Gingersnap Cookie Recipe
An old fashioned chewy Gingersnap cookie recipe seasoned with ginger, cinnamon, cloves, and a touch of black pepper. Before baking they are rolled in cinnamon sugar to give them a little more flavor and texture. These are a holiday baking must!
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes plus chilling time
- Yield: 30 cookies 1x
- Category: dessert cookies
- Method: bake
- Cuisine: American
Ingredients
Scale
Gingersnap Cookie Recipe
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ⅛ teaspoon fresh ground black pepper
- ¾ cup butter softened
- ½ cup packed brown sugar
- ½ cup granulated sugar
- ¼ cup molasses
- 1 egg
Cinnamon Sugar
- 1/4 cup sanding or granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground black pepper. Set the bowl aside for a few minutes.
- Using a stand mixer with a paddle attachment or a handheld electric mixer on medium speed cream the butter, brown sugar, and granulated sugar until light and fluffy. This will take several minutes.
- Reduce the speed to low and add the egg and molasses mixing just until combined.
- Add the dry ingredients to the wet ingredients mixing just until combined scraping down the bowl and beaters when needed. Cover and refrigerate the dough for 1 hour.
- In a small bowl whisk together the sugar and cinnamon. Using a 1 1/2 tablespoon cookie scoop roll the ginger snap dough into 1-inch balls using your hands and roll each cookie dough ball through the sugar. Place on the prepared baking sheets with at least 2 1/2 inches between each cookie.
- Bake 10 -11 minutes. Let the cookies cool for about 5 minutes before moving the gingersnaps to a wire rack to cool.
Notes
- Always preheat your oven and load the cookie tray on the middle rack in the center.
- Refrigerate the ginger snap dough while you are not working with it and in between batches.
- Fresh spices are always the best. If you have a local spice shop, pay them a visit. I have found that dried ground ginger as opposed to fresh ginger works best in these cookies.
- Use a 1 1/2 tablespoon cookie scoop for equally proportioned cookies Roll the ginger snap dough into balls that are about 1 inch and get perfectly sized cookies.
- For best results, use parchment paper or a silicone baking mat. It promotes even baking, reduces spreading, and eliminates sticking.
- Do not load the dough onto hot or warm cookie sheets as this will increase the spread.
- Leave at least 2 1/2 inches between the cookies so they can spread and so the heat can flow around them.
- If you have time do a test run with one or two cookies. It really helps to establish baking time.
Keywords: how to make gingersnap cookies, ginger snap recipe, ginger cookie recipe
Find it online: https://www.smalltownwoman.com/ginger-snaps/