Gingersnap Cookie Recipe

Chewy Gingersnap Cookies are loaded with complex flavor from molasses, several spices, and brown sugar. Make-ahead and freezer-friendly cookies that are perfect for the busy holidays!

Course Dessert

Cuisine American, British

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 118kcal

Author John Kanell

Equipment

Bowl
Mixer
Baking Sheet

Ingredients

2½ cups all-purpose flour (300g)
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¾ teaspoon salt
½ teaspoon ground cloves
¾ cup unsalted butter softened (170g)
¾ cup packed light brown sugar (165g)
¼ cup unsulphured molasses (90g)
1 large egg room temperature
2 teaspoons vanilla extract

Sugar Coating:

¼ cup granulated or sanding sugar (50g)
½ teaspoon ground cinnamon (optional)

Instructions

Make the Cookies:

Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, sift the flour, baking soda, ginger, cinnamon, salt, and cloves. Whisk together and set aside.
In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and molasses on medium speed until light and fluffy, about 3 minutes.
Add the egg and vanilla. Scrape the bowl down and mix again until ingredients are completely distributed. With the mixer on low, gradually add the flour mixture and mix until just combined. Scrape the bowl down one last time and use a spatula to fold in any remaining flour.

Coat in Sugar and Bake:

Place the granulated sugar in a small bowl. Stir in the cinnamon, if using.
Use a small spring-loaded scoop or tablespoon to portion out 1½ tablespoon-size balls (about 28g each). Roll each into a smooth ball between your clean palms, then coat them in the sugar. Place the dough balls about two inches apart on a parchment-lined baking sheet.
Bake for 10 to 12 minutes or until the edges are set and firm to the touch but the centers are soft and slightly cracked. Let cool for a few minutes on the pan, then move to a wire rack and cool completely.

Video

Notes

Serving gingersnaps: These cookies are delicious served with a cup of coffee or tea or a glass of cold milk! They also make an excellent addition to cookie tins for the holidays. They will stay moist and chewy for several days if kept in an airtight container.

Nutrition