Gingersnaps Cookies
Warmly spiced Gingersnaps Cookies made with molasses, brown sugar, cinnamon, ginger, cloves, and a crisp turbinado sugar coating.
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Ingredients
- 2 c all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground cloves
- Pinch of salt
- 1 c packed light brown sugar
- 1/4 c molasses
- 3/4 c canola oil
- 1 large egg
- Turbinado sugar for rolling
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
- Set the dry mixture aside.
- In a separate mixing bowl, combine the packed light brown sugar, molasses, canola oil, and egg.
- Stir until the mixture is smooth and fully combined.
- Add the flour mixture to the molasses mixture.
- Stir until a soft dough forms and no dry streaks remain.
- Cover the bowl with plastic wrap.
- Chill the dough for 20 minutes.
- Preheat the oven to 375°F.
- Line baking sheets with parchment paper.
- Place the turbinado sugar in a small bowl.
- Scoop the chilled dough by heaping teaspoonfuls.
- Roll each portion into a ball.
- Roll each dough ball in turbinado sugar until evenly coated.
- Place the coated dough balls on the prepared baking sheets, spacing them approximately 2 inches apart.
- Bake for 8 minutes for softer cookies.
- For crispier gingersnaps, bake for 9 to 10 minutes.
- Remove the cookies from the oven.
- Allow the cookies to rest on the baking sheet for several minutes.
- Transfer the cookies to a wire rack.
- Allow them to cool completely before serving or storing.
Notes
To make these Gingersnaps Cookies gluten free, replace the all-purpose flour with a gluten-free 1:1 baking flour blend that contains xanthan gum.
Confirm that the baking soda, spices, molasses, brown sugar, turbinado sugar, and all packaged ingredients are labeled gluten free.
Use clean mixing bowls, measuring cups, spoons, baking sheets, parchment paper, and cooling racks to prevent gluten cross-contact.
Avoid overmixing the dough after adding the gluten-free flour blend, as this may affect the final texture.
Allow the cookies to cool completely before handling, as gluten-free cookies can be more delicate while warm.