Ginger Snap Cookies are one of my favorite cookies. They're a favorite holiday cookie, but are great any time of year. They’re quick and easy to make and packed with spicy ginger flavor. These are perfectly crisp and crunchy, the way a gingersnap should be!
Course Dessert Recipes
Cuisine American
Prep Time 15 minutesminutes
Cook Time 7 minutesminutes
Total Time 22 minutesminutes
Calories 67kcal
Author Robin Donovan
Ingredients
½cupmolasses
¼cupunsalted butterat room temperature
½cupgranulated sugar
1 ½cupsall-purpose flour
2 to 3teaspoonsground ginger
¼teaspooncinnamon
¼teaspoonsalt
¼teaspoonbaking soda
3tablespoonscoarse sugarlike turbinado
Instructions
Preheat oven to 350ºF and line a baking sheet with parchment paper.
Heat the molasses for 1 minute in the microwave.
Put the butter in a heat-safe bowl and then pour the warmed molasses over it. Stir or beat to mix well. Add the sugar and mix to combine.
Add the flour, ginger, cinnamon, salt, and baking powder and beat to mix well.
Put the coarse sugar in a small bowl.
Form the dough into 1 to 1 ½-inch balls and then roll them in the sugar so that half of the ball is completely coated in sugar. Arrange the sugar-coated balls on the prepared baking sheet leaving 2 to 3 inches in between.
Once all the balls have been formed and coated in sugar, use a juice glass or another flat, round object to press the dough balls down into flat circles, about ¼-inch thick. Sprinkle additional sugar on top of the cookies, pressing it in a bit if necessary to make sure it stays put.
Bake the cookies for 6 to 8 minutes until they are set but still soft and not visibly browned. Immediately transfer the cookies to a wire rack to cool. They will be soft when you take them off the baking sheet, but they’ll become crisp as they cool.