GINGERSNAP COOKIES

Jessica — Wed, 26 Oct 2022 16:45:30 +0000

Gingersnap Cookies brings warmth and nostalgia to any holiday baking session! These soft gingersnaps cookies have a perfect balance of crispness and chewiness, highlighted by the deep flavor of molasses and a distinct spice blend.

A bite into these holiday treats evokes memories of cozy kitchens and holiday gatherings. This gingersnap cookie recipe is sure to bring the joy of the season into your home and remain a cherished part of holiday traditions!

Taste of the Holidays- Homemade Gingersnap Cookies

The scent of gingersnap cookies baking is so inviting! It lingers in the kitchen, filled with notes of molasses and spices, making these cookies impossible to resist. Our recipe for classic gingersnap cookies is known for their slightly crisp exterior and chewy center. This contrast delights the palate and keeps the experience enjoyable with each bite. We bake the cookies in a cinnamon sugar coating that is simply heavenly. Give them a try today so see just how delicious they are!

Why you’ll love these Gingersnap Cookies

Simple steps. These cookies are simple to make and require only a few ingredients. They are perfect for beginner bakers or those short on time.
Soft and Chewy Texture: These gingersnap cookies are soft and chewy, with a slightly crispy edge thanks to the spiced sugar coating. The texture is perfect, making them a crowd-pleaser for all ages.
Make a few dozen with every batch. One recipe makes about 26 cookies which is great because that should mean that everyone can enjoy a couple of cookies each. If making this for a party, you may wish to double or triple the recipe.

Gingersnap Cookie Ingredients

Flour: You will need 2 cups of all-purpose flour for the structural base of the cookies.

Ground ginger: Add 1 TBSP of ground ginger for the strong flavor we are aiming for.

Salt: Use ½ tsp of salt to bring out the flavors in the cookies.

Baking soda: Adding 2 tsp of baking soda will help these cookies puff up nicely as they bake.

Cinnamon: Give these cookies an incredible warm, spiced flavor with 1 tsp of ground cinnamon.

Butter: To keep the cookies nice and moist, you will need the fats from ¾ cups of softened butter.

Sugar: Use 1 cup of granulated sugar to make the cookies sweet and chewy.

Egg: Adding 1 egg t the dough will bind the ingredients together well.

Molasses: For added flavor, color, and chewy goodness, you will want to use ¼ cup of dark molasses.

Cookie coating

Sugar: Rolling the cookie dough balls in ⅓ cup of granulated sugar will give the cookies a crispy texture that is simply amazing.

Cinnamon: Add 1 TBSP of ground cinnamon to the sugar so that the cookies are fabulously spiced for the holiday season.

How to Make Gingersnap Cookies

Prep

Start by preheating your oven to 350 degrees F. Then, line a cookie sheet with parchment paper and set it aside.

In a small bowl, prepare the sugar and cinnamon coating and set it aside for later use.

Make dough

In a small mixing bowl, whisk the flour, ground ginger, baking soda, cinnamon, and salt, until combined. Then set it aside.

Next, in a separate large bowl, beat the butter and sugar. Then add in the egg and molasses, stir until combined.

Proceed to stir in half of the flour mixture into the wet ingredients. Then add in the remaining half of the flour and mix again until a soft dough forms.

Assemble

Roll the dough into 1-inch-sized balls. Then roll each ball into the sugar and cinnamon coating, place each dough ball 2 inches apart on the baking sheets.

Bake

Place the cookie sheets in the preheated oven and bake for 10 minutes or until the tops are rounded and slightly cracked.

Be sure to allow the cookies to cool, then serve and enjoy!

Baking Tip

Be sure to space cookie dough balls apart enough on the baking sheet as they flatten more than other cookies while baking! Overcrowding the pan will cause the cookies to join together into one large cookie instead of separate ones.

