Gingersnap Cookies
Gingersnap Cookies are a classic holiday cookie recipe that is also a favorite year-round. Soft gingersnap cookies are the perfect addition to your cookie jar.
Ingredients
- 2 ¼ cups all-purpose flour
- 2 tablespoon cornstarch
- 1 tablespoon gingerbread spice blend
- ¼ teaspoon gingerbread spice blend
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ¼ cup granulated sugar
- 1 cup light brown sugar
- ½ cup unsalted butter room-temperature
- 1 large egg room-temperature
- ¼ cup unsulphured molasses
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl combine the all-purpose flour, cornstarch, 1 tablespoon gingerbread spice blend, baking soda, and salt. Set aside.
- In a small bowl add the granulated sugar and the remaining ¼ teaspoon gingerbread spice blend. Stir to combine. Set aside.
- In a large mixing bowl beat together the light brown sugar and room-temperature butter, using a handheld mixer on medium-low speed, until the butter is light and fluffy.
- To the butter mixture add the egg and beat until fully incorporated.
- Next, add the unsulphured molasses and vanilla extract and beat just until all the ingredients are fully combined.
- Slowly add the flour mixture to the butter mixture while mixing the dough on low speed. Make sure to scrape down the sides of the bowl as needed when adding the flour mixture. Stop mixing as soon as all the flour has been incorporated. You do not want to over-mix your cookie dough.
- Using a 1 ½ inch (or 1 ½ tablespoon) cookie scoop, scoop out the gingersnap cookie dough and gently roll each one into a ball, being careful not to compact the dough, then roll each dough ball into the reserved bowl of spiced sugar.
- Place the cookie dough balls onto a parchment, or silpat, lined tray and repeat until all the gingersnap cookie dough balls have been rolled in the spiced sugar.
- Refrigerate the cookie dough for two hours.
- Preheat the oven to 350* F. Line a large baking tray with parchment paper. Place 8 cookies onto the baking tray. Allow 1 to 2 inches between each cookie.
- Bake the gingersnap cookies, on the center rack of your oven, for 10 to 12 minutes or until the center is set and the edges are just barely brown. Repeat until all the cookies are baked.
- Allow the gingersnap cookies to cool on the baking tray for 5 minutes before transferring them to a cooling rack to cool completely on the counter before serving or storing.
Notes
If you do not have a cookie scoop, for evenly sized cookie dough balls, you can use a large melon baller to scoop out evenly-sized dough balls. This will ensure that all your cookies bake at the same rate. It also ensures that your cookies are all the same shape/size for a beautiful presentation.
You can skip the chill time for these gingersnap cookies; however, I find that the chill time does allow for the spices to really marry with the other ingredients and that the cookies do bake up slightly chewier after the chill. Either way, these are beautifully fragranced, soft, gingersnap cookies that will compliment any holiday cookie platter beautifully.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.