Homemade Gingersnap Cookies
Servings: 48 cookies
Calories: 109cal
Ingredients
- 3 ¾ cups unbleached all purpose flour
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- 3 teaspoons ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- ¾ cup unsalted butter softened
- 2 large eggs
- ½ cup dark molasses
Instructions
- Preheat oven to 350 F. Line insulated baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and allspice. Set aside.
- In mixer on low speed, combine both sugars and butter for 15-20 seconds. Increase speed to medium-high and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add molasses and beat until well combined, batter will look smooth and silky. Gradually add in the flour mixture to form a fairly stiff dough.
- Using a cookie scoop, place 1-inch balls on prepared baking sheets, about 1 1/2 inches apart. Bake for 10-11 minutes for soft cookies, 13-14 for crisp.
- Remove from oven, cookies will appear puffed, but will settle as they cool. Leave on baking sheets for 4-5 minutes then transfer to cooling racks to cool completely.
Notes
- Softened butter means you should take it out of the fridge about 20 minutes before using it. You don't want it too soft.
- For best baking results, bring the eggs out at the same time as the butter.
- Insulated baking sheets are my favorite, but you can use any cookie sheets lined with parchment.
Nutrition
Serving: 1cookie | Calories: 109cal | Carbohydrates: 19g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 53mg | Potassium: 74mg | Fiber: 1g | Sugar: 11g | Vitamin A: 101IU | Calcium: 15mg | Iron: 1mg
