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!
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