Gingersnap Cookies
Thin and crispy classic gingersnap cookies, perfect for pie crust.
Ingredients
- 1½ sticks unsalted butter at cool room temperature
- 1¼ cups granulated sugar, divided
- 1/4 cup lightly packed light brown sugar
- 1/3 cup unsulphured molasses (NOT blackstrap)
- 1 large egg
- 1/2 tsp salt
- 2 tsp baking soda
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 2¼ cups all-purpose flour
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, use an electric mixer fitted with the paddle attachment to beat the butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Add the molasses and egg and beat until combined. Add in the salt, baking soda, ginger, cinnamon, cloves, and flour, and beat until combined.
- Place the remaining 1/2 cup sugar in a shallow dish. Scoop the dough into 1½ tbsp balls and roll in the sugar before placing on the baking sheet, leaving plenty of room for spread. Use the bottom of a glass to flatten and sprinkle with a little more sugar. Bake for 15 minutes or until the cookies are spread and the surface looks crackled.
- Let cool on the baking sheets for 5 minutes before removing to wire racks to cool completely. Store cookies in an airtight container at room temperature for up to 7 days.
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