These Gingersnap Cookies are perfectly crisp not he edges and chewy in middle. These cookies are the ultimate Christmas treat and are perfect for snacking or your holiday cookie platter.
Is there any better treat at the holidays than a homemade cookie? I love baking cookies this time of year. Last year I made these fun Candy Cane Blossom Cookies and they were a hit. Other favorite treats for the holidays include these Oreo Truffles, Brownie Cookies, and these Hello Dolly Bars.
How To Make Gingersnap Cookies:
Ingredients:
- Ground Ginger
- Ground Cloves
- Cinnamon
- Molasses
- Brown Sugar
- White Sugar
- Butter
- Egg
- Flour
- Salt
- Baking Soda
Equipment:
- Parchment Paper or Non-Stick Mat
- Baking Sheets
- Mixing Bowls
- Cookie Scoop
Instructions:
- In a medium mixing bowl combine the cinnamon, flour, ground cloves, ground ginger, salt, and baking soda.
- With an electric mixer, beat together butter and brown sugar until creamy.
- Next, add egg and molasses and beat until fully incorporated.
- Pour the dry ingredients into the mixture a little at a time. Mix on low speed and then increasing power to medium, mix everything together until a soft dough forms.
- Cover the dough tightly with plastic wrap then place in refrigerator to chill for 2 hours.
- After dough has chilled, preheat oven to 375 degrees. While your oven it heating up prepare two baking sheets for the oven either by spraying with non-stick spray, covering in parchment paper or with non-stick baking mats.
- With a small cookie scoop or a tablespoon scoop dough into ball then dip into small bowl of granulated sugar rolling to cover.
- Allow cookies cool on baking sheet 5 minutes before moving to cooling rack.
- Place sugar coated balls of dough onto baking sheet approximately 2 inches apart. Bake for 10-12 minutes or until tops are slightly cracking, and edges are browned.
Storing and Freezing:
Storing: These cookies will last about 10-14 days at room if kept in am air tight container. You can also keep these cookies in the fridge. They will last about two weeks if kept cold.
Freezing: To freeze allow cookies to cool completely then place in a container or freezer bag. Freeze for up to three months. Thaw by placing cookies on counter and allowing them to come to room temperature.
My tips for this recipe:
- Preheat the oven for 15 minutes before baking cookies. Allowing the oven to preheat for longer will ensure even baking.
- Use a a cookie sheet flat baking sheet with no sides if possible this will allow the heat to circulate around the cookie more evenly. More even heating will help create those crisp edges and perfectly soft middles of these cookies.
- If you want a more sparkly appearance switch the granulated sugar for sanding sugar. The larger granules of the sanding sugar catch the light and give the cookies a more magical shine.
I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Baking Y’all!
Susanne
Looking for more great homemade cookies? You’ll love these:
Old Fashioned Chocolate Chip Cookies
Still hungry? Follow New South Charm on Pinterest for more recipe ideas!
Gingersnaps
Ingredients
- 1 egg
- ¾ cup unsalted butter softened
- ¾ cup brown sugar
- 2 ¼ cup all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon ground ginger
- ¼ teaspoon Salt
- 2 teaspoons baking soda
- ¼ cup molasses
- 4-5 tablespoons granulated sugar for decoration
Instructions
-
In a medium sized mixing bowl, stir together cinnamon, flour, ground cloves, ground ginger, salt, and baking soda. Set aside.
-
With an electric mixer, beat together butter and brown sugar until creamy.
-
Add egg and molasses and mix thoroughly.
-
Pour in dry ingredients a little at a time. Beat starting on low speed and then increasing power to medium combing ingredients until a soft dough forms.
-
Cover bowl with plastic wrap and chill for 2 hours in refrigerator.
-
After dough has chilled, preheat oven to 375 degrees. Spray or cover 2 cookies sheets with parchment paper or non-stick baking mat.
-
Measure out the granulated sugar into a small bowl or on a small plate.
-
With tablespoon small cookie scoop scoop dough into tablespoon sized balls and roll in sugar.
-
Place dough on baking sheet approximately 2 inches apart.
-
Bake 10-12 minutes, until tops are slightly cracking, and edges are browned.
-
Let cool on baking sheet 5 minutes before moving to cooling rack to cool completely.
Recipe Notes
Use a a cookie sheet flat baking sheet with no sides if possible this will allow the heat to circulate around the cookie more evenly. More even heating will help create those crisp edges and perfectly soft middles of these cookies.
If you want a more sparkly appearance switch the granulated sugar for sanding sugar. The larger granules of the sanding sugar catch the light and give the cookies a more magical shine.
Nutritional information is estimated. Information will vary based on ingredient choices and serving sizes.
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