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Ingredients
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Gingersnap Ingredients
Method
Gingersnap Directions
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2
Mix Dry Ingredients
In a bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt.
- 3
Cream Butter and Sugars
In a separate bowl, cream the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- 4
Add Molasses and Egg
Beat in the molasses, egg, and vanilla extract until well combined.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6
Shape Cookies
Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- 7
Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are firm but the centers are still soft.
- 8
Cool
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
