simple gingersnap cookie recipe

Written ByJenny Smyth Posted on
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The Best simple gingersnap cookie recipe

I’ve been making gingersnap cookies for my family for years, and they’re always a hit. The recipe is simple and easy to follow, making it perfect for busy households. The best part is that these cookies are not only delicious but also relatively healthy compared to other sweet treats.

They’re made with molasses, which gives them a rich, deep flavor and a hint of spice. My kids love helping me in the kitchen, and this recipe is a great way to get them involved in the baking process. I’ve even started making these cookies for special occasions like holidays and parties because they’re so easy to make in large quantities.

Plus, they freeze well, so I can stock up and have them on hand whenever I need them. The key to making great gingersnap cookies is using high-quality ingredients, especially the molasses. It’s worth the extra cost to get a good-quality molasses that’s not too thick or too thin.

I also like to use fresh ginger for an extra boost of flavor. When you take a bite of one of these cookies, you’ll notice the perfect balance of sweetness and spice. It’s a classic flavor combination that never gets old.

The texture is also spot on – crunchy on the outside and soft on the inside. My family loves these cookies so much that I often get requests for them as a special treat. They’re perfect for after-school snacks or as a dessert for dinner parties.

And let’s be real – who doesn’t love the smell of gingerbread wafting through the house? It’s like a warm hug in a pan.

Simple Gingersnap Cookies

4.6 from 1278 votes

Crispy on the outside, chewy on the inside, these classic gingersnap cookies are perfect for tea time or a sweet snack. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time30 mins
Servings: 24 cookiesCuisine: InternationalCalories: 80 kcal

🥘Ingredients

For the Dough

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup packed light brown sugar
1 large egg
2 tablespoons molasses
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Line a baking sheet with parchment paper.
3In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
Set aside.
4In a large bowl, using an electric mixer, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
5Scrape down the sides of the bowl as needed.
6Beat in the egg, molasses, and vanilla extract until well combined.
7The mixture should be smooth and glossy.
8Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
9The dough should be thick and slightly sticky.
10Using a small cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
11Gently roll each portion between your palms to form a ball, then place them back onto the baking sheet.
12Bake for 9-11 minutes, or until the edges are lightly golden and the centers are set.
13Be careful not to overbake.
14Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

🔧Equipment

Mixing bowl
Electric mixer
Baking sheet
Parchment paper
Oven

📊Nutrition Facts (per serving)

🔥Calories: 80 kcal🧈Total Fat: 3g💛Saturated Fat: 2g❤️Cholesterol: 15mg🧂Sodium: 70mg🌾Total Carbs: 12g🥦Dietary Fiber: 0.5g🍬Sugars: 9g🥩Protein: 1g

📝Notes

Tips: For a spicier cookie, add an extra 1/2 teaspoon of ground ginger. Store cookies in an airtight container at room temperature for up to one week.

Watch Video Of How Simple Gingersnap Cookies Works

These gingersnap cookies are perfect for any occasion – whether it’s a holiday party or just a Tuesday evening snack. They’re easy to make in large quantities and freeze beautifully for later use.

When storing leftovers, keep them in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. To reheat, simply place them on a baking sheet lined with parchment paper and bake at 350°F (180°C) for 5-7 minutes until crispy again.

Serve warm with a glass of cold milk or enjoy as an after-dinner treat.

❓ Frequently Asked Questions About Gingersnap Cookies

1.

Q: Can I use brown sugar instead of molasses?
A: While you can substitute brown sugar for molasses, keep in mind that it will change the flavor profile of your cookies. Molasses has a rich, deep flavor that’s hard to replicate with brown sugar.

2.

Q: How do I ensure my cookies are evenly baked?
A: To ensure even baking, make sure your oven is at the correct temperature, and use parchment paper or a silicone mat to prevent sticking. Also, rotate your baking sheet halfway through the baking time to ensure even cooking.

3.

Q: Can I add nuts or chocolate chips to my gingersnap cookies?
A: Yes, feel free to customize your cookies with nuts or chocolate chips! Just be aware that adding too many mix-ins can make the dough difficult to work with.

4.

Q: Why do my cookies spread so much?
A: There are several reasons why your cookies might spread excessively – overmixing the dough, using too much butter or sugar, or not chilling the dough long enough before baking.

5.

Q: Can I freeze these cookies before baking?
A: Yes, you can freeze the dough before baking for up to 2 months. Simply thaw overnight in the fridge before proceeding with the recipe.

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