Gingersnap Cookies
Perfect Gingersnap Cookies Recipe
These classic Gingersnap Cookies are perfect for any occasion, especially during the holidays! They’re crisp, spicy, and oh-so-delicious. Best of all, this recipe is simple enough for beginners and sure to be a hit with everyone.
✔️ Perfectly spiced & crunchy
✔️ Simple ingredients
✔️ Great for gifts & holiday platters
Prep: 15 min | Bake: 10 min | Makes: 3 Dozen
Ingredients
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1 cup packed brown sugar
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3/4 cup butter, melted
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1 egg
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1/4 cup molasses
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2-1/4 cups all-purpose flour
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1-1/2 teaspoons ground ginger
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon ground cloves
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1/4 cup sugar
Directions
Step 1 - Mix the Dough
- In a large bowl, beat together brown sugar, melted butter, egg, and molasses until smooth.
- In a separate bowl, combine flour, ginger, baking soda, cinnamon, and cloves.
- Gradually mix the dry ingredients into the wet mixture until the dough is stiff.
- Cover and refrigerate for at least 2 hours.
Step 2 - Shape and Prepare
- Preheat the oven to 350°F (175°C).
- Shape the dough into 1-inch balls and roll each ball in sugar.
- Place the dough balls 2 inches apart on greased baking sheets.
Step 3 - Bake to Perfection
- Bake for approximately 10 minutes or until the cookies are set.
- Cool on the baking sheet for 1 minute before transferring to wire racks to cool completely.
Festive Variations & Fun Twists!
Chewy Gingersnap Cookies:
- Slightly underbake them (8-9 minutes).
- Store in an airtight container with a slice of bread to keep them soft and chewy.
Chocolate-Dipped Gingersnaps:
- Melt dark or white chocolate and dip half of each cooled cookie.
- Sprinkle with crushed peppermint for a festive touch!
Nutty Gingersnaps:
- Add ½ cup chopped pecans or walnuts to the dough for extra crunch!
Citrus-Spiced Gingersnaps:
- Add 1 teaspoon orange zest to the dough for a bright, citrusy kick!
Ice Cream Sandwiches:
- Sandwich vanilla or cinnamon ice cream between two gingersnap cookies for an amazing holiday dessert!
Storing & Gifting Tips
🍪 How to Store Gingersnaps:
- Store in an airtight container at room temperature for up to 1 week.
- To keep them crisp, add a paper towel inside the container to absorb moisture.
- For softer cookies, store with a slice of white bread.
❄️ Freezing Instructions:
- Freeze the dough: Roll into balls, freeze on a tray, then transfer to a ziplock bag. Bake from frozen, adding 1-2 extra minutes to the bake time.
- Freeze baked cookies: Store in an airtight container with parchment paper between layers for up to 3 months.
🎁 Great for Holiday Gifting!
- Package cookies in a festive tin or mason jar with a cute ribbon.
- Attach a recipe card so your friends can bake them too!
Expand your cookie platter this holiday season with our Polvorones Cookies, a delicious complement to these spicy gingersnaps.
FAQ
Q: Can I use margarine instead of butter?
Yes, but butter gives a richer flavor and better texture.
Q: How do I make them softer?
Slightly underbake them and store in an airtight container with a slice of bread to maintain softness.
Q: Can I substitute molasses?
Dark corn syrup or honey can work, but molasses adds the traditional flavor of gingersnaps.
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