Grandma’s gingersnap cookies

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Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar, plus extra for rolling
  • 1/4 cup molasses
  • 1 large egg
  • Optional: 1/4 cup crystallized ginger, finely chopped (for extra ginger flavor)

Instructions:

  1. Preheat your oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
  3. Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using a hand mixer or stand mixer fitted with a paddle attachment.
  4. Add molasses and egg: Beat in the molasses and egg until well combined. If using crystallized ginger, mix it in at this point.
  5. Mix in dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
  6. Shape the dough: Roll tablespoon-sized portions of dough into balls. Roll each ball in granulated sugar to coat completely.
  7. Bake the cookies: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the cookies are set and crackled on top.
  8. Cool and enjoy: Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to wire racks to cool completely. Enjoy these classic gingersnap cookies with a cup of tea or coffee!
  9. These Grandma’s gingersnap cookies are perfect for the holidays or any time you’re craving a spicy and sweet treat. They have a delightful combination of warm spices and molasses flavor that’s sure to bring back memories of Grandma’s kitchen. Enjoy!

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