Gingersnap cookies

Based on 1 ratings

Leilani

Community Member

Difficulty

Medium 👍
10
min.
Preparation
13
min.
Baking
0
min.
Resting

Ingredients

Servings:-30+
¾ cup Butter, room temperature
1 cup Granulated sugar
¼ cup Unsulphured molasses
egg
2 tsp Baking soda
½ tsp Kosher salt
1½ tsp Ground ginger
1 tsp Ground cinnamon
2 cups All purpose flour
4 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!

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