Name: Classic Gingersnaps
Cook time: 14 min
Ingredients: 3 3/4 cup unbleached, all-purpose flour; 1 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3 teaspoon 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 stick unsalted butter, softened; 2 large eggs; 1/2 cup dark molasses

Classic Gingersnaps

By: Amanda Formaro for RecipeLion

2 Comments

Classic Gingersnaps

By: Amanda Formaro for RecipeLion

With their chewy texture and spicy flavor, these cookies can be highly addictive. Classic Gingersnaps are an old favorite, and this is one of the best cookie recipes around. The gingersnap cookies are flavored with molasses, brown sugar, and a variety of spices that make them taste just like the kind your grandma used to make. If you're a fan of ginger cookies, these might just become your new favorite go-to recipe for gingersnaps.

Cooking Time14 min

Ingredients

3 3/4 cups unbleached, all-purpose flour
1 1/2 teaspoon 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 stick unsalted butter, softened
2 large eggs
1/2 cup dark molasses

Instructions

Preheat oven to 350 degrees F. Line insulated baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and allspice. Set aside.
In mixer in 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.
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.
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.