Old Fashioned Ginger Snap Cookies
These ginger molasses cookies are a classic cookie recipe ready to warm up your holiday season with homey spices and a soft bite!
Equipment
- Stand Mixer
Ingredients
- 3 3/4 cups sifted flour
- 1/4 tsp salt
- 2 tsp cinnamon powder
- 2 tsp ginger powder
- 1/2 cup room temperature butter
- 1 cup granulated sugar
- 1 egg
- 1/2 cup molasses
- 1/2 tbsp baking soda
- 1/2 cup strong coffee, room temperature if not room temp, just not TOO hot
Instructions
- Pre-heat the oven to 375 degrees F. Sift the flour, salt and spices into a large bowl.
- Using a stand mixer, cream the butter and sugar until light and fluffy. You may need to stop the machine and remove the mixture from the sides of the bowl a few times.
- Add to the stand mixer the eggs and molasses. Mix until fully combined.
- Dissolve the baking soda in the coffee. Add the flour mixture to the stand mixer alternately with the coffee and mix just enough after each addition to combine the ingredients.
- Ball the dough (it will be sticky!), and wrap with plastic wrap. Place the dough ball in the refrigerator until fully chilled, at least 3 hours, preferably overnight.
- Once chilled, roll the dough out on a parchment paper lined baking sheet. (This may be slightly difficult, but I find it easier to do it this way than to transfer it after rolled, since the dough is sticky). For softer cookies, roll until about 3/8" thick. For ‘snappier’ cookies, roll until about ⅙ inch thick. Cut with any cookie cutter you like. If you do not have a cookie cutter, you can use the opening of a glass cup.
- Remove the extra dough around the cookie cut outs, and move the cookies so there is enough room between them.
- Sprinkle generously with granulated sugar. Bake in the oven for about 9 minutes. Transfer to a cooling rack. Store in an airtight container.
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