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Gingersnaps

5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Dessert
Servings 28 cookies

Ingredients
  

  • 1 1/2 sticks unsalted butter at room temperature
  • 3/4 cups granulated sugar
  • 1/4 cup turbinado sugar or additional granulated sugar
  • 1/4 cup packed dark brown sugar
  • 1/3 cup molasses
  • 1 large egg
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg

Instructions
 

  • Preheat the oven to 350 degrees and line two cookie sheets with either parchment or silicone baking mats.
  • In a large mixing bowl, beat the butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy.
  • Add in the molasses, vanilla and egg and mix until well combined.
  • Add in the flour, salt, baking soda, ginger, cinnamon and cloves and mix well.
  • Add the turbinado sugar (or remaining granulated sugar) to a small bowl. Using a tablespoon or a cookie dough scooper, scoop out rounded balls of dough and roll in the sugar. Place on baking sheets, leaving at least two inches between the dough balls (they spread quite a bit).
  • Bake at 350 degrees F for 14-15 minutes, or until edges begin to turn slightly brown and tops look crackled.
  • Allow to cool on cookie sheets for five minutes before transferring to wire racks to cool completely. Cookies will crisp up as they cool. Cookies will keep in an airtight container for 3-5 days and can be frozen for up to two months.