Crispy Gingersnap Cookies
Perfectly thin and crispy gingersnap cookies are a Christmas essential and these easy gems will quickly become a cookie jar favorite!
Servings 18 cookies
Calories 148kcal
Ingredients
- 1/2 cup unsalted butter, melted
- 3/4 cup plus 1/4 cup granulated sugar, divided
- 1/3 cup molasses
- 1 large egg
- 2 teaspoons grated fresh ginger
- 1-1/2 teaspoons vanilla extract
- 1-3/4 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Instructions
- Preheat oven to 350F. Line two large sheet pans with parchment paper and set aside.
- In a large bowl, whisk melted butter with 3/4 cup sugar, molasses, egg, ginger, and vanilla until smooth.
- In a separate bowl, combine flour, baking soda, salt, cinnamon, ginger, and cloves. Fold flour mixture into liquid until dough is just combined (dough will be slightly sticky)
- Scoop dough into 1-inch balls and place 2 inches apart on prepared sheet pans. Bake cookies at 350F 12-15 minutes until cookies are crackled on top and golden brown.
- Allow cookies to cool on sheet pans 10 minutes then transfer to a wire cooling rack to cool completely. Enjoy!
Notes
Storing Instructions
Store cookies in an airtight container at room temperature up to 6 days.
Nutrition
Serving: 1 cookie | Calories: 148kcal | Carbohydrates: 23.9g | Protein: 1.5g | Fat: 5.5g | Saturated Fat: 3.4g | Cholesterol: 24mg | Sodium: 180mg | Potassium: 109mg | Fiber: 0.4g | Sugar: 14.6g | Calcium: 19mg | Iron: 1mg