Description

Experience a bold ginger punch and deep molasses sweetness with these classic Gingersnap Cookies. They feature a unique double-sifting technique for a light crumb and a signature crunch that pairs perfectly with tea.

Ingredients

2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup butter, softened
1 cup white sugar
1 large egg
1/4 cup dark molasses
1/4 cup cinnamon sugar for coating

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Instructions

Preheat oven to 350 degrees F (175 degrees C) and prepare a small bowl with cinnamon sugar for coating.
Sift the all-purpose flour, ground ginger, baking soda, ground cinnamon, and salt into a bowl, then sift the entire mixture a second time.
In a separate large bowl, cream the softened butter until smooth, then gradually beat in the white sugar.
Add the egg and dark molasses to the creamed butter, beating until the batter is light and fluffy.
Gradually stir the dry flour mixture into the wet ingredients in three separate batches until a soft dough forms.
Pinch off small pieces of dough and roll them into 1-inch balls, then coat each ball thoroughly in the cinnamon sugar.
Place the balls on ungreased baking sheets 2 inches apart and bake for 10 minutes, switching the rack positions halfway through.
Move the cookies to a wire rack to cool completely so they develop their characteristic snap.

Notes

To ensure your cookies have the perfect texture, make sure your butter and molasses are at room temperature before you begin mixing. If your kitchen is particularly warm and the dough feels sticky, chilling it for 15 to 20 minutes before rolling will help the cookies maintain their shape and prevent over-spreading.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American