Gingersnap Cookies
The perfect crisp and chewy texture for the best gingersnap cookies you've ever had! Pair with milk or coffee!
Servings 40 cookies
Ingredients
- 3 3/4 cups flour (we use einkorn) (460g)
- 3/4 cup butter, room temperature
- 1 cup sugar
- 3/4 cup molasses
- 1 egg
- 2 tsp baking soda
- 1 tsp cinnamon
- 2 tsp ginger, ground
Instructions
- 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.
- Allow dough to rest for about 15 minutes before assessing how sticky it is for rolling.
- 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.
Notes
**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.