Gingersnap Cookies
Soft and chewy gingersnap cookies
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup unsalted butter, (slightly cold and cut into cubes)
- 2 cups brown sugar, (packed)
- 2 eggs
- 1/2 cup molasses, (regular)
- 4 1/2 cups all-purpose flour
- 1 tablespoon plus 1 teaspoon ground ginger
- 1 tablespoon plus 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/2 cup coarse sugra
Instructions
- 1
Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- 2
In a stand mixer, combine the butter and brown sugar. Beat together until light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl.
- 3
Add the eggs and molasses. Beat until smooth, about another 2 minutes.
- 4
In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon and salt.
- 5
With the mixer on low, slowly add the dry ingredients and mix just until incorporated.
- 6
Using a cookie scoop, create 3-ounce or 1.5-ounce balls of cookie dough. Roll the dough in the coarse sugar.
- 7
Bake 3-ounce cookies for 14 to 15 minutes.
- 8
Bake 1.5-ounce cookies for 11 to 13 minutes.
- 9
Allow to cool completely before serving.