Get ready to transport your taste buds to a world of nostalgic warmth with these irresistible Old Fashioned Gingersnap Cookies! Imagine a crisp, spicy-sweet treat that crackles perfectly with every bite, filling your kitchen with the most incredible aroma of ginger, cinnamon, and holiday memories. These aren't just cookies - they're a time machine to grandma's kitchen, promising to become your new favorite go-to recipe that will have everyone begging for more!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup molasses
- 1 large egg
- 1/4 cup granulated sugar for rolling
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined and no lumps remain.
- In a large mixing bowl, use an electric mixer to cream the softened butter and 1 cup of granulated sugar together until light and fluffy, approximately 3-4 minutes.
- Add the molasses and egg to the butter mixture, beating until fully incorporated and smooth, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Place the additional 1/4 cup of granulated sugar for rolling in a shallow dish.
- Using a cookie scoop or spoon, form the dough into 1-inch balls. Roll each ball in the granulated sugar, ensuring complete coverage.
- Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops are cracked and slightly darker.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled gingersnap cookies in an airtight container at room temperature for up to 1 week.
Tips
- • Make sure your butter is truly softened but not melted - this ensures the perfect cookie texture. • Don't overmix the dough, as this can make the cookies tough instead of delightfully crisp. • Roll the cookie balls generously in sugar for that classic crackled, sparkling exterior. • For extra spice intensity, consider adding a pinch of ground black pepper to enhance the ginger flavor. • Use fresh spices for the most robust flavor - old spices can make your cookies taste flat. • Let the cookies cool completely before storing to maintain their signature crunch. • If you prefer softer cookies, reduce baking time by 1-2 minutes. • These cookies actually taste better the next day, so don't be afraid to make them in advance!
Nutrition Facts
Calories: 130kcal
Carbohydrates: 19g
Protein: 1g
Fat: 6g
Saturated Fat: 4g
Cholesterol: 20mg
