Gingersnap Cookies

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.

Prep Time10

Cook Time10

Total Time20

Course: Cookies, Dessert, treat

Cuisine: American

Keyword: Gingersnap Cookies

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.

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