Classic Gingersnap
A soft and chewy classic gingersnaps are the perfect cookie for your holiday spread. They are great for gatherings or gifting.
- 1 cup sugar
- ¾ cup unsalted butter, softened to room temp
- ¼ cup molasses
- 1 large egg
- 2 ¼ cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- extra sugar
- Add sugar, butter, molasses, and egg in large bowl and beat on medium until light and fluffy
- Mix in the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt until well combined.
- Cover with plastic wrap and chill in the refrigerator for an hour or overnight.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
- Place small amount of sugar on plate for rolling.
- Using a medium cookie scoop, shape the dough into 1″ balls. Roll in sugar and place on prepared baking sheet.
- Bake for 9-10 minutes or until set.
- Remove from oven and let stand on the cookie sheet for 1 minute before transferring to a cooling rack to cool completely.