Simple Gingersnap Cookies
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These gingersnaps are perfectly spiced, crispy on the edges, and chewy in the middle. No cookie cutters required—just roll, bake, and enjoy!
Yield
Approximately 24 cookies
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened, room temperature
1/2 cup brown sugar, packed
1/4 cup granulated sugar (plus extra for rolling)
1/4 cup unsulphured molasses
1 large egg
1 teaspoon vanilla extract
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Make the Dough
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes. Add the molasses, egg, and vanilla extract, and mix until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Roll the Dough
Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar to coat lightly. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake the Cookies
Bake for 10-12 minutes, or until the edges are crispy and the tops are cracked. For crispier gingersnaps, bake a minute or two longer. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve
Enjoy these gingersnaps on their own, with a cup of tea or coffee, or as a festive addition to a holiday cookie platter.
Nutritional Information (Per Cookie)
Calories: 110, Carbohydrates: 16g, Fat: 4g, Protein: 1g, Sugar: 9g, Fiber: 0g, Sodium: 80mg
The Texture of These Cookies
The texture of these Simple Gingersnap Cookies can vary depending on how long you bake them, offering a delightful combination of crispy and chewy.
Crispy on the Edges, Chewy in the Center: If baked for about 10-12 minutes, these cookies will have slightly crisp edges while maintaining a soft, chewy center. This balance is perfect for those who enjoy a bit of tenderness in their gingersnaps.
Crispy and Snappy: If baked for about 12-14 minutes, the cookies will be uniformly crispy and have that classic "snap" when you break them. This is ideal for a traditional gingersnap texture.
Crackled Sugar Surface: Rolling the dough balls in granulated sugar before baking results in a beautiful crackled, sugary crust, adding a subtle crunch and sparkle to each bite.
Moist and Dense Interior: The addition of molasses ensures a rich, moist interior, enhancing the cookie’s depth of flavor and giving it a classic gingersnap chewiness.
10 Kitchen Tips, Great Ideas, How to Save Money
- Molasses Substitute: If you don’t have molasses, use dark corn syrup or honey for a similar texture.
- Spice It Up: Add a pinch of nutmeg for extra warmth.
- Chewier Cookies: Reduce baking time by 1-2 minutes for a chewier texture.
- Crispier Cookies: Bake a little longer for a crunchier snap.
- Freeze the Dough: Roll dough into balls and freeze for quick, fresh-baked cookies anytime.
- Use Fresh Spices: For the best flavor, make sure your ground spices are fresh.
- Sugary Crust: Rolling the dough in coarse sugar gives the cookies extra sparkle and crunch.
- Room Temperature Butter: Softened butter helps achieve the right texture for mixing.
- Gift Idea: Package these cookies in festive tins or jars for a homemade holiday gift.
- Storage: Store in an airtight container at room temperature for up to a week, or freeze for longer storage.
These easy-to-make gingersnaps are a holiday favorite with the perfect balance of spice, sweetness, and crunch!
Best Choice: Unsulphured Molasses
Unsulphured molasses has a rich, slightly sweet, and robust flavor with a well-balanced molasses taste. It is made from ripe sugar cane and does not contain additives like sulfur dioxide. It adds the perfect depth of flavor and moisture without bitterness. Popular brands include Grandma's Original Molasses or Brer Rabbit Mild Molasses.
Dark Molasses
Dark molasses offers a stronger, more robust flavor and is less sweet than light molasses. It can be used if you prefer a deeper molasses flavor, but it may make the cookies slightly less sweet.
Blackstrap Molasses
Blackstrap molasses has a very dark, bitter flavor and is not very sweet. It is not recommended for gingersnaps because it can overpower the cookies and make them too bitter.
Light Molasses
Light molasses has a milder, sweeter flavor. It can be used for a lighter molasses taste, but it won't provide the traditional rich flavor that gingersnaps are known for.
What to Avoid
Avoid using blackstrap molasses, as it is too bitter for cookies. Also, steer clear of sulphured molasses, which contains sulfur dioxide and can leave an off-taste.