Molasses Gingersnaps

How to Make Molasses Gingersnaps

1. 1

   Step 1: Preheat and combine dry spices

   Preheat the oven to 350°F (175°C) and line two baking sheets with parchment or silicone. In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and fine sea salt until evenly combined and fragrant.

   For this step

   • 2 cupsAll-purpose flour
   • 2 tablespoonsGround ginger
   • 1 teaspoonGround cinnamon
   • 1 teaspoonBaking soda
   • 1/2 teaspoonFine sea salt
2. 2

   Step 2: Cream butter and brown sugar

   In a large bowl or the bowl of a stand mixer fitted with the paddle, cream the softened unsalted butter and packed dark brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the bowl to ensure even mixing before adding the wet ingredients.

   For this step

   • 1/2 cupUnsalted butter, softened
   • 1 cupDark brown sugar, packed
   
3. 3

   Step 3: Add molasses and egg

   Beat in the unsulphured molasses and the large egg until the mixture is smooth and glossy, about 1 minute. The molasses gives the dough its deep flavor and helps retain chewiness, so mix just until incorporated.

   For this step

   • 1/3 cupUnsulphured molasses
   • 1 itemLarge egg
   
4. 4

   Step 4: Combine wet and dry

   Add the dry ingredient mixture to the wet ingredients in two additions, mixing on low speed until just combined and no streaks of flour remain. Do not overmix; you want a soft, slightly sticky dough that will hold its shape when scooped.
   
5. 5

   Step 5: Chill, shape, and roll

   Cover the dough and chill it for at least 20–30 minutes to make it easier to handle and to help the cookies develop crisp edges. Scoop rounded tablespoons (or use a 1-inch scoop) of dough, roll into balls, then roll each ball in granulated sugar and place 2 inches apart on the prepared baking sheets.

   For this step

   • 1/4 cupGranulated sugar (for rolling)
6. 6

   Step 6: Bake and cool

   Bake in the preheated oven for 10–12 minutes, until the edges are set and the tops show characteristic cracks; centers should still look slightly soft. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely—they will crisp a bit as they cool.
   

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment or silicone. In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and fine sea salt until evenly combined and fragrant.
2. In a large bowl or the bowl of a stand mixer fitted with the paddle, cream the softened unsalted butter and packed dark brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the bowl to ensure even mixing before adding the wet ingredients.
3. Beat in the unsulphured molasses and the large egg until the mixture is smooth and glossy, about 1 minute. The molasses gives the dough its deep flavor and helps retain chewiness, so mix just until incorporated.
4. Add the dry ingredient mixture to the wet ingredients in two additions, mixing on low speed until just combined and no streaks of flour remain. Do not overmix; you want a soft, slightly sticky dough that will hold its shape when scooped.
5. Cover the dough and chill it for at least 20–30 minutes to make it easier to handle and to help the cookies develop crisp edges. Scoop rounded tablespoons (or use a 1-inch scoop) of dough, roll into balls, then roll each ball in granulated sugar and place 2 inches apart on the prepared baking sheets.
6. Bake in the preheated oven for 10–12 minutes, until the edges are set and the tops show characteristic cracks; centers should still look slightly soft. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely—they will crisp a bit as they cool.