These Thin and Crispy Gingersnap Cookies are the perfect balance of spiced and sweet - made with sugar and a blend of ginger, cinnamon, and other warming spices. These cookies are crispy on the outside and perfectly chewy on the inside.
They make a delicious addition to any holiday cookie swap, and are perfect for enjoying with a glass of milk, coffee or cocoa. This recipe makes about 2 dozen cookies, so there will be plenty to share.
Ingredients in Thin and Crispy Gingersnap Cookies
How to make Chewy Gingersnap Cookies
Step By Step Instructions
STEP 1: Preheat your oven to 375°F. Line a baking sheet with parchment paper and set aside.
STEP 2: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and molasses until well combined.
STEP 3: In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, salt, baking powder, and baking soda. Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
STEP 4: Roll the dough into 1-inch balls and place them on the prepared baking sheet, spaced about 1 inch apart. Bake the cookies for 10 to 12 minutes, or until they are golden brown and crispy. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Recipe Tips and Variations
Add-Ins for The Best Gingersnap Cookie Recipe
Frequently Asked Questions
You can use any type of granulated sugar in this recipe, such as white sugar, brown sugar, or even coconut sugar. The flavor and texture of the cookies may be slightly different depending on the type of sugar used, but the overall texture should be the same.
You can use any type of molasses in this recipe, light, dark, or even blackstrap. The flavor of the cookies will vary slightly depending on the type of molasses used. I recommend experimenting with the different option to find the one that you like best.
Yes, you can make gingersnap cookies without eggs by substituting a flax or chia egg. To make a flax or chia egg, mix 1 tablespoon of flax or chia seeds with 3 tablespoons of water and let it sit for a few minutes until it forms a gel-like consistency. Use this in place of the egg in the recipe. Keep in mind that the texture of the cookies may be slightly different without the egg.
Yes, you can make these cookies vegan by using vegan butter and a flax or chia egg instead of regular butter and a regular egg. Keep in mind that the flavor and texture of the cookies may be slightly different with these substitutions.
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