Gingersnap Cookies – Super King Markets

Perfect Gingersnap Cookies Recipe

These classic Gingersnap Cookies are perfect for any occasion, especially during the holidays! They’re crisp, spicy, and oh-so-delicious. Best of all, this recipe is simple enough for beginners and sure to be a hit with everyone.

Prep: 15 min | Bake: 10 min | Makes: 3 Dozen

Ingredients

• 1 cup packed brown sugar

• 3/4 cup butter, melted

• 1 egg

• 1/4 cup molasses

• 2-1/4 cups all-purpose flour

• 1-1/2 teaspoons ground ginger

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves

• 1/4 cup sugar

Directions

Step 1 - Mix the Dough

1. In a large bowl, beat together brown sugar, melted butter, egg, and molasses until smooth.
2. In a separate bowl, combine flour, ginger, baking soda, cinnamon, and cloves.
3. Gradually mix the dry ingredients into the wet mixture until the dough is stiff.
4. Cover and refrigerate for at least 2 hours.

Step 2 - Shape and Prepare

1. Preheat the oven to 350°F (175°C).
2. Shape the dough into 1-inch balls and roll each ball in sugar.
3. Place the dough balls 2 inches apart on greased baking sheets.

Step 3 - Bake to Perfection

1. Bake for approximately 10 minutes or until the cookies are set.
2. Cool on the baking sheet for 1 minute before transferring to wire racks to cool completely.

Tips for the Perfect Gingersnap Cookies

• Chill the Dough: Refrigerating the dough helps the cookies hold their shape during baking.
• Spice it Up: For extra warmth, add a pinch of nutmeg or cardamom.
• Storage: Keep in an airtight container for up to a week or freeze for longer storage.

Expand your cookie platter this holiday season with our Polvorones Cookies, a delicious complement to these spicy gingersnaps.

FAQ

Q: Can I use margarine instead of butter?

Yes, but butter gives a richer flavor and better texture.

Q: How do I make them softer?

Slightly underbake them and store in an airtight container with a slice of bread to maintain softness.

Q: Can I substitute molasses?

Dark corn syrup or honey can work, but molasses adds the traditional flavor of gingersnaps.

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