Description
Delightfully spiced and sweet, these classic Gingersnap Cookies boast a perfect balance of warm ginger, cinnamon, and cloves with a delightful molasses depth. Crisp on the edges and chewy inside, these cookies are ideal for cozy gatherings or a comforting everyday treat.
Ingredients
Cookie Dough
- 6 Tablespoons unsalted butter, room temperature
- 1 cup sugar
- 1 egg
- ¼ cup molasses
- 2 teaspoons vinegar
- 2 cups all purpose flour
- 1 ½ teaspoons baking soda
- ½ Tablespoon ground ginger
- ½ teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon cardamom
- ¼ teaspoon salt
For Dredging
- a few tablespoons of sugar (for dredging the dough balls)
Instructions
- Prepare dry ingredients. In a medium bowl, sift or whisk together the all purpose flour, baking soda, ground ginger, cinnamon, ground cloves, cardamom, and salt. Set the bowl aside for later use.
- Cream butter and sugar. Using an electric mixer, beat the butter and sugar together until the mixture becomes light and fluffy. Occasionally scrape down the sides of the bowl with a spatula to ensure even mixing.
- Add egg. Mix in the egg until just incorporated into the butter and sugar mixture.
- Mix in molasses and vinegar. Slowly add the molasses followed by the vinegar while continuing to mix to combine well.
- Combine dry and wet ingredients. Gradually add the dry flour mixture into the wet mixture, mixing only until just incorporated to avoid overworking the dough.
- Chill the dough. Turn the dough out onto a large sheet of plastic wrap. Shape into a flat rectangle, wrap tightly, and chill in the refrigerator for at least 30 minutes or until the dough feels firm. Meanwhile, preheat the oven to 350°F (175°C).
- Prepare for baking. Set aside a small shallow dish with a few tablespoons of sugar for dredging the cookie dough balls. Line a large cookie sheet with parchment paper.
- Portion the dough. Remove dough from refrigerator, unwrap, and cut into 24 equal pieces.
- Form cookie balls. Roll each piece into a smooth ball using the palm of your hands, then dredge each ball in sugar to coat it evenly.
- Arrange on baking sheet. Place the sugared cookie dough balls spaced in a staggered pattern on the prepared cookie sheet to allow for spreading.
- Bake cookies. Bake in the preheated oven for 7 to 10 minutes, or until the cookies have spread, the sugar crust has cracked, and the centers appear firm but still soft.
Notes
- Chilling the dough helps control spreading and develops flavor.
- Do not overmix after adding flour to keep cookies tender.
- Use parchment paper for easier cleanup and to prevent sticking.
- Cookies can be stored in an airtight container for up to one week.
- For a stronger spice flavor, add a pinch more ginger or cinnamon.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
