The perfect crisp and chewy texture for the best gingersnap cookies you've ever had! Pair with milk or coffee!
Keyword Gingersnap Cookies, Gingersnaps
Prep Time 5minutes
Cook Time 12minutes
Total Time 17minutes
2-3cupsflour (we use einkorn)
3/4cupbutter, room temperature
Preheat oven to 375°F
In the bowl of an electric mixer, combine 2 cups of flour, baking soda, and spices.
Add the butter, sugar, egg, and molasses to the dry mix and process until well combined.
If the dough is still VERY sticky, add additional flour. Dough will still be sticky, but shouldn't coat your palms when rolled into a ball. This may take an additional cup of flour, depending on your flour type.
Roll dough into tablespoon size portions and roll in bowl of sugar to coat.
Bake for 10-12 minutes, allow to cool completely before storing.
**If dough is too sticky, rest in the fridge for 30-60 minutes OR forgo sugar coating and just spoon the dough directly onto tray.
Dough portions, rounded, and coated in sugar freeze very well for easy baking later.Freeze in a single layer, then transfer to a bag once frozen. Bake at 375° for 12 minutes straight from the freezer.
Gingersnap Cookies https://www.amodernhomestead.com/gingersnap-cookies/