Gingersnap Cookies
By: Minda, Posted: 9/1/2023
If you are a lover of Gingersnap Cookies like we are, this is the perfect recipe for you. These cookies offer the perfect amount of spice and crunch.
Need some more dessert ideas you and your family will love? Take a look at our Easy Cranberry Vanilla Pies or our S’mores Cream Pie.
Our Gingersnap Cookies
I LOVE Gingersnap Cookies! But they are SO expensive, and I can rarely justify the expense. So, what does a girl do when she has a craving for this tasty treat? We make our own. These cookies are so easy, I was a bit disappointed in myself for not making them sooner.
Typically, I have just about everything in my cupboard to make these…with the exception of the Dark Molasses, but that’s an easy fix. After that, it’s just a matter of mixing all the ingredients together, rolling the dough in some sugar, and baking them. All that’s left then, is to hide them from your family and try not to eat all the cookies in one sitting.
Ingredients, Substitutions, and Additions
Butter – If you are like me, you may have forgotten to leave your butter out to let it soften. It’s okay. There are lots of ways to soften up your butter in a jiffy. My favorite way is to preheat my oven and place the butter on top of the stove between the burners. The heat from the oven will soften the butter in about 5 minutes.
Dark Molasses – As I mentioned, I don’t normally have this in my cupboard. But one jar of this will make about four batches of these cookies so it’s not something I have to buy too often.
Ginger – As you know, ginger is the key ingredient in these cookies. If you like them a little spicier, double the amount of ginger and you will be good to go. However, if you suffer from heartburn, leave them as is or you will pay the price.
Cinnamon & Sugar Coating – The final touch is a cinnamon sugar coating around each dough ball.
Hint: The easiest way to coat the cookie dough in cinnamon sugar is in a small yet deep bowl. You can roll the cookie dough into balls and toss a couple into the bowl. Then grab the edge of the bowl and swirl. Easy peasy!
What to do with Gingersnap Cookies…
I could easily sit and enjoy a good book while devouring a dozen of these cookies. However, if you are in a sharing mood, these Gingersnap Cookies would be a hit at any potluck or gathering. We use them in our Gingersnap Pumpkin Custard Cups, which are oh, so good! You could even bundle them up in holiday wrapping and give them away as gifts to your coworkers.
Storing Gingersnap Cookies…
Store these Gingersnaps in an airtight container or resealable bag up to one week. This will help maintain flavor and keep the cookies crisp.
Ingredients for Gingersnap Cookies
Gingersnap Cookie Dough
- 3/4 cup Unsalted Butter, softened
- 1 cup Sugar
- 1 Egg
- 1/3 cup Dark Molasses
- 2 cups Flour
- 1 tsp Cinnamon, ground
- 2 tsp Ginger, ground
- 2 tsp Baking Soda
Cinnamon & Sugar Coating
- 1/3 cup Sugar
- 1 tsp Cinnamon, ground
Directions
Preheat oven to 350.
Line a cookie sheet with parchment paper.
In a large bowl sift Flour, Ginger, Cinnamon, and Baking Soda together. Set bowl aside.
Using a mixer beat Butter, Sugar, Eggs and Molasses on medium until fully combined and smooth.
With the mixer on low, slowly spoon in flour mixture. Once fully combined. Turn off the mixer.
Prepare Cinnamon & Sugar Coating by mixing the Cinnamon and Sugar into a small bowl.
Roll dough into 1 inch balls, coat in cinnamon sugar, and place them on the parchment lined cookie sheet 2 inches apart.
Bake cookies for 9 minutes. Makes 50 cookies.
Note – Gingersnap cookies will burn in the blink of an eye. Watch them closely. When you see the bottom edges start to turn just a little brown you want to immediately remove them from the oven.
Hi, We are Mike and Minda. Thank you for stopping to take a look at our Kick’n Kitchen! We are a husband and wife team that have a love for food and cooking. Come with us on our journey of rediscovering recipes from our youth and find new recipes to fall in love with.
Kick'n Kitchen Catalog
Recent Posts
Gingersnap Cookies
50
Cookies25
minutes9
minutesIf you are a lover of Gingersnap Cookies like we are, this is the perfect recipe for you. These cookies offer the perfect amount of spice and crunch.
Ingredients
- Gingersnap Cookie Dough
3/4 cup Unsalted Butter, softened
1 cup Sugar
1 Egg
1/3 cup Dark Molasses
2 cups Flour
2 tsp Baking Soda
2 tsp Ginger, ground
1 tsp Cinnamon, ground
- Cinnamon & Sugar Coating
1/3 cup Sugar
1 tsp Cinnamon, ground
Directions
- Preheat oven to 350.
- Line a cookie sheet with parchment paper.
- In a large bowl sift Flour, Ginger, Cinnamon, and Baking Soda together. Set bowl aside.
- Using a mixer beat Butter, Sugar, Eggs and Molasses on medium until fully combined and smooth.
- With the mixer on low, slowly spoon in flour mixture. Once fully combined. Turn off the mixer.
- Prepare Cinnamon & Sugar Coating by mixing the Cinnamon and Sugar into a small bowl.
- Roll dough into 1 inch balls, coat in cinnamon sugar, and place them on the parchment lined cookie sheet 2 inches apart.
- Bake cookies for 9 minutes.
Notes
- Note - Gingersnap cookies will burn in the blink of an eye. Watch them closely. When you see the bottom edges start to turn just a little brown you want to immediately remove them from the oven.
