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!

Course dessert cookies

Cuisine American

Keyword ginger snap cookies, gingersnap cookie recipe, gingersnap cookies recipe, how to make gingersnap cookies

Prep Time 15

Cook Time 10

Servings cookies

Calories 115kcal

Author Beth Pierce

Ingredients

Gingersnap Cookies

2 cups all-purpose flour
1½ 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 unsalted butter softened
½ cup packed brown sugar
½ cup granulated sugar
¼ cup molasses
1 egg

Cinnamon Sugar

¼ cup sanding or granulated sugar
1 teaspoon ground cinnamon

Instructions

Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone mats.
Whisk together flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground black pepper in a medium bowl. Set the bowl aside for a few minutes.
Using a stand mixer with a paddle attachment or a handheld electric mixer on medium speed in a mixing bowl, 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 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 for 10 -11 minutes. Let the cookies cool for about 5 minutes before moving the gingersnaps to a cooling rack.

Video

Notes

Refrigerate the ginger snap dough while not working with it and between batches.
Use a 1 1/2 tablespoon cookie scoop for equally proportioned cookies. Roll the ginger snap dough into balls about 1 inch in diameter to get perfectly sized cookies.
For best results, use parchment paper or a silicone baking mat. They promote even baking and browning, reduce spreading, and eliminate sticking.
Do not load the dough onto hot or warm cookie sheets, as this will increase the spread.
If you have time, do a test run with one or two cookies. This will help establish the baking time.

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