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Gingersnap Christmas Cookies

Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 48 servings
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1/4 cup molasses
  • 1 tablespoon freshly grated ginger
  • 1/2 cup coarse sugar for rolling

Method
 

  1. Whisk together flour, ground ginger, baking soda, cinnamon, cloves, and salt in a medium bowl and set aside.
  2. Beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes, then beat in egg, molasses, and fresh ginger until well combined.
  3. Gradually mix in the dry ingredients until just combined, then cover the dough and refrigerate for at least 2 hours or overnight.
  4. Preheat oven to 350°F and line baking sheets with parchment paper.
  5. Roll dough into 1-inch balls, roll each ball in coarse sugar, and place 2 inches apart on prepared baking sheets.
  6. Bake for 10-12 minutes until edges are set and tops are crackled, then cool on baking sheet for 5 minutes before transferring to a wire rack.