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Spicy Gingersnap Cookies: Crisp Edges and Chewy Center Await!

Spicy Gingersnap Cookies (Crisp Edges, Chewy Center)
Print Recipe

Deliciously spiced gingersnap cookies with crisp edges and a chewy center, perfect for the holiday season.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • 1/4 cup granulated sugar (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
  3. In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the egg and molasses to the butter mixture and mix until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Form the dough into balls and roll them in granulated sugar.
  7. Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are set and the centers are still soft.
  9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra spice, add a pinch of cayenne pepper to the dough.
  • Store cookies in an airtight container to maintain freshness.
  • These cookies can be frozen for up to 3 months.

Nutrition

Find it online: https://howeats.com/spicy-gingersnap-cookies-crisp-chewy-recipe/