Gingersnap Cookies
A recipe for crispy, spicy gingersnap cookies infused with molasses, cloves, cinnamon, and two forms of ginger.
Servings: 36 cookies
Ingredients
- 1 cup brown sugar
- 3/4 cup butter softened
- 1/4 cup molasses
- 1 large egg
- 2 teaspoons baking soda
- 2 oz crystallized ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 1/4 cups flour
- granulated sugar for rolling
Instructions
- Mix the brown sugar, softened butter, and molasses with a wooden spoon in a large bowl. Add the egg and mix well.
- Add the baking soda, crystallized candied ginger, cinnamon, ground ginger, cloves, and salt to the bowl and mix until well combined.
- Mix in the flour until just combined, being careful not to overmix the flour.
- Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.
- Preheat the oven to 375 degrees F.
- Roll the chilled dough into tablespoon sized balls.
- Roll the balls in granulated sugar then place on a baking sheet about two inches apart.
- Bake for 9 to 11 minutes. Allow to cool for a few minutes then transfer to a cooling rack to cool completely.