Gingersnap Cookies

  • 2 cups flour
  • 1 Tbsp. ground ginger
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1 1/2 sticks unsalted butter; at room temperature
  • 1 cup sugar
  • 1 egg
  • 1/4 cup dark molasses

Preheat oven to 350 degrees F. Stir together the flour, ginger, baking soda, cinnamon, nutmeg, and salt in a mixing bowl and set aside. Separately, add the butter to a bowl and beat until creamy. Gradually beat in the sugar. Whisk in the egg and dark molasses until smooth and uniform. Add about 1/3 of the flour mixture into the wet mixture; stirring to thoroughly blend. Add in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1” balls between your hands and place 2 inches apart on an ungreased baking sheet. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.