Gingersnaps
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Gingersnaps

The warm smell of these spices makes the whole house a little happier.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 36 Cookies
Calories: 108kcal
Author: Katie Workman

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground cloves
  • 1 teaspoon kosher or coarse salt
  • 1 ½ teaspoons baking soda
  • ¾ cup (1 1⁄2 sticks) unsalted butter at room temperature
  • 1 cups firmly packed light or dark brown sugar
  • 1 large egg at room temperature
  • ¼ cup molasses
  • ¾ cup granulated sugar for rolling the cookies

Instructions

  • Place the flour, ginger, cinnamon, cloves, salt, and baking soda in a medium-size bowl and stir to mix.
  • Place the butter and brown sugar in a large mixing bowl and, using an electric mixer, beat them on high speed until very light and fluffy, about 3 minutes. Scrape down the side of the bowl and add the egg, continuing to beat on high speed until the mixture is very light and somewhat shiny, about 2 minutes. Reduce the mixer speed to medium, then blend in the molasses. Add the flour mixture in 3 batches, blending after each addition until well incorporated and scraping down the side of the bowl as needed. Cover the dough and refrigerate it for at least 30 minutes or up to 4 days.
  • Position two oven racks so that they divide the oven into thirds and preheat the oven to 350°F.
  • Place the granulated sugar in a shallow bowl. Pinch off little hunks of dough and use your hands to roll them into fat 11⁄2-inch balls. Then, roll each ball in the sugar. Arrange the balls about 3 inches apart on ungreased baking sheets and press them with the palm of your hand to flatten them slightly. You’ll probably fit 12 cookies on each baking sheet so this will take at least three baking sheets to bake all the cookies. You’ll want to bake two sheets at a time, placing one on the top rack and one on the bottom. Refrigerate the remaining dough until you are ready to bake it.
  • Bake the gingersnaps until they are browned and cracked a bit on the top, 10 to 12 minutes. Peek partway through the baking time and rotate the baking sheets if the cookies seem to be cooking unevenly. Transfer the cookies to wire racks and let cool.

Notes

What the Kids Can Do:
Kids can measure and stir and use the mixer if they are old enough. They can roll the cookie dough into balls and then roll the balls in the sugar and lightly flatten them on the baking sheet. This provides a lovely teaching moment to talk about how to handle certain foods gently.

Nutrition

Calories: 108kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 115mg | Potassium: 54mg | Fiber: 1g | Sugar: 12g | Vitamin A: 125IU | Calcium: 13mg | Iron: 1mg