Gingersnap cookies

Name: Gingersnap cookies
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 30
Cuisine: american
Ingredients: 0.75 cup Butter, room temperature; 1 cup Granulated sugar; 0.25 cup Unsulphured molasses; 1 egg; 2 tsp Baking soda; 0.5 tsp Kosher salt; 1.5 tsp Ground ginger; 1 tsp Ground cinnamon; 2 cups All purpose flour; 4 tbsp Granulated sugar (for rolling)

Based on 1 ratings

In app

leilaniirrodriguez

Community member

"These cookies are so delicious I myself could not stop eating them. They are so good and my family loves them. "

Difficulty

Medium 👍

Preparation

10 min

Baking

13 min

Resting

0 min

Ingredients

2Servings

⅛ cup

Butter, room temperature

⅛ cup

Granulated sugar

⅛ cup

Unsulphured molasses

⅛

egg

⅛ tsp

Baking soda

⅛ tsp

Kosher salt

⅛ tsp

Ground ginger

⅛ tsp

Ground cinnamon

⅛ cups

All purpose flour

¼ tbsp

Granulated sugar (for rolling)

Step 1/8
Preheat oven to 350°F. Line a baking sheet with parchment paper or silpat and set aside.
Step 2/8
In a bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes. Add in the molasses, egg, baking soda, ginger, and cinnamon. Mix for another 1 minute, scraping the sides of the bowl as necessary.
Step 3/8
Turn the mixer to low and add in the flour. Mix until just just combined.
Step 4/8
Place the 4 tablespoons of sugar in a bowl, set aside.
Step 5/8
Using a medium (2-tablespoon sized) cookie scoop portion out dough. Roll the dough into balls and then roll the balls in sugar. Place on the prepared baking sheet 2-inches apart.
Step 6/8
Bake for 12-14 minutes until the edges are lightly golden and appear “crinkly”.
Step 7/8
Transfer to a wire rack and cool completely.
Step 8/8
Enjoy!
Enjoy your meal!