This gingersnap cookies recipe is a thin, cracked molasses cookie that snaps when it cools. It is not gingerbread loaf or a soft molasses cookie.
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Gingersnap Cookies
- Total Time: 30 minutes
- Yield: 36 cookies 1x
Description
Gingersnap Cookies. From Alissa.
Ingredients
Scale
- 3/4 cup (170g) butter
- 1 cup (200g) sugar, plus more for rolling
- 1 egg
- 1/4 cup (80g) molasses
- 2 cups (250g) flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
Instructions
- Heat the oven to 350°F (175°C).
- Cream butter and sugar. Beat in egg and molasses. Stir in the dry ingredients.
- Roll balls in sugar and bake 9 to 11 minutes, until the cracks are set.
Notes
Pull them when the cracks look dry. Another minute and they taste bitter.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Molasses
Unsulphured. Blackstrap is too harsh.
Sugar coat
That is the crackle.
Spice
Ginger leads. Clove is the background.
Snap
They crisp as they cool. Do not judge them hot.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Soft gingersnaps?
Underbake by a minute and store with a slice of bread.
Fresh ginger?
This batch uses ground ginger.
Storage
Airtight for a week. They stay snappy if the tin is dry.
Dough
No chill required.