A traditional soft and chewy gingersnap cookie that's perfect for the holiday season!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 40 cookies
- 3/4 cup unsalted butter, room temperature
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
- 1 tsp vanilla extract
- 2 tsp ground ginger
- 3/4 tsp cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp sea salt
- 1 tsp baking soda
- 2-1/4 cup flour
Preheat oven to 350 degrees and line baking sheets with parchment paper.
In a medium bowl, cream butter and sugar together until smooth.
Add egg, molasses, and vanilla extract and stir to combine.
Add spices, salt, and baking soda and mix well.
Slowly add flour, half at a time, and mix until fully incorporated.
Using a 1.5 TBS cookie scoop, scoop dough onto prepared baking sheets two inches apart.
Bake for 10 minutes, rotating halfway through.
Allow cookies to cool on the baking sheet for 5 minutes prior to transferring to a wire rack.
Store in an airtight container for up to 1 week or freeze.
Serving: 1cookie | Calories: 83kcal | Carbohydrates: 12g | Protein: 0.9g | Fat: 3.7g | Saturated Fat: 2.2g | Cholesterol: 13mg | Sodium: 72mg | Potassium: 42mg | Fiber: 0.2g | Sugar: 6.2g | Calcium: 10mg | Iron: 0.5mg