Imagine biting into a cookie that instantly transports you back to your grandmother's cozy kitchen – crisp edges, soft center, and a warm burst of spicy ginger that dances on your taste buds! These aren't just any gingersnap cookies; these are Grandma Argyle's time-honored recipe that has been delighting families for generations. With a perfect balance of sweet molasses and aromatic spices, these cookies are about to become your new holiday (or anytime) obsession!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup molasses
- 1 egg
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, and ground cloves until well combined and no lumps remain.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add the molasses and egg to the butter mixture. Beat until completely incorporated and the mixture is smooth and uniform in color.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Optional: Roll the dough balls in additional granulated sugar before placing on the baking sheet for an extra crispy, sparkly exterior.
- Bake in the preheated oven for 8-10 minutes, or until the edges are slightly darker and the centers look set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ingredient Temperature Matters: Ensure your butter is truly softened but not melted, and use room temperature egg for the smoothest batter.
- Don't Overmix: Mix your ingredients just until combined to keep the cookies tender and prevent tough texture.
- Uniform Cookie Size: Use a cookie scoop for consistent sizing, which ensures even baking and professional-looking results.
- Sugar Rolling Hack: Rolling cookies in extra sugar before baking creates a delightful crackly, sparkly exterior that looks and tastes amazing.
- Watch Baking Time Closely: These cookies can quickly go from perfectly golden to overdone. Start checking at 8 minutes and look for slightly darker edges.
- Cooling is Crucial: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to help them set properly.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 17g
Protein: 1g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
