Gingersnap Cookies
Sweet and spicy molasses cookies.
Servings: 24 cookies
Ingredients
- ½ cup (115 g) unsalted butter room temperature
- ½ cup (100 g) brown sugar
- ¼ cup (50 g) granulated sugar
- ¼ cup (75 g) molasses
- 1 tsp (4 g) vanilla extract
- 1 egg
- 1 tsp (4 g) baking soda
- 1 tsp (4 g) ground ginger
- ½ tsp (2 g) ground cinnamon
- ¼ tsp (~1 g) cloves
- ¼ tsp (~1 g) ground nutmeg
- ¼ tsp (~1 g) salt
- 1 ¾ cup (230 g) flour
- ½ cup turbinado sugar for rolling
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, cream together the butter, brown sugar, and sugar.
- Add the molasses, vanilla extract, and egg. Stir to combine.
- Mix in the baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- Add the flour and mix to form a soft dough.
- Using a 2 tbsp cookie scoop or spoon, form balls of dough and roll them in the turbinado sugar to coat. Place the dough balls onto a baking sheet.
- Bake at 350°F for 10 minutes, or until the edges of the cookies are lightly crisp and the centers are set but still soft. Transfer the cookies to a cooling rack to cool before eating. Enjoy!