By Sarah Orban, Track sprint athlete & founder of Sorbs Cooking food blog
These gingersnaps are my favourite cookies to bake because they always remind me of the holidays! I have done lots of experimenting to get the perfect soft and chewy gingersnap with the right amount of spice. These are fun to make and the cozy aroma that fills the air in the house while they are baking in the oven is so heavenly. Plus nothing compares to biting into a warm cookie fresh out of the oven!
- 1/4 cup molasses
- 3/4 cup unsalted butter at room temperature or shortening
- 1/2 cup light or dark brown sugar
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1 egg
- 1/2 tsp vanilla
- 2 tsp baking soda
- 1 tsp ginger powder
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- Extra sugar for rolling the cookies in
- Sugar Substitute: You can use 1 cup of brown sugar, eliminating the 1/2 cup of granulated sugar OR use 3/4 cup of palm sugar instead
- Preheat the oven to 350°F.
- Using an electric mixer, cream butter, sugar, vanilla, egg and molasses. Beat until smooth.
- In a separate bowl whisk the dry ingredients: flour, spices, baking soda and salt. Add to creamed mixture and mix on low speed until combined.
- Roll cookie dough into balls, 1 tablespoon each. Roll in granulated sugar before placing on the baking sheet.
- Bake for 10 minutes for softer cookies or 12 minutes for slightly chewier cookies. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.