Crispy Gingersnap Cookies

Servings: cookies

Calories: 133cal

Preheat oven to 325 F. Line insulated baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and allspice. Set aside.
11 ounces unbleached all purpose flour, 1 1/2 teaspoons baking soda, 1/4 teaspoon salt, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground allspice
In a mixer on low speed, combine both sugars and butter for 15-20 seconds. Increase speed to medium-high and beat until light and fluffy, about 5 minutes. Add egg and beat well. Add molasses and beat until well combined. Gradually add in the flour mixture to form a fairly stiff dough.
4 ounces granulated sugar, 4.2 ounces packed light brown sugar, 3/4 cup unsalted butter, 1 large egg, 4.6 ounces dark molasses
Using a 2-tablespoon cookie scoop, scoop out dough and roll into balls. Roll balls in sugar completely coating them. Place balls on prepared baking sheets, about 3 inches apart. They will spread so don't crowd them. Flatten with the bottom of a drinking glass.
TIP - In between cookies, press the bottom of the drinking glass into the rolling sugar. This will help keep the glass from sticking to the cookie dough as you flatten them.
Bake for 15-17 minutes.
Remove from oven. Leave on baking sheets for 3-4 minutes then transfer to cooling racks to cool completely.

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I used a 2 tablespoon scoop and these cookies are about 3 inches in diameter. To make smaller cookies, like the size you buy in the boxes at the grocery store, use a 1 tablespoon scoop.
If you like crispy cookies with a slightly chewy center bake them on the shorter side, 15-16 minutes. 17 minutes was the magical number for me and produced a crisp cookie all the way through (once they were COMPLETELY cooled).
Be sure to measure your flour with a kitchen scale for the best results. If you do not own a scale, use the scoop and sweep method. Scoop the flour into the measuring cup with a spoon until overflowing, then level it off gently with the back end of a butter knife. Too much flour can equal crumbly, dry cookies, whereas too little flour will cause your cookies to spread overly thin.
Dark molasses (aka second molasses or robust molasses) is thicker than light molasses. It has a deeper flavor profile, which is excellent for gingersnap cookies. Do not use blackstrap molasses, it's far too potent and bitter for baking.
Double check your baking soda's expiration date before beginning. This is an important ingredient in gingersnap cookies for that signature snappy texture.

Course: Dessert

Cuisine: American

Prep Time15

Cook Time16

Total Time31