Gingersnap Cookies
Crisp, spicy cookies with bold ginger flavor.Classic crackled tops and satisfying snap.Perfect for holidays or everyday snacking.Warm spices create rich, comforting aroma.
Ingredients
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- ¼ cup molasses
- 2 ¼ cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
Instructions
- Preheat oven to 175°C (350°F) and line baking sheets with parchment paper.
- In a mixing bowl, cream butter and sugar until fluffy.
- Add egg and molasses; mix until combined.
- In a separate bowl, whisk flour, ginger, cinnamon, cloves, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture to form a dough.
- Chill dough for 20 minutes if you want a more defined crackle.
- Place on baking sheet and bake for 10–12 minutes until lightly crisp and crackled on top.
Notes
- Use dark molasses for deeper flavour and darker color.
- Chilling dough helps prevent spreading.
- Adjust ginger quantity for more or less spice.
- For chewier cookies, bake 1–2 minutes less.
- Store in an airtight container to keep them crisp.