Ingredients for Classic Gingersnap Cookies
- Butter
- 1 ¼ cups granulated sugar (plus ¼ cup for rolling)
- 1 large egg
- ½ cup molasses
- 3 cups all-purpose flour
- Ground Ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- Cayenne Pepper
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How to Make Classic Gingersnap Cookies
- Preheat oven to 375°F (190°C).
- Grease a baking sheet or line it with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter or margarine and 1 ¼ cups granulated sugar until light and fluffy.
- Beat in 1 large egg and ½ cup molasses until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 tablespoons ground ginger, 1 tablespoon ground cinnamon, 1 teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon cayenne pepper (optional).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch balls.
- Roll the balls in ¼ cup granulated sugar to coat.
- Place the cookies about 2 inches apart on the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are nicely browned and the cookies are crackly. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
34g
Fat
12g
Carbs
4g