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Gingersnap Cookies

This easy gingersnap recipe makes thin and crispy delicious cookies and is perfect to add to the holiday baking list! These gingersnap cookies are so good with hot tea or coffee anytime of the year, but especially in the fall and winter months since they are packed full of warm spices like ground ginger, cinnamon, nutmeg, and cloves. Feel free to add more or less of the spices in this recipe, or you can use freshly grated ginger instead of ground ginger to really amplify the ginger flavor in these gingersnap cookies. Cardamom and allspice are also great options to use if you are out of any of these ground spices or do not like the flavor of them. Store these gingersnap cookies for up to one week at room temperature or freeze for one month. Directions 1. Add unsalted room temperature butter, granulated sugar, and light brown sugar to a bowl of a hand or stand mixer and mix together until combined. Add one large egg and unsulfured molasses. Make sure to use plain and unsulfured molasses and not black strap molasses as black strap molasses have a very bitter taste. 2. Add baking soda, salt, ground cinnamon, ground cloves, and ground ginger and mix together until combined. You can also use freshly grated ginger in this recipe instead of ground ginger, which will really bring out the ginger taste. Cardamom and Allspice are also great options to use in Gingersnap cookies. 3. Add the all-purpose flour and only mix until combined, making sure not to over mix the dough. Only mix until the flour is combined as over mixing the dough will cause the dough to develop gluten, which will result in very flat and dense cookies. Scrape down the bowl as needed, making sure anything stuck on the sides and bottom gets incorporated into the dough. Using a spatula or your hand mixer, give the dough a quick mix to make sure everything is mixed together. 4. In a small bowl, add granulated sugar or sanding sugar, and using a cookie scoop or your hands, scoop the dough into balls. Roll the dough in the granulated sugar or sanding sugar until completely covered. 5. Place the dough on a baking sheet lined with parchment paper, leaving enough room in between to allow them to spread. Place the tray in a 350 ° Fahrenheit preheated oven for around 10 minutes or until they start to turn a light brown around the edges, and the tops start to crack. Store these cookies out at room temperature for up to one week or freeze for up to one month. Ingredients 12 tbsp unsalted butter room temperature (1-1/2 sticks) 3/4 cup granulated sugar 1/4 cup light brown sugar 1/3 cup unsulphered molasses (Grandma's Molasses brand) 1 large egg 1/4 tsp salt 2 tsp baking soda 2 tsp ground ginger (or freshly grated ginger) 1 1/2 tsp ground cinnamon 1/2 tsp ground cloves 2 1/4 cup all-purpose flour Sugar Topping 1/2 cup granulated sugar or sanding sugar Bake in a 350°F preheated oven for 10-12 minutes or until the edges start to turn a nice golden brown or the tops of the cookies start to crack. Other Videos to Watch! Gingerbread Biscotti-    • Gingerbread Biscotti Recipe   Easy No Chill Sugar Cookies -    • Easy Sugar Cookie Recipe | No Chill T...   3 Ingredient Chocolate Chip Cookies: Chocolate Chips: https://amzn.to/35hjXNW 4 Giftable Cookies in a Jar:    • 4 Cookies in a Jar Recipes | Perfect ...   Cookie Playlist-    • Got Milk? Then Eat These Cookies!   As an Amazon associate, I earn money from qualifying purchases you may make. These purchases help support my channel at no extra cost to you. Kitchen Aid: https://amzn.to/3GhodKl Kitchen Aid Glass Bowl with Lid: https://amzn.to/33XvQst Cookie Trays: https://amzn.to/3JEt9Lm Cooling Rack- https://amzn.to/3NqUL9u Measuring Cups - https://amzn.to/36zYPDH Measuring Spoons- https://amzn.to/3tLt1Vs Cookie Scoops- https://amzn.to/3Iu0oAd Photo & Video Equipment Used: Nikon Z6II - https://amzn.to/3P9uFHy Nikkor Lens 28-75 2.8 - https://amzn.to/3A6OgUH Tripod for Overhead Shots - https://amzn.to/3QqncFi Lights - https://amzn.to/3vPDEXQ Song: Do Whatever You Like by Hallman