Gingersnaps - A classic holiday cookie recipe made with warm spices and molasses. With a crispy outer layer and slightly soft inner layer, these gingersnap cookies will transport you to Christmas morning. Dip in a cold glass of milk for absolute perfection.
What ingredients do I need to make Gingersnaps?
- Molasses
- All-purpose flour
- Sugar
- Baking soda
- Baking powder
- Salt
- Eggs
- Butter
- Ground ginger
- Ground cinnamon
- Ground cloves
What tools do I need for this recipe?
- Stand Mixer or Hand Mixer
- Baking sheet
- Parchment paper (or silicone mat or cooking spray)
- Cooling rack
- Measuring spoons and cups
Can I make Gingersnaps ahead of time?
Yes! This dough freezes great. Freeze gingersnap dough for up to 3 months in an airtight freezer bag. When you are ready to bake the cookies, pull dough out of the freezer and let it slightly soften so the cookies are easier to form - about 15 minutes. Bake in the oven as directed.
You can also bake the cookies, let them cool completely and place in an airtight freezer bag for up to a month.
How do I make Gingersnap cookies?
Step 1: Preheat oven to 350 degrees.
Step 2: Mix flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves in a bowl. Set aside.
Step 3: In the bowl of your stand mixer, add softened butter and sugar. Beat until smooth and fluffy. Add the egg and molasses and beat until incorporated. Add the flour mixture to the wet ingredients and mix until well combined.
Step 4: Roll cookies into ¾" balls of dough and then roll in granulated sugar. Transfer to a parchment paper lined cookie sheet. Place in the oven and bake for 9-11 minutes until cookies are golden and have fine crack lines on top.
Step 5: Remove cookies from the oven and transfer to a cooling rack to let cool completely.
More delicious cookie recipes to try:
- Chocolate Sugar Cookies
- Oatmeal Raisin Cookies
- Double Chocolate Chip Cookies
- Pumpkin Oatmeal Cookies with Cream Cheese Frosting
Gingersnaps
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup granulated sugar
- ¾ cup butter softened
- 1 egg
- ¼ cup molasses
- ¼ teaspoon salt
- 2 ¼ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ¼ cup granulated sugar for rolling the cookies in
Instructions
- Preheat oven to 350 degrees.
- Mix flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves in a bowl. Set aside.
- In the bowl of your stand mixer, add softened butter and sugar. Beat until smooth and fluffy. Add the egg and molasses and beat until incorporated. Add the flour mixture to the wet ingredients and mix until well combined.
- Roll cookies into ¾" balls of dough and then roll in granulated sugar. Transfer to a parchment paper lined cookie sheet. Place in the oven and bake for 9-11 minutes until cookies are golden and have fine crack lines on top.
- Remove gingersnaps from the oven and transfer to a cooling rack to let cool completely.
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