Gingersnap cookies
Difficulty
Medium 👍10
min.
Preparation
13
min.
Baking
0
min.
Resting
Snickerdoodles
Step 1/8
Preheat oven to 350°F. Line a baking sheet with parchment paper or silpat and set aside.
Step 2/8
In a bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes. Add in the molasses, egg, baking soda, ginger, and cinnamon. Mix for another 1 minute, scraping the sides of the bowl as necessary.
Step 3/8
Turn the mixer to low and add in the flour. Mix until just just combined.
Step 4/8
Place the 4 tablespoons of sugar in a bowl, set aside.
Step 5/8
Using a medium (2-tablespoon sized) cookie scoop portion out dough. Roll the dough into balls and then roll the balls in sugar. Place on the prepared baking sheet 2-inches apart.
Step 6/8
Bake for 12-14 minutes until the edges are lightly golden and appear “crinkly”.
Step 7/8
Transfer to a wire rack and cool completely.
Step 8/8
Enjoy!
in Berlin