Donna’s Gingersnap Cookies
This gingersnap cookie recipe has been a family favorite, passed down by my mom — the best baker! Enjoy a sweet treat and Happy Holidays!
Ingredients
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
3/4 cup butter (room temperature)
3/4 cup brown sugar
1/4 cup white sugar
1 large egg
1/4 cup dark molasses
1/4 cup white sugar (for rolling cookies)
Directions
Preheat oven to 350 degrees.
Sift flour, ginger, baking soda, cinnamon, nutmeg and salt into a mixing bowl. Stir the mixture until blended.
Beat butter in a large bowl with an electric mixer until creamy. Gradually beat in brown and white sugar. Add egg and molasses and beat until light and fluffy.
Add 1/3 of the flour mixture into the butter mixture; stir until blended. Sift in the remaining flour mixture and mix together until a soft dough forms.
Roll dough into 1-inch-diameter balls.
Roll dough balls in sugar until coated, then place 2 inches apart on baking sheets.
Bake in the preheated oven until tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack.
Enjoy and Happy Holidays!
