Gingersnap Cookies – More Than Just a Festive Treat! 🍪✨

• 170 g unsalted butter, at room temperature
• 100 g granulated sugar
• 110 g brown sugar
• 82 g dark molasses
• 1 large egg
• 5 ml vanilla
• 281 g all-purpose flour
• 10 ml baking soda
• 5 ml ground cinnamon (for dough)
• 13 ml ground ginger
• 1 ml ground cloves, heaping
• 3 g fine salt
• 50 g sugar (for rolling)
• 3 ml ground cinnamon (for rolling)

Mga Tagubilin

1. Cookie Dough

   1

   Preheat the oven to 350°F (175°C). Combine the flour, baking soda, salt, and spices (ginger, cloves, cinnamon) and sift together at least once. Set aside.

2. 2

   Cream the butter until fluffy. Add the sugar and molasses and beat with a stand mixer fitted with a paddle attachment for about 5 minutes until light and fluffy.

3. 3

   Add the egg and vanilla while beating on low. Stop the mixer to scrape the sides of the bowl once or twice.

4. 4

   Add the flour mixture and mix gently with a wooden spoon. Return the bowl to the mixer and mix on low just until combined to ensure everything is incorporated. Do not overmix.

5. Shaping & Baking

   5

   Combine the rolling ingredients (sugar and cinnamon). Using a small 1 tablespoon (15ml) ice cream scoop, scoop 1-inch (2.5cm) balls of cookie dough and roll them in the sugar-cinnamon mixture.

6. 6

   Place your cookies 1½ inches (4cm) apart on a parchment-lined baking sheet and bake for about 10–11 minutes until the cookies are puffy and cracked in spots and the edges are set. Cool on the baking sheet for 5 minutes, then slide onto wire racks to finish cooling completely.