Indulge in the irresistible aroma and flavor of homemade gingersnap cookies. These cookies are perfectly spiced with ginger, cinnamon, and cloves, and have a delightful crunch. Easy to make and ready in just 30 minutes, they are a great treat for the whole family. Whether you enjoy them with a cup of tea or as a sweet ending to a meal, these gingersnap cookies will surely be a hit.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup molasses
- 1 large egg
- 1/4 cup granulated sugar, for rolling the cookies
Directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, beat the butter and 1 cup of granulated sugar until creamy and smooth. Add in the molasses and egg, and mix until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- Take tablespoon-sized portions of the dough and roll them into balls. Roll each dough ball in granulated sugar to coat evenly.
- Place the coated dough balls on the prepared baking sheet, leaving some space between them to allow for spreading.
- Bake for 10-12 minutes, or until the edges are set and the cookies have a cracked appearance.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, store the gingersnap cookies in an airtight container to maintain their freshness and crispness.
