How To Make Soft Gingersnap Cookies

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

molasses

🥗Healthier: maple syrup

💰Cheaper: honey

Maple syrup provides a similar sweetness with a different flavor profile.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Preheat oven to 350°F (175°C).

In a large bowl, add 3/4 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup firmly packed dark brown sugar.

Use an electric mixer to beat the ingredients together until creamy and well combined.

Add 3 tablespoons of unsulphured molasses and 3/4 teaspoon of vanilla extract to the butter mixture.

Add 2.5 teaspoons of ground ginger, 3/4 teaspoon of ground cinnamon, 1/2 teaspoon of ground cloves, and 1/8 teaspoon of cayenne pepper, then stir everything together.

Add 1 large egg and mix until well combined, ensuring no ingredients are left at the bottom of the bowl.

In a separate bowl, combine 2 1/4 cups of all-purpose flour, 1 teaspoon of baking powder, 3/4 teaspoon of baking soda, and 3/4 teaspoon of salt, stirring until combined.

Gradually stir the dry ingredients into the wet ingredients until a cookie dough forms.

Scoop about 1.5 tablespoons of dough, roll it into a smooth ball, and optionally roll it in granulated sugar.

Transfer the cookie dough balls to a baking sheet, spacing them at least 2 inches apart.

Bake in the preheated oven for about 10 to 11 minutes.

Let the cookies cool completely on the baking sheet before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens