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Recipe: Gingersnap Cookies

By Cynthia Dea
December 11, 2014
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Anjali M. Pinto

Is there a cookie that is more evocative of the holidays than the gingersnap? We don't think so. The bakery at M Street Kitchen in Santa Monica shares their version of the sugar-and-spice cookie.

Gingersnap Cookies

½ lb. butter
3/4 cup sugar
1 cup packed dark brown sugar
2 eggs
½ cup dark molasses
3 1/4 cup all-purpose flour
3/4 tsp baking soda
½ tsp salt
1 tsp ground ginger
½ tsp cinnamon
1/8 tsp cayenne pepper

Cream the butter, sugar and brown sugar in the mixing bowl until smooth.

Slowly add the molasses.

Slowly add the eggs to the mix and continue to mix.

Mix all the dry ingredients together then mix with the cookie base.

Scoop cookies onto a sheet pan lined with parchment using a 2 oz portion scoop.

Chill the scooped dough until firm.

Just prior to baking, roll dough in granulated sugar.

Bake cookies at 325 degrees for 18-25 minutes turning the pan halfway through
Cookies will be set around the edges but soft in the center. Once cookies are cooled,
roll in granulated sugar again.

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