Thin and Crispy Gingersnap Cookies

Thin, crispy, perfectly spiced, and SO delicious! These Gingersnap Cookies are the perfect easy to make treat to bake during the holiday season.

Course: Desserts

Cuisine: American

Prep Time: 20

Cook Time: 30

Servings: cookies

Calories: 130kcal

Heat oven to 300℉/149℃.
Line 2 sheet pans with parchment paper. Set aside.
In a medium bowl, sift flour, baking powder, cloves, cinnamon, and ginger. Set aside.
With an electric mixer, cream butter and ⅔ cup sugar.
Beat in egg.
Mix in molasses.
Add dry ingredients.
Mix only to blend.
Use a 1½ Tablespoon cookie scoop to portion dough.
Roll each dough ball in sugar.
Place on prepared pan.
Bake for 30 minutes, or until completely cooked through (no soft spots in the middle).
Allow to cool on pan.

Check that all your spices and baking soda are in-date before beginning baking.
Don’t forget to preheat your oven and line your pans.
Keep in mind that these cookies do spread a bit. Depending on your pan size, you may need to place 6 cookies per pan rather than 12.
If your cookies get stuck together when baking, no worries! As soon as they are taken out of the oven, use a knife to carefully cut them apart.
When scooping the cookie dough, roll the dough gently in-between the palms of your hand to form a smooth ball.
Don’t skip rolling the cookies in sugar.
If you're not sure the cookies are done baking, you can gently touch the centers of each cookie and, if they feel firm, they will be done!
Once these cookies are done baking, be sure to let them cool on the pan.