Gingersnap cookies are crispy, chewy gingersnap cookies bursting with molasses and ginger flavor. They’re easy to make and make a great holiday gift!
Gingersnaps are just what the name implies…they’re packed with spicy ginger, and are a snap to make. 🙂
I’ve made these gingersnap cookies every Christmas for the past few of years, and I love wrapping them up and give them as gifts. They look so festive, and they taste even better.
These cookies are nice and spicy, soft and chewy, with crispy edges and a sugar coated exterior.
You can adjust the spiciness by adding more ground ginger, cinnamon, or cloves, or add less. My recipe calls for crystallized ginger chips, but you certainly don’t need them. They’re a great addition for an even bigger ginger kick, which I love!
I used mild flavored molasses in this recipe, but you can use a full flavored one also — whatever you have will be perfectly fine. I like to use more brown sugar than granulated sugar as it has more flavor.
Eating these gingersnaps make you feel you’re wrapped up in a cozy blanket on a cold night. The spicy flavors just warm you inside and out.
As I mentioned, these cookies are a snap to make. It only takes about 10 minutes to make the dough, if that. Once you’ve made the dough, it needs to be chilled for at least 30 minutes so it’s nice and rollable.
Grab a couple of baking sheets, line them with parchment paper, then it’s time to roll in the dough…or roll the dough, rather. I like my cookies bigger, so I rolled them into about 1 1/2″ balls, then rolled them in granulated sugar until they were completely covered.
The sugar gives the cookies that extra crispy exterior, not to mention a nice Christmas sparkle.
Bake them in a 350 degree oven for 12-15 minutes. Cookies this size take 15 minutes for sure. You can tell when they’re done because the tops look nice and dry. Don’t over bake them or you’ll get really crunchy cookies.
Cool them on a rack and they are ready for wrapping or eating.
Make somebody’s day, and give some away!
- 2 1/4 cups + 2 tablespoons all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 6 ounces (12 tablespoons) unsalted butter, softened
- 1/2 cup dark brown sugar, packed (light is ok)
- 1/2 cup granulated sugar, plus more for rolling
- 1/3 cup mild molasses
- 1 egg
- 1/4 cup chopped crystallized ginger (optional)
- 1/2 cup granulated sugar for rolling
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
- In a large bowl, cream the butter, brown sugar, and 1/4 cup of granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes. Add the molasses, and egg, beating until combined. Add the flour mixture to the butter mixture, beating just until combined, careful not to over mix. Gently stir in the crystallized ginger chips. Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Place the 1/2 cup granulated sugar into a wide mouthed bowl.
- Form the dough into 1 1/2" balls, then roll them in the granulated sugar, covering the entire ball of dough. Place the cookies on the prepared baking sheet, spacing them about 2 1/2" apart. Bake for 12 - 15 minutes, or until the edges are crispy and the tops appear dry. Transfer the baking sheet to a wire rack and cool. Store in an airtight container.
- For smaller cookies, roll dough into 1" balls. The batch should yield about 3-4 dozen smaller cookies.
- Cookies keep in an air tight container for up to one week.