Matthews Gingersnap Cookies 2002
Get ready to indulge in the nostalgic warmth of homemade cookies with *Matthew's Gingersnap Cookies 2002*! These delicately spiced treats combine the bold flavors of molasses, ground ginger, cinnamon, and cloves for a perfectly balanced cookie that's crisp around the edges and irresistibly chewy in the center. Rolled in granulated sugar before baking, each gingersnap offers a delightful crackle and a touch of sparkle. Ready in just 25 minutes, this easy-to-follow recipe yields two dozen cookies, making it ideal for sharing during the holidays or cozying up with a cup of tea. With their heavenly aroma and timeless flavor, these gingersnaps are bound to become a family favorite year after year! Perfect for those seeking the best gingersnap cookie recipe, these cookies are sure to satisfy any sweet tooth.
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Ingredients
- 0.75 cup Unsalted butter
- 1 cup Granulated sugar (for dough)
- 0.25 cup Brown sugar
- 0.25 cup Molasses
- 1 piece Large egg
- 2 cups All-purpose flour
- 2 teaspoons Baking soda
- 1 teaspoon Ground ginger
- 1 teaspoon Cinnamon
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 0.25 cup Granulated sugar (for rolling)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, use a hand or stand mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Step 3
Add the molasses and egg to the butter mixture, and beat until well combined.
Step 4
In a separate bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and the dough comes together.
Step 6
Scoop tablespoon-sized portions of dough and roll them into smooth balls.
Step 7
Roll each dough ball in the additional 1/4 cup of granulated sugar until fully coated.
Step 8
Place the sugar-coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each ball to allow for spreading.
Step 9
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers look slightly underbaked (they will continue to bake as they cool).
Step 10
Remove from the oven and let the cookies cool on the baking sheets for 3-5 minutes before transferring them to a wire rack to cool completely.
Step 11
Serve and enjoy, or store in an airtight container at room temperature for up to a week.
Nutrition Facts
| Serving size | (755.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2908.2 |
| Total Fat 79.4g | 0% |
| Saturated Fat 44.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 372mg | 0% |
| Sodium 3237.1mg | 0% |
| Total Carbohydrate 532.4g | 0% |
| Dietary Fiber 8.3g | 0% |
| Total Sugars 346.0g | |
| Protein 31.9g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 306.4mg | 0% |
| Iron 16.7mg | 0% |
| Potassium 1589.1mg | 0% |
Source of Calories