Molasses Gingersnap Cookies Recipe
Prep Time:
15 minutes
Cook Time:
8 minutes
Servings:
36 cookies
Ingredients
  • 3 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • 1 cup unsalted butter, softened
  • ½ cup brown sugar
  • 1 cup granulated sugar, divided
  • 1 large egg
  • ⅓ cup molasses
  • 1 teaspoon maple extract
Directions
  1. Preheat the oven to 375 F. Line cookie sheets with parchment paper and set aside.
  2. In a medium bowl, add the flour, salt, baking soda, ginger, cinnamon, cardamom, and cloves, and whisk together until combined. Set aside.
  3. In a separate large bowl use an electric mixer to cream the butter, brown sugar, and ½ cup of granulated sugar together until pale and fluffy, about 3 minutes. Add the egg, molasses, and maple extract, scraping the bowl as needed.
  4. Reduce the mixer speed to low and add the flour mixture until just combined.
  5. Use a cookie scoop to scoop balls of dough into a small bowl with the remaining ½ cup of sugar, toss to coat, and place on the cookie sheets about 2 inches apart from each other. Gently press down on the dough balls to flatten them slightly.
  6. Bake for 8-10 minutes, until the bottoms and edges of the cookies are golden brown.
  7. Remove the cookies from the oven and let them cool on the sheet for 5 minutes, then transfer them to a wire rack to cool further before serving.