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Gingersnap Cookie Recipe

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Ingredients

Warning0 allergens identified

Gingersnap Cookie Recipe

2 ¼ cups all purpose flour

1 tsp baking soda

2 teaspoons ground ginger

2 teaspoons instant espresso powderoptional

1 tsp ground cinnamon

½ tsp ground cloves

½ tsp salt

12 tablespoons unsalted buttersoftened

½ cup brown sugarpacked

½ cup granulated sugarplus 1/4 cup for rolling (use sparkle sugar for even more flair!)

1 eggroom temperature

⅓ cup molasses

1 tbsp orange zestoptional

Instructions

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Instructions

Place the flour, baking soda, ginger, espresso powder, cinnamon, cloves, and salt in a small bowl and whisk until combined. Set aside.

Place the butter, brown sugar, and 1/2 cup granulated sugar in medium bowl and cream at medium high speed until light and fluffy, about 2-3 minutes.

Beat in egg on low speed until incorporated, then add the molasses and orange zest and beat till combined.

Add the dry ingredients to the wet ingredients, beating on low just until combined. Cover with plastic wrap and chill up to 2 hours or overnight.

Set the oven racks to the upper and lower thirds of the oven. Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper. Let the cookie dough sit out a bit until it's easier to scoop if it was chilled overnight. Using a 1 1/2" cookie scoop, scoop out 1 1/2 tablespoons of dough and roll them into balls, then toss them in the 1/3 cup granulated sugar or sparkle sugar until well coated.

Place the dough balls on the cookie sheet 2 inches apart. Bake 8-12 minutes, or until the edges become crisp, switching the pans between the top and bottom racks and rotating them halfway through during the baking time. Cool for 10 minutes on a wire rack, then remove from the pan and cool completely on the wire rack.

Nutrition

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Tips & Tricks (5)

Bloom Your Espresso Powder 🌟
Mix instant espresso powder with a small amount of hot water before adding to the dough to intensify its flavor and ensure it distributes evenly throughout the cookies.
Chill Dough for Perfect Texture 🧊
Refrigerate your cookie dough for at least 30 minutes before baking to prevent excessive spreading and achieve that signature chewy center with crispy edges.
Toast Your Spices First 🔥
Lightly toast the ground ginger, cinnamon, and cloves in a dry skillet for 30 seconds before mixing into your dough to unlock their essential oils and deepen their warm, complex flavors.
Use Fresh Molasses 🍯
Check your molasses expiration date and opt for unsulfured varieties for the richest, most authentic flavor—old molasses can result in flat, less flavorful cookies.
Underbake Slightly for Chewiness 👌
Remove cookies from the oven when the edges are set but the centers still look slightly underdone—they'll continue cooking on the baking sheet for perfectly chewy results.