I love gingersnap cookies. I love their look with the crinkly sugar coated top. I love the taste. With the warm taste of molasses and a nice hint of ginger. These cookies are extra crunchy but as you start chewing it, it becomes nice and chewy.
I also love soft gingersnap cookies but I was looking for a nice crisp gingersnap cookie so I could make a pie crust with it. It turned out to be amazing!! Recipe coming tomorrow. And you will not believe what I did with it! I can’t wait to share it later this week!
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- 12 tablespoons (1½ sticks) unsalted butter
- 1 cup sugar
- 1 large egg
- ¼ cup molasses
- ½ cup sugar in a shallow bowl, for finishing
- 2 or 3 cookie sheets lined with a silicone mat or parchment paper
- Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients.
- Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Roll dough into balls about 1-inch in diameter, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 18 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Let cool slightly then place on a cooling rack.
Very slightly adapted from Food Network