Chewy and crinkly Gingersnap cookies are a stable of the holiday season, and they are surprisingly easy to whip up! Impress your friends and family this winter with some delicious home baked treats full of seasonal spice that are guaranteed crowd pleasers. This recipe makes a big batch, so you’ll have plenty to share with the cookie lovers in your life!
Ingredients:
- 4 ½ cups flour
- 4 tsp baking soda
- 4 tsp ground ginger
- 2 tsp allspice
- 3 tsp ground cinnamon
- 1 tsp salt
- 1 ½ cups butter (softened)
- 2 cups brown sugar
- 2 eggs
- 2 tsp vanilla
- ½ cup light molasses
- 1 cup granulated sugar (for rolling)
Directions:
- Preheat oven to 375 degrees Fahrenheit
- Stir together flour, spices, salt and baking soda
- Beat together butter and brown sugar using a stand or hand mixer until fluffy
- Add egg and molasses and mix until fully blended
- Slowly mix in dry ingredients until fully combined
- Chill dough for an 1-3 hours in the fridge
- Roll dough into small balls and roll in granulated sugar before placing onto a greased baking sheet
- Bake for 8 minutes. Remove from the oven and let cool for 5 minutes before serving.
- Enjoy!
Grace Giger can be reached at [email protected]
