Gingersnap Cookies

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

molasses

🥗Healthier: honey

💰Cheaper: maple syrup

Honey can provide a similar sweetness with different flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

In the bowl of a stand mixer, add softened butter, granulated sugar, dark brown sugar, and molasses.

Beat the mixture until smooth, avoiding incorporating too much air to prevent spreading during baking.

In a separate bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt until combined.

Gradually add the dry ingredients into the wet ingredients while the mixer is running on low speed, mixing just until combined.

Turn the dough out onto a lightly floured work surface and use your hands to bring it all together.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to overnight to chill.

Remove the chilled dough from the fridge and shape it into a log about 3 inches in diameter.

Wrap the log in plastic wrap and place it into the freezer for at least 20 minutes until firm.

Preheat the oven to 350°F (175°C).

Remove the dough from the freezer and slice it into 1/4 inch thick pieces, rotating the log as you slice to keep it from flattening.

Place the slices onto an ungreased baking sheet, spacing them at least 1 inch apart.

Bake in the preheated oven for about 8 to 15 minutes, adjusting time for desired chewiness or crispness.

Once baked, let the cookies cool in the pan for at least 5 minutes before transferring to a cooling rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens