Classic Gingersnap Cookies
Crispy on the edges, chewy in the middle, and full of warm spice — these gingersnaps are everything you want in an old-fashioned cookie.
Ingredients
- 2¼ cups All-purpose flour
- 2 tsp Ground ginger
- 1 tsp Ground cinnamon
- 1/4 tsp Ground cloves
- 1/4 tsp Nutmeg (optional for extra warmth)
- 1/2 tsp Kosher salt
- 2 tsp Baking soda
- 3/4 cup Unsalted butter, softened
- 1/2 cup Pure cane sugar
- 1/2 cup Brown sugar
- 1 Egg
- 1/4 cup molasses
- 1 tsp vanilla extract
- about 1/2 cup extra sugar for rollong cookies in
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, spices, salt, and baking soda.
- In a large mixing bowl, cream butter and sugars together until light and fluffy (2–3 minutes).
- Beat in egg, then molasses and vanilla until fully combined.
- Gradually add the dry ingredients to the wet, mixing until just combined.
- Roll dough into 1-inch balls, then roll in extra sugar.
- Place on prepared baking sheet 2 inches apart.
- Bake for 9–11 minutes, until edges are set and tops crack slightly.
- Let cool on pan for a few minutes before transferring to a wire rack.
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