These Gingersnap Cookies are the perfect balance of sugar, spice and everything nice. With both fresh and ground ginger, these cookies aren’t too spicy and just sweet enough.
0 Measure [wprm-ingredient text="1 ½ cups all-purpose flour" uid="0"], [wprm-ingredient text="1 ½ teaspoons ground ginger" uid="1"], [wprm-ingredient text="1 teaspoon ground cinnamon" uid="2"], [wprm-ingredient text="1 teaspoon baking soda" uid="3"] and [wprm-ingredient text="¼ teaspoon kosher salt" uid="4"] into a large bowl. Whisk to combine, and set aside.
1 Cream the softened [wprm-ingredient text="½ cup unsalted butter" uid="5"] and [wprm-ingredient text="1 tablespoon fresh grated ginger" uid="6"] together until light and fluffy in a stand mixer fit with the paddle attachment (or with a hand mixer).
2 Add [wprm-ingredient text="½ cup dark brown sugar" uid="7"] to the butter/ginger mixture. Whip until smooth.
3 Pour [wprm-ingredient text="½ cup unsulphured molasses" uid="8"] into the butter mixture. Mix on medium speed until combined and fragrant.
4 Mix half the flour mixture into the wet ingredients, mixing until combined and scraping down the sides of the bowl with a rubber spatula.
5 Pour in the rest of the flour mixture, and mix until just combined.
6 Cover the bowl with a sheet of plastic wrap. Chill in the refrigerator for two hours.
7 Preheat the oven to 325°F. Line one large baking sheet with parchment paper or a nonstick baking mat. Set aside for later.
8 Scoop the dough with a 1-tablespoon cookie scoop. Roll the dough in the palm of your hand, then roll in [wprm-ingredient text="½ cup granulated sugar" uid="9"].
9 Place on the prepared baking sheet.
10 Bake for 16-18 minutes in the preheated oven, or until the cookies have flattened and firmed up.
11 Let cool for 5 minutes, then transfer to wire racks to finish cooling.
12 Enjoy with your favorite beverage!
