Homemade Gingersnap Cookies

Rating: 5

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Homemade Gingersnap Cookies

Ingredients

• 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

Instructions

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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