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Luna Hossain

Gingersnap Cookies

The writer enjoys making these spiced ginger cookies because they are easy, cozy, and reliably delicious. The process involves preheating the oven, mixing dry ingredients, creaming butter and sugar, adding molasses and egg, and gently combining everything into a dough that is briefly chilled. The dough is rolled into balls, coated in sugar for a crisp exterior, then baked until the edges are golden and the centers remain slightly soft. The cookies end up crunchy on the outside, chewy inside, and warmly spiced, using simple pantry ingredients and straightforward steps that produce consistent, homemade results.
Calories: 170 | Carbs: 24g | Fat: 8g | Protein: 2g
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 16
Course: Cookies
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1 cup packed brown sugar
  • 1/4 cup molasses
  • 1 large egg
  • 1/2 cup granulated sugar for rolling

Equipment

  • Mixing bowl
  • Hand mixer or sturdy spoon
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper. The oven should be fully hot before baking.
  2. Whisk the flour, ginger, cinnamon, cloves, baking soda, and salt in a bowl. The mixture should look evenly blended with no clumps.
  3. Beat the butter and brown sugar in a large bowl until smooth and fluffy. The color should look lighter and creamy.
  4. Mix in the molasses and egg until the dough looks thick and glossy.
  5. Add the dry ingredients to the wet mixture and stir until a soft dough forms. Stop mixing once no dry flour is visible.
  6. Chill the dough in the fridge for about 20 minutes. The dough should feel firmer and easier to shape.
  7. Scoop tablespoon-sized pieces and roll them into balls. Roll each ball in granulated sugar until fully coated.
  8. Place the balls on the baking sheet with space between them. Bake for 10 to 12 minutes until the tops crack and the edges look dark golden.
  9. Let the cookies sit on the pan for 3 minutes, then move them to a rack. They should feel firm at the edges but soft in the middle.

Notes

  • If the butter is too warm, the dough spreads too much in the oven. Chill the dough if it feels sticky.
  • Overmixing the flour makes the cookies tough, so stop once combined.
  • If you bake too long, the centers dry out. The cookies should look cracked but not burned.
  • Too little sugar coating prevents the crisp shell from forming.
  • Macros are estimates and depend on cookie size and exact ingredients used.