These chewy gingersnaps strike the perfect balance of warm spice and molasses sweetness. They’re soft and tender in the center with a lightly crisp edge — not overpowering, just deliciously spiced.
Be sure to also check out my most popular cookie recipe, Potato Chip Cookies.
Gingersnaps
5 from 2 votes
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Author: Erica
Ingredients
- 1-1/2 c unsalted butter softened
- 2-3/4 c granulated sugar divided
- 2 eggs
- ½ c dark molasses
- ½ t pure vanilla extract
- 3-1/2 c all-purpose flour
- ½ c whole wheat flour
- 2 t baking soda
- 2 t cinnamon
- 2 t ground cloves
- 2 t ground ginger
Instructions
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Beat the softened butter until creamy. Gradually add 2 cups of the granulated sugar and continue to beat until the mixture is light and fluffy. Add the eggs, molasses, and vanilla, beating until fully combined.
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Sift together the all-purpose flour, whole wheat flour, baking soda, cinnamon, ground cloves, and ground ginger. Gradually add the dry ingredients to the creamed butter mixture, beating well. The dough will be soft; chill it for about an hour to make it easier to handle.
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Form walnut-sized balls from the chilled dough and roll each in the remaining granulated sugar. Place the sugared dough balls on a greased or lined baking sheet about 2 inches apart — they will spread while baking. Bake at 375°F (190°C) for about 10 minutes, until the edges are set and tops are crackled. Allow to cool slightly on the pan before transferring to a wire rack to cool completely.
~✿♥✿~