Description
Grandma Geri’s Gingersnaps are soft, chewy molasses cookies bursting with warm spices like cinnamon, ginger, cloves, and a hint of cayenne for a subtle kick. These classic cookies are perfect for a cozy treat or holiday baking, featuring a rich molasses flavor balanced by a crispy sugar-coated exterior.
Ingredients
Scale
Cookie Dough
- 1 1/2 cups (3 sticks) Cold Butter, cut into cubes
- 2 cups Sugar
- 2 Eggs
- 1/2 cup Molasses
- 4 cups Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2 teaspoons Cinnamon
- 2 1/2 teaspoons Ginger
- 2 teaspoons Cloves
- 1/2 teaspoon Cayenne Pepper
For Rolling
- Sugar (for coating)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking pans with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the cold butter cubes and sugar using an electric mixer on medium speed for about 4 minutes until the mixture is light, fluffy, and pale in color.
- Add Eggs and Molasses: Add the eggs one at a time to the creamed butter mixture, mixing well after each addition to fully incorporate. Then, add the molasses and mix until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and cayenne pepper to evenly distribute the spices.
- Mix Dough: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix to keep the cookies tender.
- Shape and Coat Dough Balls: Pour sugar into a small bowl. Roll the cookie dough into small balls, about 1 inch in diameter, then roll each ball thoroughly in the sugar until well coated.
- Arrange and Bake: Place the sugar-coated dough balls on the prepared baking pans spaced about 2 inches apart. Bake in the preheated oven for 12 to 15 minutes, or until the edges are set but the centers remain soft.
- Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Grandma Geri’s Famous Soft Molasses Cookies have a secret ingredient—cayenne pepper—that adds a delightful subtle heat balancing the sweetness.
- Be careful not to overmix the dough to maintain the soft texture of the cookies.
- Rolling dough balls in sugar before baking gives these gingersnaps a crunchy, sweet coating.
- Store cookies in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
