I can’t believe this is the first time I’m sharing this gingersnap cookie recipe on the blog. I love making gingersnaps year round. It’s a little indulgence that goes perfectly with tea or coffee.
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These gingersnaps have just the right amount of crunch on the outside and taste absolutely delicious. If you’ve never made gingersnaps before, then you’re in for a treat, because this basic recipe is a real keeper.
I put gingersnaps in the same category as comfort foods that wrap you in a hug, and take you to a happy place. Go ahead and have one more!
Gingersnap Cookie Recipe
- 1 cup light brown sugar packed
- 3/4 cup unsalted butter (room temperature)
- 1 large egg
- 1/4 cup unsulphured molasses
- 2 1/4 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup fine granulated sugar (for coating the cookie dough balls)
- Preheat oven to 350° F. Prepare full sheet pans with parchment paper.
- Combine butter and brown sugar with a hand mixer on medium high speed for 3 to 4 minutes until light and fluffy.
- Beat in one egg until just combined then add the molasses. Make sure to scrape the sides of the bowl to make sure all is well combined.
- In a separate bowl stir together flour, baking soda, ginger, cinnamon, cloves and salt. Gradually add the flour mixture to the bowl of butter egg mixture a little at a time. Scrape down the sides of the bowl again. The cookie dough will be light and airy.
- With a teaspoon scoop dough and place on a sheet pan then roll dough into balls. One at a time roll the dough balls in the fine granulated sugar and place on the sheet pan about 2 inches apart.
- Bake in preheated oven for 12 to 14 minutes. Allow to cool for a few minutes then transfer to a wire rack.
- When completely cool place in an air tight baggie or container.
- Recipe will make about 48 to 50 cookies.
Recipe Notes:
This gingersnap cookie recipe is easy to convert to dairy free or gluten free. This recent batch I made is dairy free by using a plant based buttery substitute.
You can also freeze these cookies. I’m not sure how long, because mine usually disappear with a week or two.
If you’re looking for more cookie inspiration click on my post Peanut Butter Cookie Recipe and Oatmeal Flax Quinoa Cookie Recipe.
GINGERSNAP COOKIE RECIPE
Ingredients
- 1 cup light brown sugar packed
- 3/4 cup unsalted butter room temperature
- 1 large egg
- 1/4 cup unsulphured molasses
- 2 1/4 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup fine granulated sugar for coating the cookie dough balls
Instructions
- Preheat oven to 350° F. Prepare full sheet pans with parchment paper.
- Combine butter and brown sugar. Beat with a hand mixer on medium high speed for 3 to 4 minutes until light and fluffy.
- Beat in one egg until just combined then add the molasses. Make sure to scrape the sides of the bowl to make sure mixture is well combined.
- In a separate bowl stir together flour, baking soda, ginger, cinnamon, cloves and salt. Gradually add flour mixture to the bowl with the butter egg mixture a little at a time. Scrape down the sides of the bowl again. The cookie dough will be light and airy.
- With a teaspoon scoop dough and place on a sheet pan then roll dough into balls. One at a time roll dough balls in the fine granulated sugar and place on the sheet pan about 2 inches apart.
- Bake in preheated 350° F oven for 12 to 14 minutes. Allow to cool for a few minutes then transfer to a wire rack.
- When completely cool place in an air tight baggie or container.
- Recipe will make about 48 to 50 cookies.
Shop Baking Supplies
- large cookie sheet pan
- medium cookie scoop
- glass mixing bowl set
- All-Clad SS measuring cup set
- All-Clad SS measuring spoon set
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Thanks for visiting today. Hope you will enjoy the gingersnap cookie recipe!
Cheers!
© 2023 Gingersnap Cookie Recipe post first appeared on Thistle Key Lane.
Tammy says
I am going to make these for my father for his birthday. He loves gingersnap cookies.
Michelle Meyer says
The hubs loves them too! Enjoy the recipe and thanks for stopping by Tammy!