Gingersnaps Cookies

Rustic dessert display featuring thin, crisp baked rounds

Cook Time 40

Total Time 40

Classic gingersnaps cookies with crisp edges and chewy centers, warmly spiced with cinnamon, ginger, and cloves, sweetened with molasses and brown sugar, and rolled in turbinado sugar for a delightful crunch.

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Servings

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1 pinch of salt
1 cup light brown sugar packed
1/4 cup molasses
3/4 cup canola oil
1 large egg
Turbinado sugar for rolling

Instructions

Prepare the dry mixture:

In a medium-sized mixing bowl, combine the flour, baking soda, cinnamon, ginger, cloves, and a pinch of salt. Whisk thoroughly to ensure the spices are evenly distributed.

Mix the wet ingredients:

In a separate large bowl, blend the brown sugar, molasses, canola oil, and egg until the mixture is smooth and cohesive.

Combine wet and dry ingredients:

Gradually incorporate the dry ingredients into the wet mixture, stirring until a soft dough forms. Cover the bowl with plastic wrap and refrigerate for approximately 20 minutes to allow the dough to firm up.

Preheat the oven:

Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or lightly grease them if parchment is unavailable.

Shape and coat the dough:

Using a teaspoon or small scoop, portion out dough and roll into balls. Roll each ball in turbinado sugar, ensuring a full coating, and place them on the prepared baking sheets, spaced at least 2 inches apart.

Bake:

Bake in the preheated oven for 8 minutes if a soft, chewy texture is preferred. For a crisper cookie, bake for 9–10 minutes. The cookies should appear puffed and slightly cracked on top when ready.

Cool:

Remove the baking sheets from the oven and allow the cookies to rest for several minutes before transferring them to a wire rack to cool completely. Cookies will be soft initially but will firm as they cool.

Notes

To make these gingersnaps cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum or a similar binding agent. The dough may be slightly more delicate, so consider extending the chill time by an additional 10 minutes before shaping. Bake as directed.

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