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Crispy Gingersnap Cookies

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In less than 30 minutes, you can have yourself a delicious CRISPY gingersnap cookie. Eat them on their own (yummy!) or create amazing ice cream sandwiches with them!

Ingredients

  • 1 cup unsalted butter, softened

  • 1 cup granulated sugar, plus 1/2 cup more for rolling the cookies

  • 1/4 cup molasses

  • 1 large egg (ideally room temperature)

  • 2 1/4 cups all-purpose flour

  • 1 1/2 teaspoons baking soda

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ginger

  • 1/4 teaspoon kosher salt

Preparation

  1. Preheat the oven to 350 degrees F & line 2 baking sheets with parchment paper or silicone pads.

  2. In a separate bowl, combine these dry ingredients: flour, baking soda, cinnamon, nutmeg, ginger, and salt.

  3. Using a mixer, cream the sugar and butter together (mix until a paste-like texture forms).

  4. Add the molasses and egg and mix until a loose mixture forms.

  5. Add the dry ingredients (from step 2, above) and mix until everything is incorporated and you have a fairly firm dough.

  6. In a separate (small) bowl, pour the remaining 1/2 cup of sugar.

  7. Using an ice cream or baking scoop, scoop out dough and roll into balls. The yield for this recipe assumes a 1.5 inch diameter scoop (pretty big, but not huge cookies), but a 1" diameter scoop yields a size which will not make someone feel guilty but also feel like they've had enough). Roll those balls in the sugar,

  8. Stagger the sugared dough balls on the cookie sheets (the cookies will spread -- how much will depend on the size of the cookie balls). Gently smush the balls by about 1/3 or 1/2 for crispier & larger cookies (recommended). If you want some chewiness, don't smush the balls and the center will yield a bit.

  9. Bake for about 15 minutes until crackly, then cool on rack and enjoy!


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