Are you craving a warm, comforting treat that's bursting with flavor? Look no further! These spicy gingersnap cookies are the perfect homemade indulgence, ideal for cozy nights in or festive gatherings. They're surprisingly easy to make, even for beginner bakers, and offer a delightful blend of sweet, spicy, and slightly chewy textures. This easy recipe is perfect for adding to your collection of quick dinner ideas or simply satisfying a sweet tooth. Get ready to enjoy these delicious dishes!
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup packed light brown sugar
- ½ cup molasses
- 1 large egg
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon salt
Instructions:
Get started: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. This simple step ensures even baking and easy cleanup.
Cream together: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This is easily done with an electric mixer, making the process much quicker.
Add wet ingredients: Beat in the molasses and egg until well combined.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, allspice, cayenne pepper (if using), and salt.
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.
Shape the cookies: Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. Lightly flatten each ball with a fork, creating a criss-cross pattern. This not only looks beautiful but also helps the cookies spread evenly.
Bake: Bake for 10-12 minutes, or until the edges are firm and the centers are still slightly soft. Keep a close eye on them as oven temperatures can vary.
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Allowing them to cool completely on the baking sheet prevents breakage.
Tips for Perfect Gingersnaps:
- Don't overbake: Overbaked gingersnaps will be dry and crumbly. Start checking for doneness at the 10-minute mark.
- Use fresh spices: Freshly ground spices will deliver the most vibrant flavors.
- Chill the dough: For thicker cookies, chill the dough for at least 30 minutes before baking. This also helps prevent spreading.
Variations:
- Chocolate Gingersnaps: Add ½ cup of semi-sweet chocolate chips to the dough.
- Candied Ginger Gingersnaps: Incorporate ½ cup of finely chopped candied ginger for an extra layer of ginger flavor.
- Glazed Gingersnaps: Once cooled, drizzle the cookies with a simple glaze made from powdered sugar and milk.
Nutritional Information (per cookie, approximate):
- Calories: Approximately 100-120
- Fat: 5-7g
- Sugar: 8-10g
These spicy gingersnap cookies are a delightful treat, perfect for any occasion. Their warm spices and chewy texture make them irresistible, and the easy recipe ensures that even beginner bakers can create a batch of these homemade delicious dishes. Enjoy!