How to make Gingersnap Cookies Tutorial

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.

Start by taking 3/4 cup of unsalted butter at room temperature and place it in a mixing bowl.

Add 1 cup of brown sugar to the butter and cream them together until smooth.

Add 1 egg to the mixture and mix well.

Pour in 1/4 cup of molasses and mix until combined.

Add 2 teaspoons of baking powder, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1 teaspoon of ground ginger, and 1/2 teaspoon of ground cloves to the bowl and mix well.

Add 1 cup of all-purpose flour to the mixture and mix thoroughly.

Add an additional 1 and 1/4 cups of all-purpose flour and mix until well combined.

Place the entire bowl of dough in the freezer for at least 15 minutes (up to 25 minutes is fine).

After chilling, scoop out portions of dough with a teaspoon and roll them into 1-inch balls.

Roll each ball in granulated sugar to coat.

Place the dough balls on a greased cookie sheet, spacing them out.

Preheat the oven to 375°F (190°C) and bake the cookies for about 10 minutes.

Remove the cookies from the oven and transfer them to a cooling rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens