GINGERSNAP COOKIE RECIPE
A light and delicious gingersnap cookie with just the right amount of crunch on the outside.
Ingredients
- 1 cup light brown sugar packed
- 3/4 cup unsalted butter room temperature
- 1 large egg
- 1/4 cup unsulphured molasses
- 2 1/4 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup fine granulated sugar for coating the cookie dough balls
Instructions
- Preheat oven to 350° F. Prepare full sheet pans with parchment paper.
- Combine butter and brown sugar. Beat with a hand mixer on medium high speed for 3 to 4 minutes until light and fluffy.
- Beat in one egg until just combined then add the molasses. Make sure to scrape the sides of the bowl to make sure mixture is well combined.
- In a separate bowl stir together flour, baking soda, ginger, cinnamon, cloves and salt. Gradually add flour mixture to the bowl with the butter egg mixture a little at a time. Scrape down the sides of the bowl again. The cookie dough will be light and airy.
- With a teaspoon scoop dough and place on a sheet pan then roll dough into balls. One at a time roll dough balls in the fine granulated sugar and place on the sheet pan about 2 inches apart.
- Bake in preheated 350° F oven for 12 to 14 minutes. Allow to cool for a few minutes then transfer to a wire rack.
- When completely cool place in an air tight baggie or container.
- Recipe will make about 48 to 50 cookies.