a large bowl until well combined and airy.
- Using an electric mixer, cream the butter in a large bowl until smooth, then gradually beat in the white sugar, egg, and molasses until the mixture is light and fluffy.
- Sift the flour mixture into the butter mixture in two stages, stirring until a soft, fragrant dough forms without overmixing.
- Roll small pieces of dough into 1-inch balls and roll them aggressively in the cinnamon sugar until heavily coated.
- Place the balls 2 inches apart on ungreased baking sheets and bake for 10 minutes, switching racks halfway through, until the tops are rounded and cracked.
Notes
To ensure the best crackle on the surface of your cookies, avoid overbaking; the cookies will firm up significantly as they cool on the wire rack. If the dough feels too soft to roll, chill it in the refrigerator for 20 to 30 minutes before shaping into balls.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American