Gingersnap Cookie Recipe
This gingersnap cookie recipe creates the most flavorful, gingery, and snappy cooked! This classic gingersnap recipe has the exact texture and flavor of the ones we know and love!
Servings: 24 cookies
Cost: 10
Ingredients
- 3/4 cup butter unsalted, room temp.
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1/4 cup molasses
- 2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
Instructions
- In the bowl of an electric mixer, using a paddle attachment, cream together butter and sugars until light in color, creamy, and fluffy.
- Add in egg and molasses and mix on high speed.
- In another bowl sift together, flour, salt, baking soda, and spices.
- Turn the mixer to low and slowly add the flour mixture to the butter mixture. Scrape the bottom and sides of the bowl.
- Cover the dough and chill until firm. 30 minutes to 1 hour or overnight.
- Roll 1″ balls in a bowl full of sugar.
- Place 12 cookies on a lined baking sheet.
- Bake in a 325-degree oven for 12-15 minutes until the edges are light brown.
- Let the cookies rest on a cooling rack.
Notes
Once cool, the best way to store delicious gingersnap cookies is in an airtight container. Put a little bread into the cookie tin or airtight container to remove any excess moisture. This helps them retain their just-baked crispiness.
Oven temperatures can vary, so check the cookies after 12 minutes.
For a crisper cookie, bake for longer, about 15 minutes.
Nutrition
Calories: 136kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 153mg | Potassium: 76mg | Fiber: 1g | Sugar: 11g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
