CLASSIC GINGERSNAP COOKIES RECIPE - (4.4/5)

Classic Gingersnap Cookies Recipe - (4.4/5) image

Provided by jab120638

Number Of Ingredients 11

3/4 cup unbleached, all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 cup granulated sugar
1 cup light brown sugar, packed
1 1/2 sticks unsalted butter, softened
2 large eggs
1/2 cup dark molasses

Steps:

Preheat oven to 350 degrees F. Line insulated baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and allspice. Set aside. In mixer in low speed, combine both sugars and butter for 15-20 seconds. Increase speed to medium-high and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add molasses and beat until well combined, batter will look smooth and silky. Gradually add in the flour mixture to form a fairly stiff dough. Using a cookie scooper, place 1-inch balls on prepared baking sheets, about 1 1/2 inches apart. Bake for 10-11 minutes for soft cookies, 13-14 for crisp. Remove from oven, cookies will appear puffed, but will settle as they cool. Leave on baking sheets for 4-5 minutes then transfer to cooling racks to cool completely.