Gingersnap Cookies

These cookies have really nice crisp edges with a soft and chewy center and they are also really nice and spicy. Enjoy them anytime with tea or just as a snack. You can make the batter of these cookies using a stand mixer or a large bowl with a hand mixer. You will start with the butter and make sure they are at room temperature and they are also unsalted. In the bowl of your electric mixer fitted with the paddle attachment (or with a hand mixer), beat the butter for a minute until it becomes nice and smooth and scrape down your bowl.

Add in granulated white sugar, firmly packed dark sugar, and pure vanilla extract beat on medium speed until light and fluffy for about 2 – 3 minutes scraping down with your spatula to make sure everything is well mixed then add egg, and the molasses beat until incorporated and scrape it down. In a separate bowl, whisk together the flour, salt, baking soda, and spices (ground cinnamon, ground ginger, and ground cloves using a wire whisk.

Add to the butter mixture the flour mixture and mix until well-combined fold it in using a spatula and scrape the sides to make sure it is well mixed then transfer to the bowl. Cover the batter with a plastic wrap and chill the batter for about 30 – 60 minutes or until firm.  Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Place about 1/2 cup granulated white sugar in a medium-sized bowl. When the batter has chilled sufficiently, roll into 1 inch balls. Roll each ball of dough into the sugar, coating it thoroughly. Place on the baking sheet, spacing about 2 inches apart. Then, with the bottom of a glass, flatten the cookies slightly.

For a cookie with crisp edges and a soft and chewy center, bake for about 12 minutes. (The longer the cookies bake the crisper they will be.) Cool on a wire rack. They can be stored in an airtight container, at room temperature, for about five days.

Ingredients;

  • 3/4 cup (170 grams) unsalted butter, room temperature
  • 1/2 cup (105 grams) firmly packed dark brown sugar
  • 1/2 cup (100 grams) white granulated sugar
  • 1/4 cup (80 grams) molasses
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 2 cups (260 grams) all-purpose flour
  • 1/2 teaspoon (3 grams) baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons (3 grams) ground cinnamon
  • 2 teaspoons (4 grams) ground ginger
  • 1/2 teaspoon (1 gram) ground cloves

Garnish:

  • 1/2 cup (100 grams) granulated white sugar

Instructions;

  1. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 – 3 minutes). Add the molasses, egg, and vanilla extract and beat until incorporated.
  2. In a separate bowl whisk together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined. Cover and chill the batter for about 30 – 60 minutes or until firm.
  3. Preheat the oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.
  4. Place about 1/2 cup (100 grams) granulated white sugar in a medium-sized bowl. When the batter has chilled sufficiently, roll into 1 inch (2.5 cm) balls.
  5. Roll each ball of dough into the sugar, coating it thoroughly. Place on the baking sheet, spacing about 2 inches (5 cm) apart. Then, with the bottom of a glass, flatten the cookies slightly.
  6. For a cookie with crisp edges and a soft and chewy center, bake for about 12 minutes. (The longer the cookies bake, the crispier they will be.) Cool on a wire rack.
  7. Store these ginger snap cookies in an airtight container, at room temperature, for about five days.

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