Gingersnap Cookies Recipe Demonstration - Joyofbaking.com

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 a mixing bowl, beat 3/4 cup (170 g) unsalted butter at room temperature for about 1 minute until smooth.

Add 1/2 cup (100 g) granulated white sugar and 1/2 cup (105 g) firmly packed dark brown sugar to the butter and beat on medium-high speed for about 2 minutes until light and fluffy.

Add 1/2 teaspoon pure vanilla extract and mix until combined.

Add 1 large egg and 1/4 cup (80 g) molasses, mixing until well combined.

In a separate bowl, whisk together 2 cups (260 g) all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 2 teaspoons ground ginger, and 1/2 teaspoon ground cloves.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.

If the batter is too soft, chill it in the refrigerator for 30 minutes to 1 hour until firm enough to roll into balls.

Preheat the oven to 350°F (180°C).

Line a baking sheet with parchment paper or lightly butter it.

Roll the chilled batter into 1-inch (2.5 cm) round balls, weighing about 19-20 g each.

Roll each ball in 1/2 cup (100 g) granulated white sugar to coat.

Place the cookie balls on the prepared baking sheet, spacing them about 2 inches (5 cm) apart.

Gently press each ball down with a glass to flatten slightly, optionally adding more sugar on top.

Bake in the preheated oven for about 12 minutes until the edges are set and the centers are soft and chewy.

Let the cookies cool on the baking sheet before transferring them to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens