Gingersnap Cookies
User Reviews
5
Gingersnap Cookies
Description
Gingersnap Cookies combine a mix of aromatic spices including ginger, cinnamon, cloves, cardamom, and a touch of salt, creating a warm spiced base. The dough is enriched with butter, brown sugar, and molasses, which adds chewiness and depth of flavor. The cookies are rolled in sugar before baking, which lends a subtle crunch and a sparkling exterior once baked at 350°F. Baking for just over ten minutes creates cookies with crisp edges while keeping the centers tender, allowing residual heat to finish setting the cookie. This texture contrast is a defining characteristic.
The preparation involves creaming butter, sugar, and molasses to a fluffy base, then carefully folding in the spice and flour mixture. The rolling in sanding sugar before baking gives the cookies a light crunch and attractive finish. These cookies work well for dessert trays or as a seasonal treat especially when spiced flavors are appreciated.
These cookies should be measured carefully, especially the flour, as too much flour is a common pitfall which affects texture. Using a scale or properly spoons and levels the flour for best results. Variations can include adding fresh or candied ginger to increase spiciness or using either sanding or regular granulated sugar for rolling depending on the desired surface texture and sparkle.
Ingredients
For the Cookies
- 2 1/2 cups all-purpose flour 300g
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp cloves ground
- 1/2 tsp cardamom
- 3/4 tsp salt
- 3/4 cup brown sugar packed
- 3/4 cup butter softened
- 1/4 cup molasses dark
- 1 egg large
- 2 tsp vanilla extract
For Rolling
- 1/4 cup sugar Sanding or granulated
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350F. Sift the flour, baking soda, salt, ground ginger, and cloves into a large bowl. Whisk together and set aside.
- Cream the butter, sugar and molasses in a stand mixer fitted with a paddle attachment (or using an electric mixer). Beat until lighter in color and fluffy.
- Add the egg while mixing on low, then add the vanilla. Scrape the bowl down and mix again until ingredients are completely distributed.
- Add the flour mixture in then mix on low to medium-low until just combined. Scrape bowl down one last time and use a spatula to fold in any remaining flour.
- Use a small ice cream scoop or tablespoon to potion out 1.5-2 inch balls. Roll each into a ball in your clean palms then roll in sanding or granulated sugar.
- Place balls about two inches apart on a parchment paper-lined baking sheet and bake at 350F for 12-13 minutes. The cookies' edges will be set but the centers will continue to bake/set after they're removed from the oven.
Notes
- Measure flour accurately by weighing or spooning it lightly and leveling with a knife to avoid dry, dense cookies.
- Rolling the dough balls in sanding sugar provides a sparkling, crunchy exterior; granulated sugar can be used as a substitute.
- Adding fresh grated or candied ginger can enhance the ginger flavor if desired.
- Bake until edges are set but centers remain slightly soft to ensure chewy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 143kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 188mg | 8% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 150IU | 3% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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