Get ready to transform your baking game with Arliss' Famous Gingersnap Cookies - a recipe that promises to deliver the most mouth-watering, crisp-edged, perfectly spiced cookies you've ever tasted! These aren't just ordinary cookies; they're a nostalgic journey that will transport you back to cozy holiday memories with every single bite. Whether you're a seasoned baker or a curious kitchen novice, this recipe is your ticket to creating bakery-worthy gingersnaps that will have everyone begging for more.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup molasses
- 1 large egg
- 1/4 cup granulated sugar for rolling
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and 1 cup of granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the molasses and egg to the butter mixture. Beat until fully incorporated, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Place the additional 1/4 cup of granulated sugar for rolling in a shallow dish.
- Using a cookie scoop or spoon, form the dough into 1-inch balls. Roll each ball in the granulated sugar, completely coating the surface.
- Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 8-10 minutes, until the edges are set and the tops are cracked and slightly darker.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled gingersnap cookies in an airtight container at room temperature for up to 5 days.
Tips
- Make sure your butter is truly softened but not melted - this ensures the perfect cookie texture.
- Don't skip rolling the dough balls in sugar; it creates that signature crackly, sparkling exterior.
- Watch your baking time carefully - 8-10 minutes is the sweet spot for crisp edges and soft centers.
- Use fresh spices for the most vibrant ginger and cinnamon flavor.
- Let cookies cool completely before storing to maintain their delightful crunch.
- For extra flavor, consider adding a pinch of ground cloves or black pepper to the dry ingredients.
- Store in an airtight container to keep cookies fresh for up to 5 days.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 1g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
