The BEST Crispy Gingersnap Cookies
The BEST Crispy Gingersnap Cookies are the perfect holiday treat! Snappy, low sugar and easily made gluten free. Our favorite cookie!
Servings: 48 cookies
Calories: 77kcal
Ingredients
- 3/4 cup softened salted butter 1.5 sticks
- 3/4 cup organic cane sugar or regular granulated sugar
- 1/4 cup brown sugar
- 1/3 cup molasses
- 1 egg
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 2 teaspoons fresh grated ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon cloves
- 2 1/4 cups all purpose flour or Bob’s Red Mill 1:1 Gluten Free Flour
Sugar for Rolling
- 1/3 cup organic cane sugar
Instructions
- Preheat your oven to 350 degrees.
- Use mixer or to whip together the butter, cane sugar and brown sugar. It should look fluffy and light yellow. This will take 2-3 minutes.
- Add the molasses and the egg and mix until combined.
- Add in the baking soda, ground ginger, fresh ginger, cinnamon and cloves. Add the flour in ½ cup at a time until just incorporated.
- Place ⅓ cup of sugar in a shallow dish. Scoop the cookie dough into 1 tablespoon balls using a cookie scoop or two spoons. The dough will be sticky, but there is no need to chill it.
- Roll in the sugar until coated, then place on a baking sheet lined with parchment paper. Leave 2.5 inches between the cookies as these will spread considerably.
- Bake the cookies for 15 minutes or until they look crackled on top. They should not look wet at all. Take them out of the oven and allow to rest on the cookie sheet for 7 minutes. Move them to a cooling wrap and allow to cool completely.
Video
Nutrition
Serving: 1cookie | Calories: 77kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 74mg | Potassium: 44mg | Fiber: 1g | Sugar: 7g | Vitamin A: 94IU | Calcium: 9mg | Iron: 1mg