Enter the Kitchenaid and 30 minutes later she’s got herself a gingersnap alright. My family LOVED these cookies. My brother thought they tasted so good he said he was going to tell his friends they were from Trader Joe’s and see if they taste the difference. I’ve loved Trader Joe’s cookies since the age of three, so I took it as a serious compliment. Also, they reminded me of Christmas, so I played Christmas music while making them. It’s never too early for Christmas music in my house.
Gingersnaps
Cookies:
- 2⅓ cups flour
- 1 tsp. ground ginger
- ½ tsp. ground cloves
- 1 tsp. ground cinnamon
- 2 tsp. baking soda
- ½ tsp. salt
- ¾ cup butter
- 1 cup sugar
- 1 large egg
- ⅓ cup molasses
Coating:
- ¼ cup sugar
- 1 tsp. cinnamon
Preheat the oven to 375 degrees F. Line baking sheets with parchment paper or grease with nonstick spray; set aside.
Combine the flour, ginger, cloves, cinnamon, baking soda, and salt in a medium bowl. Whisk ingredients until thoroughly mixed and set aside. Using an electric mixer fitted with the paddle attachment, beat the butter and sugar until smooth. Add the egg and beat until combined. Add the molasses. Gradually add the flour mixture, scraping the sides of the bowl when necessary.
Combine the coating ingredients in a small bowl. Roll cookie dough into small balls and then roll in the cinnamon sugar. Place on baking sheets and bake for 10-12 minutes, less for chewier cookies in the center and more for crunchier cookies all around. Store cookies tightly wrapped at room temperature.