Description
These Crispy Gingersnap Cookies are delightfully crunchy with a perfect balance of sweet and spicy flavors. Featuring a classic blend of molasses, ginger, cinnamon, and cloves, these cookies boast a crisp texture that makes them irresistible as a holiday treat or an everyday snack.
Ingredients
Scale
Main Ingredients
- 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (50 grams) lightly packed light brown sugar
- 1/3 cup (113 grams) unsulphured molasses (NOT blackstrap)
- 1 large egg
- 1/2 teaspoon fine sea salt
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 1/4 cups (286 grams) all-purpose flour, measured correctly
- 1/2 cup (100 grams) granulated sugar (for rolling)
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream the Butter and Sugars: In a large mixing bowl, beat the unsalted butter, granulated sugar, and light brown sugar until the mixture becomes light and fluffy. This step incorporates air for a tender texture.
- Add Molasses and Egg: Mix in the unsulphured molasses and the large egg until fully combined. The molasses provides the characteristic deep flavor and color.
- Sift Dry Ingredients: In a separate bowl, sift together the fine sea salt, baking soda, ground ginger, cinnamon, cloves, and all-purpose flour. This ensures even distribution of spices and leavening agents.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until a cohesive dough forms. Avoid overmixing to keep the cookies tender.
- Shape and Roll the Dough: Scoop tablespoons of dough and roll them into smooth balls. Then, roll each ball in the remaining granulated sugar to coat thoroughly, which helps create a crisp exterior.
- Bake the Cookies: Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake them in the preheated oven for 10 to 12 minutes, or until the edges are set and the cookies are crisp.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely. This cooling process helps them crisp up perfectly.
Notes
- Use unsulphured molasses for the best flavor; blackstrap molasses is too strong and bitter.
- Ensure the butter is at cool room temperature, not melted, to achieve the right dough consistency.
- Measure flour correctly by spooning into the measuring cup and leveling off to avoid dense cookies.
- Store the cookies in an airtight container at room temperature for up to one week.
- For extra crunch, you can chill the dough balls before baking.
