No Christmas is complete without Gingersnap Cookies. No cookie platter is complete without these delicious cookies. They are a favorite holiday treat! And you know what’s so good about them? Unlike other desserts, they are not too sweet.
They are just right. They are perfectly spiced, not to mention their amazing texture. The centers are chewy and soft, and the edges are slightly crisp. That right there spells PERFECTION!
Gingersnap cookies are good on their own. But if you want them to be more luxurious, you can roll them in cinnamon sugar before baking. You can also drizzle with a glaze or top with royal icing. Isn’t that good? 🙂
Spices play a very important role in making gingersnap cookies. Traditionally, cinnamon, ginger, and cloves are being used. But you are free to add other spices too like nutmeg, cardamom, and mace. They are all excellent additions.
Wondering what to add to your cookie platter? Be it for a holiday or just a regular day, these delicious gingersnap cookies would be a perfect addition. They are not too sweet. They are chewy and soft in the center, and slightly crisp at the edges. They are super easy to make too.
2 1/2 c. all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon cardamom
3/4 teaspoon salt
3/4 c. brown sugar (packed)
3/4 c. butter (softened)
1/4 c. molasses (dark)
1 large egg
2 teaspoons vanilla extract
1/4 c. sugar (can be sanding or granulated)
1/2 teaspoon cinnamon
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, whisk together baking soda, flour, ground ginger, salt, and cloves. Set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter, molasses, and sugar. Beat until light and fluffy. You can use an electric mixer for this too.
- While mixing on low, add the egg, followed by the vanilla. Scrape the sides of the bowl and mix again until all ingredients are completely distributed.
- Add in the flour mixture. Mix until just combined.
- Fold in any remaining ingredients using a spatula.
- Using a tablespoon or a small ice cream scoop, portion out about 2-inch balls.
- Roll each into a ball in your palms. Roll in sanding or granulated sugar.
- Arrange the balls on a baking sheet, lined with parchment paper. The balls should be 2 inches apart.
- Bake for about 13 minutes.
- After about 13 minutes, you should remove the gingersnap cookies from the oven. The edges will be set but the centers will still continue to set even after removing from the oven.
To add a nice bite to your gingersnap cookies, add some freshly grated or minced ginger. Candied ginger would be good too. As for rolling the balls into sugar, you are free to use granulated sugar.
But if you have sanding sugar on hand, it will be better because the crystals are larger. They have more sparkles to them. They can also add ‘crunch’ to your cookies.