Gingersnap Cookies Recipe

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Gingersnap cookies are a classic holiday treat that fill your home with warm, spicy aromas. These cookies are easy to make and perfect for sharing with friends and family. You’ll love how these gingersnaps turn out slightly chewy with a crisp edge, packed with flavor from ginger, cinnamon, and molasses.

With just 15 minutes of prep and 12 minutes of baking time, you can whip up a batch of 24 delicious cookies. At only 135 calories each, they’re a tasty indulgence you can feel good about enjoying. Get ready to bake some holiday cheer!

Exact Ingredients List

Here’s what you’ll need to make these tasty gingersnap cookies:

• 2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar (divided)
• 1/2 cup light brown sugar, packed
• 1/4 cup unsulphured molasses
• 1 large egg
• 1 teaspoon vanilla extract

Make sure you have all these ingredients ready before you start baking. The divided granulated sugar means you’ll use some in the dough and some for rolling the cookies.

Remember to let your butter soften at room temperature for about 30 minutes before you begin. This will make it easier to mix with the other ingredients.

Instructions

Mix the dry ingredients in a bowl. Set aside.

Beat the butter and sugars until fluffy. Add molasses, egg, and vanilla.

Gently combine wet and dry ingredients. Chill the dough for 30-60 minutes.

Preheat your oven to 350°F. Line baking sheets with parchment paper.

Roll dough into 1-inch balls. Coat each ball in sugar. Place on baking sheets 2 inches apart.

Bake for 10-12 minutes. The edges should be firm, but centers still soft. For crispier cookies, bake 12-14 minutes.

Let cookies cool on the sheet for 5 minutes. Then move them to a wire rack.

Your gingersnap cookies are ready to enjoy! They’re perfect for sharing at holiday parties or cookie exchanges.

Possible Substitutes List & Recipe Variations

Want to switch things up with your gingersnap cookies? Try these easy swaps and variations:

Flour alternatives:
• Whole wheat flour – for a nuttier flavor
• Gluten-free all-purpose blend – to make them gluten-free

Sugar substitutes:
• Coconut sugar instead of brown sugar
• Maple syrup in place of molasses

Spice it up:
• Add 1/4 tsp cardamom for an extra kick
• Use pumpkin pie spice instead of individual spices

For chewier cookies, replace 1/4 cup of sugar with honey. Want them crispier? Bake for 1-2 minutes longer.

Roll the dough balls in cinnamon sugar or turbinado sugar for extra crunch and sparkle. You can also press a piece of candied ginger into the center of each cookie before baking.

Try adding chopped nuts or white chocolate chips to the dough for more texture and flavor. Lemon or orange zest can brighten up the taste too.

For a festive touch, drizzle cooled cookies with melted white chocolate and sprinkle with crushed candy canes.

Tips, Tricks & Storing

For the best gingersnap cookies, use fresh spices. They’ll give your cookies more flavor. Make sure your butter is softened but not melted. This helps create the right texture.

Don’t overmix the dough. Stop mixing as soon as the ingredients are combined. Chilling the dough is important. It makes the cookies easier to shape and helps them keep their form while baking.

Use a cookie scoop to make sure all your cookies are the same size. This helps them bake evenly. If you like chewy cookies, take them out of the oven when the edges are set but the centers are still soft.

To store your gingersnaps, keep them in an airtight container at room temperature. They’ll stay fresh for up to a week. You can also freeze the dough for up to 3 months. Just thaw it in the fridge before baking.

Try these variations:

• Add chopped crystallized ginger for extra zing
• Dip half the cookie in melted white chocolate
• Sandwich two cookies with vanilla ice cream for a tasty treat

Remember, practice makes perfect. Don’t worry if your first batch isn’t perfect – they’ll still taste great!