Old Fashioned Gingersnaps
These classic molasses cookies are perfectly spiced, perfectly crispy, and perfect for sharing.
Ingredients
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar (plus more for rolling)
- 1 egg
- ¼ cup molasses (see note below)
- 2 cups flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
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Instructions
- Preheat oven to 350°F. Position an oven rack in the center of the oven.
- In a large bowl (or the bowl of a stand mixer), beat the butter and sugar until light and fluffy, about 2–3 minutes.
- Add the egg and molasses, and stir until combined. Scrape the sides of the bowl to make sure all ingredients are incorporated.
- In another bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, and ground cloves.
- Stir the flour mixture into the butter mixture just until combined.
- Pour some granulated sugar into a small bowl (I used about ½ cup).
- Roll the dough into 1-inch balls. Roll the balls in the granulated sugar until coated.
- Place 3 inches apart on a baking sheet lined with parchment paper or a silicone baking mat (the cookies will spread a fair amount).
- Bake for 11 minutes for chewy cookies, or 13 minutes for crisp cookies. After removing the cookies from the oven, bang the baking sheet once or twice gently but firmly to get a more "crackly" top.
- Let sit on the baking sheet for 2–3 minutes before placing on a cooling rack.
- Repeat with remaining dough, and serve.
Notes
Use a mild molasses for this recipe. Avoid anything labeled "blackstrap", which is too bitter for baking.
Don't have all the spices? You can substitute pumpkin pie spice (3 teaspoons) instead of the cinnamon, ginger, and cloves. It won't be perfect but it'll be close.
Gingersnaps will keep in an airtight container at room temperature for a couple weeks. You can also freeze them for up to two months.
With these cookies especially, I find that placing the oven racks too close to each other will result in unevenly baked cookies. Place one rack in the center of the oven and bake the cookies there.
Nutrition
Calories: 90kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 97mgPotassium: 46mgFiber: 0.2gSugar: 7gVitamin A: 125IUVitamin C: 0.003mgCalcium: 9mgIron: 0.5mg
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