Eggless GingerSnap Molasses Cookies …
Today marks day 7th of my Christmas bakes & treats….
These Gingersnaps are an all time family favorite. We love them for their crispiness, and the flavors of ginger and molasses.
I Prefer to bake these cookies, rather than buying ginger snaps.
This recipe is for soft, thick, and puffy gingersnap molasses cookies.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 2 hours, 35 minutes
Yield: around two dozen .
1 cup plus 2 tbsp all-purpose flour
1 tsp baking soda
1/4 tsp salt
3 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp clove powder
1 stick (1/2 cup) unsalted butter, at room temperature
1/4 cup granulated sugar
1/4 light brown sugar
1/4 cup molasses OR 1/4 cup dark brown sugar
In a medium bowl, whisk together the flour, baking soda, salt and spices.
In a large bowl, cream butter and sugars together until well-blended and fluffy. Add the molasses and whisk again until smooth.
Add the flour mixture to the molasses mixture and mix gently until a dough forms.
Turn the dough out onto plastic wrap and fully wrap it.
Chill in the refrigerator for at least two hours.
Preheat the oven to 350°F (180°C). Roll dough into 1-inch balls and place at least two inches apart on parchment paper or greased foil.
For chewier cookies, bake for 10-12 minutes. For crisper, bake for additional 3-5 mins .