Why You’ll Love This Gingersnap Cookie Recipe
Perfect for the holidays. I think gingersnap cookies are easily the most festive of holiday cookies. They’re warm and cozy and just perfect for enjoying with a cup of coffee or tea. Crisp yet chewy. These gingersnap cookie recipe offers the PERFECT texture. The cookies have that classic “snap” when you break them in half but are still chewy in the center. Super easy. All you’ll need is one bowl and a baking sheet to prepare these cookies. The dough is quick and easy, with no chill time required. Plus they only require 15 minutes in the oven!
Looking for more easy holiday cookies? Check out my snickerdoodles and sugar cookies too!
Why You’ll Love This Gingersnap Cookie RecipeWhat Are Gingersnaps?Recipe IngredientsHow To Make Gingersnap CookiesTips for SuccessHow To Store GingersnapsMore Holiday Cookie Recipes To TryGet the RecipeCatch up on all the 12 Days of Christmas Cookies!
What Are Gingersnaps?
Gingersnaps are a chewy cookie flavored with ginger and cinnamon that “snap” when broken. They are very similar to a molasses cookie, or even gingerbread, but it’s all about the texture with a good gingersnap!
Recipe Ingredients
This gingersnaps recipe is made with molasses, warm spices, and pantry staples. Scroll down to the recipe card below for measurements.
Butter – At room temperature. Granulated sugar – For the dough plus extra for rolling. Unsulphured molasses – Gives these cookies a rich, sweet flavor. Egg Baking soda – Helps create the perfect texture. Salt Ginger & cinnamon – Adds the classic warm flavor. Flour
How To Make Gingersnap Cookies
Here’s a quick overview of how to make gingersnap cookies. Scroll down to the recipe card below for more measurements.
Make the dough. Beat the butter and sugar on medium speed for 2 minutes then add in the molasses, egg, baking soda, salt, sugar and spices. Mix for an additional minute. Turn the speed to low and add in the flour. Form the dough balls. Use a 2 tablespoon cookie scoop to portion out the dough. Roll into balls and roll in the remaining sugar. Bake. Place the balls of gingersnap cookie dough 2 inches apart on the baking sheet. Bake for 12-14 minutes, until the edges are golden and crinkly. Cool on a wire rack.
Tips for Success
Here are a few helpful tips for making gingersnap cookies.
Don’t skip the sugar. Rolling the dough balls in sugar is what gives them the “crackly” appearance. Without it, you won’t get the same effect. Leave space on the cookie sheet. Gingersnaps do spread out a decent amount as they bake, so be sure to leave at least 2 inches between them on the baking sheet. I made the mistake of placing them too close together and they baked into each out! Don’t under (or over) bake. Unlike some other cookies, you don’t want to really underbake gingersnaps as you won’t get that classic crisp texture – but you also don’t want to burn them. The edges should be just starting to brown and appear crinkly.
How To Store Gingersnaps
More Holiday Cookie Recipes To Try
Shortbread Cookies Spritz Cookies Linzer Cookies Peanut Butter Blossoms
Catch up on all the 12 Days of Christmas Cookies!
Day 1: Easy Cut Out Sugar Cookies
You’ll also sign up to get new recipes in your inbox. Δ Day 2: Crock Pot Peppermint Pretzel Candy Day 3: Chocolate Chip Shortbread Day 4: Peanut Butter Balls Day 5: Cookies and Cream Marshmallow Bars Day 6: Gingersnap Cookies
