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.

Add unsalted room temperature butter, granulated sugar, and light brown sugar to a bowl of a hand or stand mixer and mix together until combined.

Add 1 large egg and unsulfured molasses to the mixture.

Mix baking soda, salt, ground cinnamon, ground cloves, and ground ginger together until combined.

Optionally, use freshly grated ginger instead of ground ginger for more flavor. Cardamom and allspice can also be added.

Add the all-purpose flour and mix only until combined, making sure not to over mix the dough.

To avoid dusting, add a little flour at a time and mix only until the flour is combined. Over mixing will develop gluten and result in flat cookies.

Scrape down the bowl as needed to incorporate anything stuck on the sides into the dough.

Using a spatula or hand mixer, give the dough a quick mix to ensure everything is combined.

In a small bowl, add some granulated sugar or sanding sugar for rolling the cookies.

Using a cookie scoop or your hands, scoop the dough into balls and roll them in the granulated sugar or sanding sugar until completely covered.

Place the dough balls on a baking sheet lined with parchment paper, leaving enough room in between to allow them to spread.

Place the tray in a preheated oven at 350°F for around 10 minutes or until they start to turn light brown around the edges and the tops start to crack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens