Crunchy Ginger Snaps Without Molasses Recipes To Try

There’s nothing quite like the delightful crunch of a freshly baked gingersnap cookie to warm your soul. These Old Fashioned Crunchy Gingersnap Cookies are the perfect treat to enjoy with a cozy cup of tea or coffee. Let’s dive into this delicious recipe that brings the comforting flavors of ginger and spices to your kitchen!

Old Fashioned Crunchy Gingersnap Cookies

These crispy cookies are packed with flavor and have that signature snap that makes them irresistible. Perfect for the holiday season or any time you need a sweet pick-me-up!

Old Fashioned Crunchy Gingersnap Cookies ### Ingredients

2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar, plus extra for rolling
3/4 cup packed brown sugar
1/2 cup unsalted butter, softened
1/4 cup molasses
1 large egg

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt. Set this mixture aside.
In another bowl, cream together the granulated sugar, brown sugar, and butter until light and fluffy.
Add the molasses and the egg to the butter mixture, mixing well to combine.
Gradually add the dry ingredients to the wet ingredients, stirring until fully incorporated.
Roll the dough into small balls, about 1 inch in diameter, then roll each ball in granulated sugar to coat.
Place the sugar-coated dough balls on the prepared baking sheet, leaving space between each one as they will spread while baking.
Bake for 12-15 minutes, or until the edges are firm and the tops are slightly cracked.
Remove from the oven and let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

Enjoy these crispy gingersnap cookies with friends and family, or keep them all to yourself! Either way, they’re sure to bring joy to your day with every satisfying bite.