These perfect Gingersnap cookies are one of the best cookies you can make this holiday season! They are thin and crispy and have that classic snap that all good gingersnap cookies have. With this recipe, you don’t chill the cookie dough, which means the cookies are ready in 25 minutes. These will become your favorite holiday cookie for sure!
1cup(200g)granulated sugar, plus 1/2 cup more for rolling cookies
1/4cup(84.25g)molasses, unsulfered
1(1)egg, large
2 1/4cup(281.25g)all purpose flour
1 1/2 tsp(1.5tsp)baking soda
1/2tsp(0.5tsp)ground cinnamon
1/2tsp(0.5tsp)ground nutmeg
1/2tsp(0.5tsp)ground ginger
1/4tsp(0.25tsp)kosher salt
Instructions
Preheat the oven to 350° F and line two baking sheets with parchment paper.
In a medium sized bowl or in the bowl of a stand mixer, combine the 1 cup butter with the 1 cup sugar and mix on medium speed until a paste forms. About 1 minute. Use a sturdy spatula if you're making this by hand or use the paddle attachment if using a mixer.
With the mixer on low, add in the 1/4 cup molasses and one egg and mix until a loose batter forms. About 30 seconds.
In a small bowl combine the 2 1/4 cup flour with the 1 1/2 tsp baking soda and 1/2 tsp each of ground cinnamon, nutmeg, and ginger along with 1/4 tsp kosher salt. Add to the wet ingredients and mix on medium speed until a firm batter forms, 1 -2 minutes.
Pour the remaining 1/2 cup sugar in a small bowl. Scoop out the cookie dough using a small ice cream scoop or a large kitchen spoon. Roll the dough into 1 inch cookie dough balls roll in the sugar.
Stagger 6 cookies at a time on the prepared baking sheet and bake for 15 minutes until the tops are crinkled
Notes
You cannot substitute baking powder for baking soda in this recipeTo make these dairy free use a vegan butter like Earth Balance. Feel free to be flexible with the spices, if you like a little more ginger or nutmeg, add it in!