Description
Bake delightful chewy gingersnap cookies that are filled with warm spices and nostalgic flavors, perfect for any occasion.
Ingredients
- 3/4 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1/4 cup molasses
- 1 cup granulated sugar
- 1 tsp cinnamon
- 2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/2 tsp kosher salt
- 1 egg
- 2 tsp baking soda
- 2 1/4 cups flour
- 1/4 cup granulated sugar (for rolling)
- 1 tsp cinnamon (for rolling)
Instructions
- Preheat your oven to 180°C (350°F) and prepare a baking sheet with parchment paper.
- In a large mixing bowl, combine the softened butter, kosher salt, vanilla extract, molasses, cinnamon, ground ginger, nutmeg, and granulated sugar.
- Using an electric hand mixer, cream the mixture until it becomes creamy and light, about 1-2 minutes.
- Add the egg, mixing until everything is well combined.
- Gradually add the flour and baking soda, mixing until just combined.
- In a small mixing bowl, mix together the additional granulated sugar and cinnamon.
- Use a cookie scooper to scoop out portions of cookie dough. Roll each portion into a ball and then coat it in the cinnamon-sugar mixture.
- Place the cookie dough balls onto the baking sheet and bake in the preheated oven for 11-12 minutes. For a crispier texture, bake for an additional 2-3 minutes.
- Let the cookies cool for about 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Notes
For best results, allow cookies to cool completely to maintain their chewy texture. Experiment with spices for customized flavors.
