Gingersnap Cookies are a crispy, spicy, and flavorful treat that have been a winter favorite for ages. This easy gingersnap cookie recipe is a perfect holiday dessert and great for dunking in a cold glass of milk!
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 together the flour, ground ginger, baking soda, cinnamon, and salt, set it aside.
Next, in a separate large bowl, beat together the butter and sugar. Then add in the egg and molasses, stir until combined. Proceed to stir in 1/2 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 sheet 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
Gingersnap Cookies make a fantastic treat to serve to family and friends or exchange during holiday treat exchanges. This easy gingersnap cookie recipe is easy to make, comes together quick and disappear just as fast.