Easy Gingersnap Cookies
It’s fall and all I’m thinking about is falling amber leaves, hot, spiked cider, and a good movie with my hubby. Oh, and crème fraiche ice cream sandwiches made with these super Easy Gingersnap Cookies.
Ingredients
- 1 cup 2 sticks unsalted butter, at room temperature
- 1/2 cup light or dark brown sugar
- 1 cup granulated sugar
- 3 tablespoons unsulfured molasses
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- Coarse sugar such as turbinado or demerara for rolling
Instructions
- Get ready: Preheat your oven to 350°F. Line your baking sheets with parchment for non-stick baking.
- Mix it up: In a large bowl, cream together butter and sugars until fluffy. Blend in molasses, egg, and vanilla.
- Combine dry ingredients: Whisk together flour, baking soda, salt, and spices in a separate bowl.
- Make the dough: Gradually mix dry ingredients into wet until just combined. Don't overmix!
- Shape and sugar: Scoop dough into balls, roll in coarse sugar, and place on baking sheets.
- Bake to perfection: Bake for 15 minutes until edges are set. Let cool to achieve crispy goodness.
- Store and enjoy: Keep your gingersnaps in an airtight container to maintain their snap!
Nutrition
Calories: 189kcalCarbohydrates: 27gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 162mgFiber: 0.5g
Tried this recipe?Let us know how it was!