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Gingersnap Cookies
Gingersnap Cookies are a classic holiday cookie recipe that is also a favorite year-round. Soft gingersnap cookies are the perfect addition to your cookie jar.
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Gingersnap cookies are the perfect mix of sweet and spicy. Perfect for the holiday season, every cookie platter needs some of these easy-to-make and delicious soft gingersnap cookies. Of course, you don’t have to wait until the festive season to make these, they are a delicious addition any time of year
Looking for more delicious cookie recipes to try this holiday season? You’ll want to make Christmas Pinwheel Cookies, Christmas Cookie Bars, and Candy Cane Shortbread Cookies.
Gingersnap Cookies Ingredients
You will need:
- 2 ¼ cups all-purpose flour
- 2 tablespoon cornstarch
- 1 tablespoon gingerbread spice blend
- ¼ teaspoon gingerbread spice blend
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ¼ cup granulated sugar
- 1 cup light brown sugar
- ½ cup unsalted butter, room-temperature
- 1 large egg, room-temperature
- ¼ cup unsulphured molasses
- 1 teaspoon vanilla extract
PRO TIP: When shopping for your molasses, make sure you use a brand that is unsulphured. I find the brand Grandma’s Original Molasses to be readily available at most grocery stores where you would find honey.
Substitutions and Additions
SPICES: I keep spice blends on hand in my pantry to avoid having a lot of individual spices. If you can’t find a gingerbread spice blend at your grocery store or online, you can make your own. Combine 2 tablespoons ground ginger, 2 tablespoons cinnamon, 2 teaspoons nutmeg, 1 teaspoon cloves, and 1 teaspoon allspice. Transfer the spice blend to a small lidded jar (mini mason jars work great) that you can keep in your pantry for 1 year (or until the expiration date of your individual spices). You can use this master gingerbread spice blend in all your holiday baking.
BROWN SUGAR: You can substitute dark brown sugar for the light brown sugar in this recipe. You need to note that your cookies will be darker in color and richer in flavor from the added molasses in the dark brown sugar.
How to Make Gingersnap Cookies
STEP ONE: In a medium bowl combine the all-purpose flour, cornstarch, 1 tablespoon gingerbread spice blend, baking soda, and salt. Set aside.
STEP TWO: In a small bowl add the granulated sugar and the remaining ¼ teaspoon gingerbread spice blend. Stir to combine. Set aside.
STEP THREE: In a large mixing bowl beat together the light brown sugar and room-temperature butter, using a handheld mixer on medium-low speed, until the butter is light and fluffy.
STEP FOUR: To the butter mixture add the egg and beat until fully incorporated.
STEP FIVE: Next, add the unsulphured molasses and vanilla extract and beat just until all the ingredients are fully combined.
STEP SIX: Slowly add the flour mixture to the butter mixture while mixing the dough on low speed. Make sure to scrape down the sides of the bowl as needed when adding the flour mixture. Stop mixing as soon as all the flour has been incorporated. You do not want to over-mix your cookie dough.
STEP SEVEN: Using a 1 ½ inch (or 1 ½ tablespoon) cookie scoop, scoop out the gingersnap cookie dough and gently roll each one into a ball, being careful not to compact the dough, then roll each dough ball into the reserved bowl of spiced sugar.
PRO TIP: If you do not have a cookie scoop, for evenly sized cookie dough balls, you can use a large melon baller to scoop out evenly-sized dough balls. This will ensure that all your cookies bake at the same rate. It also ensures that your cookies are all the same shape/size for a beautiful presentation.
STEP EIGHT: Place the cookie dough balls onto a parchment, or silpat, lined tray and repeat until all the gingersnap cookie dough balls have been rolled in the spiced sugar.
STEP NINE: Refrigerate the cookie dough for two hours.
PRO TIP: You can skip the chill time for these gingersnap cookies; however, I find that the chill time does allow for the spices to really marry with the other ingredients and that the cookies do bake up slightly chewier after the chill. Either way, these are beautifully fragranced, soft, gingersnap cookies that will compliment any holiday cookie platter beautifully.
STEP TEN: Preheat the oven to 350* F. Line a large baking tray with parchment paper. Place 8 cookies onto the baking tray. Allow 1 to 2 inches between each cookie.
