top of page
recipe image.png

Crispy Gingersnap Cookies

​

​

​

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 desgrees F & line 2 baking sheets with parchment paper.

  2. In a small bowl, combine the 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 incorprated 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 (I used one with a 1 1/2 inch diameter), scoop out dough and roll into balls. 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. 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!


bottom of page