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A stack of gingersnap cookies

Gingersnap Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 46 reviews
  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Total Time: 23 minutes
  • Yield: 30 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Description

These Gingersnap Cookies are warmly spiced, crispy on the edges, and chewy in the center. The dough is quick and easy to prepare with no chilling required. The perfect holiday cookie!


Ingredients

Scale
  • 3/4 cup butter, room temperature
  • 1 cup granulated sugar
  • 1/4 cup unsulphured molasses
  • 1 egg
  • 2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 2 cups all purpose flour
  • 2 tablespoons granulated sugar for rolling

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes. Add in the molasses, egg, baking soda, salt, ginger, and cinnamon. Mix for another 1 minute, scraping the sides of the bowl as necessary.
  3. Turn the mixer to low and add in the flour. Mix until just combined.
  4. Place the remaining sugar in a small bowl, set aside.
  5. Using a medium (2- tablespoon sized) cookie scoop portion out dough. Roll the dough into balls and then roll the balls in the sugar. Place on the prepared baking sheet 2- inches apart.
  6. Bake for 12-14 minutes until the edges are lightly golden and appear “crinkly”.
  7. Transfer to a wire rack and cool completely.

Notes

Store airtight for up to 5 days.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 111
  • Sugar: 9.6 g
  • Sodium: 127 mg
  • Fat: 4.9 g
  • Carbohydrates: 16.1 g
  • Protein: 1.1 g
  • Cholesterol: 18.4 mg
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