Gingersnap Cookies
Makes 12-24 Cookies
Ingredients
- 6 oz unsalted butter, room temperature
- 1 cup granulated sugar
- ¼ cup molasses
- 1 egg, room temperature
- ½ tsp vanilla extract
- 1¾ cup all-purpose flour
- ¼ tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp freshly grated nutmeg
- 1 tsp ginger
- ⅛ tsp cardamom
- ⅛ tsp cloves
Special Equipment
- ice cream scoop
- cooling rack
How-to
- Cream butter and sugar until pale, light and fluffy. Make sure to scrape bowl before adding next ingredient
- Add molasses to butter and sugar mixture and mix again
- Add 1 egg and vanilla and beat until well incorporated. Scrape bowl
- Sift all dry ingredients together and add slowly to mixer. Mix on low-medium speed just until the flour is no longer visible. Scrape bowl and cover with plastic wrap and chill dough for 1 hour
- Preheat oven to 325º
- Scoop desired sized balls and roll in granulated sugar before placing on a parchment lined baking sheet
- Give each cookie a gentle press with your fingers and make sure to give enough space for the cookies to spread out a bit. Small ice cream scoops or a tablespoon will work well for scooping the cookies
- Bake at 325º for 8-12 minutes or until golden brown around the edges
- Cool for 20-25 minutes
Note: These cookies hold up really well when stored in an air-tight container. The flavor is even better the next day. Enjoy!