Gingersnap Cookies
Easy gingersnap cookies made in a food processor with ground ginger, dark brown sugar, molasses, and cinnamon. Ready in just 20 minutes!
Servings: 12 cookies
Equipment
Ingredients
- 1 cup all-purpose flour
- 5 tablespoons dark brown sugar
- 2 teaspoons ground ginger
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened and cut into cubes
- 2 tablespoons molasses
- 1 tablespoon honey
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a food processor, combine flour, dark brown sugar, ginger, cinnamon, baking powder, baking soda, and salt.
- Add butter cubes and process until butter is in tiny bits. Add molasses and honey.
- Process on low speed until thick crumbles form and the wet ingredients are evenly distributed.
- Remove the blade attachment and use your hands to form the crumbles into a dough.
- Divide the dough into 1 1/2 tablespoon-sized balls using a spring-loaded scoop and drop onto prepared baking sheets, spacing 4" apart. Gently flatten dough with the smooth side of a spatula.
- Bake for 10–11 minutes until flattened and crisp at the edges.
- Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Video
Notes
Storage: Store the cookies in an airtight container for 2–3 days at room temperature, or up to one week in the fridge.
Nutrition
Calories: 141kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 144mg | Potassium: 105mg | Fiber: 1g | Sugar: 9g | Vitamin A: 236IU | Calcium: 29mg | Iron: 1mg
QR code
Scan code to view the full recipe on your phone.
