Fall in love with the holidays over and over again with these Crunchy Gingersnap Cookies! This recipe is simple to prepare and guaranteed to put a smile on Santa's face. These cookies are great dunked in milk, munched with coffee or sprinkled over ice cream.
1 stick (8 tbsp) unsalted butter, room temperature
3/4 cup granulated sugar
2 tbsp pure maple syrup
1 large egg, at room temperature
3 tbsp dark molasses
2 cups unbleached all-purpose flour
1 tbsp ground ginger
1 1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp fine sea salt
1
Preheat the oven to 350˚ F with the racks in the middle.
2
Prepare 2 baking sheets with parchment or silicone liners.
3
Make the ginger sugar: combine the decorating sugar with the ginger and set aside.
4
Make the cookie dough: Cream the butter, sugar and maple syrup in the bowl of a stand mixer with the paddle attachment.
5
Add the egg and molasses. Beat well, scraping down the sides as needed.
6
In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon and salt.
7
Add the flour mixture in two additions to the butter mixture. Beat until everything is well incorporated, scraping down the sides as needed.
8
Roll dough balls about 1 inch in diameter, roll in the sugar-ginger mixture and place about 2 inches apart on the prepared baking sheets. Flatten the dough balls using your palm or the bottom of a glass.
9
Bake the cookies for 12-15 minutes or until the edges are just golden brown.
10
Let cool for 5 minutes, then transfer to cooling racks.
You can make these cookies smaller (bite size) just adjust baking time to shorter if you do so.
Ingredients
-ginger sugar
1/4 cup coarse decorating sugar
1 tsp ground ginger
-cookies
1 stick (8 tbsp) unsalted butter, room temperature
3/4 cup granulated sugar
2 tbsp pure maple syrup
1 large egg, at room temperature
3 tbsp dark molasses
2 cups unbleached all-purpose flour
1 tbsp ground ginger
1 1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp fine sea salt
Directions
1
Preheat the oven to 350˚ F with the racks in the middle.
2
Prepare 2 baking sheets with parchment or silicone liners.
3
Make the ginger sugar: combine the decorating sugar with the ginger and set aside.
4
Make the cookie dough: Cream the butter, sugar and maple syrup in the bowl of a stand mixer with the paddle attachment.
5
Add the egg and molasses. Beat well, scraping down the sides as needed.
6
In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon and salt.
7
Add the flour mixture in two additions to the butter mixture. Beat until everything is well incorporated, scraping down the sides as needed.
8
Roll dough balls about 1 inch in diameter, roll in the sugar-ginger mixture and place about 2 inches apart on the prepared baking sheets. Flatten the dough balls using your palm or the bottom of a glass.
9
Bake the cookies for 12-15 minutes or until the edges are just golden brown.
10
Let cool for 5 minutes, then transfer to cooling racks.
AuthorMarla Meridith
