Gingersnap Cookies (easy and chewy)
Cookie baking season is upon us and any recipe with ginger and molasses is welcomed in this house. We love these simple gingersnaps, soft but crunchy, with that hint of burnt sweetness that makes them addictive. Roll them in sugar and they'll create a wonderful surface as they crack open while baking!
Servings 40 medium cookies
Ingredients
- 6 tablespoons unsalted butter at room temperature
- ½ cup white sugar
- ½ cup brown sugar light or dark
- 1 egg at room temperature
- 3 tablespoons molasses
- 1 tablespoon honey
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour or 1 ¾ cups + 2 tablespoons for thinner cookies, see Notes below
- ¾ teaspoon baking soda
- 1 to 2 teaspoons ground ginger see Notes below
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ⅛ teaspoon salt
- ⅓ cup sugar for rolling cookies
Instructions
- Turn on the oven at 350°F (180ºC). Line baking sheets with parchment paper.
- In a large bowl, beat 6 tablespoons unsalted butter adding ½ cup white sugar and ½ cup brown sugar gradually until creamy.
- Add 1 egg and beat until smooth. Add 3 tablespoons molasses, 1 tablespoon honey and ½ teaspoon vanilla extract and mix well.
- Sift 2 cups all-purpose flour, ¾ teaspoon baking soda, 1 to 2 teaspoons ground ginger, ½ teaspoon ground cinnamon, ⅛ teaspoon ground allspice and ⅛ teaspoon salt and add to the butter mixture in 2 or 3 parts, mixing until well integrated. I do this part with a spatula, but it’s a stiff dough so if you use the electric mixer, do so at the lowest speed and just until combined.
- Put ⅓ cup sugar in a shallow bowl. Take walnut-sized portions of cookie dough and roll between your hands to make balls. A cookie scoop is great for making even-sized cookies.
- Roll in the sugar, coating them completely, trying to maintain the round shape. Place them on the prepared baking sheets, separated by an inch or more.
- Bake for about 12 minutes, until puffed and cracked.
- Remove from the oven and let cool on a wire rack. (I smack the cookie sheet on the counter as soon as it’s out of the oven so that the cookies flatten immediately and the bottoms are easier to remove. But it’s not mandatory).
- Let them cool completely on a wire cooking rack before removing them with a spatula.
- Store in tins or cookie jars with tight fitting lids.
Notes
Flour: use 2 cups of flour if you want thicker cookies, and the lesser amount if you want thinner cookies.
Molasses and honey: one of the main ingredients is molasses which adds a slight bitterness that goes amazingly well with the spices and honey. I like to add a tablespoon of honey because it sweetens the cookies enough to balance the other sharp flavors. And it adds moisture. If you like even sweeter cookies, use 2 tablespoons of each (4 in total).
Spices: finding the right mix is essential for achieving the best ginger cookie. This recipe for me is perfect, but do adjust it to your personal taste if necessary.
Brown sugar: it adds moisture and a necessary caramel undertone that complements the rest of the ingredients. You can use white sugar if that's all you have.