Gingersnaps are mandatory Christmas baking. They taste like Christmas, smell like grandma’s house, and are the perfect afternoon snack with a cup of coffee.
These gingersnaps are delicious – not too gingery, just the right amount of molasses. They are very light in colour, however, much lighter than what I think of as being more traditional gingersnap cookies. But the taste is spot on! They have a soft centre and crispy edges. Really, they are the perfect Christmas cookie.
- 2 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1/8 tsp salt
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1/4 cup + 2 tbsp molasses
- additional granulated sugar, for rolling
1. Preheat oven to 375.
2. Mix together flour, baking soda, cinnamon, ginger and salt.
3. In a separate bowl, cream together butter and sugar until soft and fluffy.
4. Mix in the egg. Add the molasses and stir until combined.
5. Add the flour mixture, stirring until combined.
6. Form dough into cookie-sized balls. Roll the balls in the sugar and place on baking sheet.
7. Bake for 10 minutes. Allow to sit on the sheet until the cookies firm up (5 minutes), and then move to wire rack to cool.
Makes 2 dozen cookies.
Recipe adapted from Annalise at Completely Delicious.