Homemade Gingersnap Cookies

By | 7:54 AM Leave a Comment

Rating: 5
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Homemade Gingersnap Cookies
Homemade Gingersnap Cookies

  • 3 3/4 cups unbleached all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3 teaspoons ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 2 large eggs
  • 1/2 cup dark molasses
  1. Preheat oven to 350 F. Line insulated baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and allspice. Set aside.
  3. 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.
  4. Using a cookie scooper, 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.
  5. 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.                                                                                                                                                                                                                                

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