Best Chewy Gingersnap Cookies
Gingersnap are a traditional American snack known for their rich combination aromatic spices and earthy sweetness . They are also most commonly known by the name of Ginger Cookies or even Molasses Cookies, as Molasses tends be the the standout ingredient. This recipe will show you how to make this instantly recognizable snack entirely form scratch, without having to use store-bought cookie dough!
Equipment
- Whisk(s)
- Plastic Spatula (s)
- 2 Large Mixing Bowls
- Parchment Paper
- Baking Sheet(s)
- Measuring Cups/Spoons
- 1 Knife
- 2 TBSP Cookie Scoop
Ingredients
- 2 Cup All-Purpose Flour
- 1 1/2 TSP Ground Ginger
- 1/4 'Cup Unsulphured Molasses
- 1/4 TSP Ground Nutmeg
- 1/4 TSP Ground Cloves
- 3/4 TSP Ground Cinnamon
- 1/2 Cup White Granulated Sugar
- 1/2 Cup Dark Brown Sugar
- 1/2 TSP Iodized Salt
- 1 TSP Baking Soda
- 3/4 Cup Melted Unsalted Butter
- 1/2 TSP Vanilla Extract
- 2 Extra Large Egg Yolks
- 1/4 Cup White Granulated Sugar (Separate Small Bowl For Rolling)
Instructions
- Combine dry ingredients (Flour, Baking Soda, Cinnamon Cloves, Ginger, Nutmeg and Salt) in large mixing bowl.
- Whisk dry ingredients until combined.
- Add butter + sugar in a separate large mixing bowl.
- Whisk butter with sugar until well-combined (approx. 60 seconds).
- Add other wet ingredients (Egg Yolks, Vanilla Extract, Molasses) to combined Butter + Sugar and whisk for 30 seconds each until combined.
- Add wet ingredients into bowl with dry ingredients and fold until just combined.
- Preheat oven to 350*F and line cookie sheet with parchment paper.
- Add 1/4 Cup Sugar mixture to small bowl
- Using cookie scoop, form dough into symmetrical balls and roll each of them in white sugar until well-coated
- Place dough onto cookie sheet(s) and ensure they are evenly spaced.
- Place cookie sheet(s) in oven and bake for 10 minutes***.
- Allow cookies to cool before serving.
Video
Notes
***This recipe was tested using an electric range. Exact cook times may vary slightly if using a gas range.
Disclaimer