Gingersnap Cookies

Course Cookies, Dessert, treat

Cuisine American

Keyword Gingersnap Cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 135kcal

Author Jessica & Nellie

Ingredients

2 cups flour
1 TBSP ground ginger
½ tsp salt
2 tsp baking soda
1 tsp ground cinnamon
¾ cup butter softened
1 cup granulated sugar
1 egg
¼ cup dark molasses

Sugar coating:

⅓ cup granulated sugar
1 TBSP ground cinnamon

Instructions

Prep: Preheat your oven to 350 degrees F. Line two cookie sheets with parchment paper and set it aside. In a small bowl, prepare the sugar and cinnamon coating and set it aside for later use.
Make dough: In a small mixing bowl, whisk the flour, ground ginger, baking soda, cinnamon, and salt, set it aside.
In a separate large bowl, beat the butter and sugar. Then add in the egg and molasses, stir until combined. Stir in half of the flour mixture into the wet mixture. Add in the remaining half of the flour and mix again until a soft dough forms.
Assemble: Roll the dough into 1-inch-sized balls. Then roll each ball into the sugar and cinnamon coating, place each dough ball 2 inches apart on the baking sheets.
Bake: Place the cookie sheets in the preheated oven and bake for 10 minutes or until the tops are rounded and slightly cracked. Be sure to allow the cookies to cool, then serve and enjoy!

Notes

These gingersnap cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

How long are gingersnap cookies good for?

These cookies can be held in an airtight container at room temperature for up to 1 week. They will taste best when enjoyed within a few short days because fresher is better, so please keep that in mind.

How does the baking time affect the texture of these cookies?

Baking time plays a critical role in determining the texture of gingersnap cookies. A shorter baking time results in a chewier texture, while longer baking may create a crisper cookie. Adjusting the time slightly can help achieve the desired consistency.

Can I freeze gingersnap cookies?

After the cookies have been properly cooled, you can place them into an airtight container and freeze them for up to 3 months. Let the cookies thaw before biting into them so that they aren’t too hard for your teeth. Keep in mind that they may not be as crispy once thawed, but they should still be nice and chewy.

Can I use shortening instead of butter in ginger snap cookies?

When substituting shortening for butter in gingersnap cookies, the quantity may need to be adjusted. Shortening can lead to a slightly different texture, often making cookies softer. It may also be beneficial to reduce the sugar slightly since shortening tends to create a sweeter taste.

What is the best way to soften butter?

When you want softened or room temperature butter (65 degrees F) and don’t have any on hand, follow these simple tips for warming it up quickly without overheating and melting the butter. Softened butter is needed to incorporate with the dough for a seamless smooth consistency so getting your butter to the proper temp is important.

Here are some ways to warm up your cold stick of butter:

Let it sit on the counter for 1 hour prior to making your cookie recipe.
Slice the butter into tablespoon sized pieces and place into a warmed glass for 10-15 minutes. A glass right out of the dishwasher or a measuring glass warmed with water in the microwave (before disposing of the water) are both great options.
Warm a small clean kitchen towel and wrap your sticks of butter (in the wrappers) for a few minutes.
I like to use a warmed tall drinking glass and place the wrapped sticks of butter in the cup before turning it over on the counter for several minutes.

How to Get a Perfectly Round Cookie Shape

Want to know a neat little trick? After your cookies have been baked, while they are still hot and cooling on the pan, take a medium-sized round cookie cutter or a round glass/drinking mug and place it over the top of the cookie. The round shape should be slightly bigger than the cookie for this trick to work.

Swirl the round cutter/object around the cookie, knocking it into the sides a bit as you go. The more you swirl, the smaller and thicker the cookie will become. Then let the cookies cool. This is how you can get homemade cookies to look perfectly rounded. This trick won’t work with cutout cookies, but it works fine with drop cookies and rolled cookies.

This is what happens when you’re remodeling the house, but still want to watch the game! You improvise and pull in patio furniture! HA!

You’ll love these other Gingerbread cookie recipes!

Gingersnap Cookies are a chewy, spicy, and so flavorful, a treat that has been a winter favorite for ages. These soft gingersnaps cookies are a great holiday dessert and perfect for dunking in a cold glass of milk!

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