STEP ELEVEN: Bake the gingersnap cookies, on the center rack of your oven, for 10 to 12 minutes or until the center is set and the edges are just barely brown. Repeat until all the cookies are baked.
PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
STEP TWELVE: Allow the gingersnap cookies to cool on the baking tray for 5 minutes before transferring them to a cooling rack to cool completely on the counter before serving or storing.
How to Serve Gingersnap Cookies
These chewy gingersnap cookies will become a favorite holiday cookie. Perfect for holiday parties, cookie exchanges, or yummy gifts for friends and neighbors. Serve them with a warm and cozy cup of coffee, pumpkin spice latte, or homemade hot chocolate for a delightful treat.
Storage
ON THE COUNTER: These chewy cookies can be stored in an airtight container for up to 4 days on the counter.
IN THE FREEZER: You can freeze these delicious cookies in an airtight container or freezer bag for up to 3 months.
Gingersnap Cookies are a classic holiday cookie recipe that tastes like Christmas! The perfect addition to your cookie jar, these soft gingersnap cookies are a favorite year-round, but especially during the holidays. A scrumptious balance of sugar and spice, gingersnap cookies are a seasonal treat that is always a hit with friends and family.
FREQUENTLY ASKED QUESTIONS
Can I freeze the cookies?
This gingersnap cookie recipe can be stored in the freezer in an airtight container for up to three months.
What is unsulphured molasses?
Unsulphured molasses is made from ripe sugar cane and has no additives. It is generally the kind you will find at the grocery store and is different from blackstrap molasses.
Do I have to chill the dough for these classic cookies?
Chilling the dough is optional, but we do find the chilling time allows the spices to really flavor the dough nicely.
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Gingersnap Cookies
Gingersnap Cookies are a classic holiday cookie recipe that is also a favorite year-round. Soft gingersnap cookies are the perfect addition to your cookie jar.
Ingredients
- 2 ¼ cups all-purpose flour
- 2 tablespoon cornstarch
- 1 tablespoon gingerbread spice blend
- ¼ teaspoon gingerbread spice blend
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ¼ cup granulated sugar
- 1 cup light brown sugar
- ½ cup unsalted butter room-temperature
- 1 large egg room-temperature
- ¼ cup unsulphured molasses
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl combine the all-purpose flour, cornstarch, 1 tablespoon gingerbread spice blend, baking soda, and salt. Set aside.
- In a small bowl add the granulated sugar and the remaining ¼ teaspoon gingerbread spice blend. Stir to combine. Set aside.
- In a large mixing bowl beat together the light brown sugar and room-temperature butter, using a handheld mixer on medium-low speed, until the butter is light and fluffy.
- To the butter mixture add the egg and beat until fully incorporated.
- Next, add the unsulphured molasses and vanilla extract and beat just until all the ingredients are fully combined.
- Slowly add the flour mixture to the butter mixture while mixing the dough on low speed. Make sure to scrape down the sides of the bowl as needed when adding the flour mixture. Stop mixing as soon as all the flour has been incorporated. You do not want to over-mix your cookie dough.
- Using a 1 ½ inch (or 1 ½ tablespoon) cookie scoop, scoop out the gingersnap cookie dough and gently roll each one into a ball, being careful not to compact the dough, then roll each dough ball into the reserved bowl of spiced sugar.
- Place the cookie dough balls onto a parchment, or silpat, lined tray and repeat until all the gingersnap cookie dough balls have been rolled in the spiced sugar.
- Refrigerate the cookie dough for two hours.
- Preheat the oven to 350* F. Line a large baking tray with parchment paper. Place 8 cookies onto the baking tray. Allow 1 to 2 inches between each cookie.
- Bake the gingersnap cookies, on the center rack of your oven, for 10 to 12 minutes or until the center is set and the edges are just barely brown. Repeat until all the cookies are baked.
- Allow the gingersnap cookies to cool on the baking tray for 5 minutes before transferring them to a cooling rack to cool completely on the counter before serving or storing.
Notes
If you do not have a cookie scoop, for evenly sized cookie dough balls, you can use a large melon baller to scoop out evenly-sized dough balls. This will ensure that all your cookies bake at the same rate. It also ensures that your cookies are all the same shape/size for a beautiful presentation.
You can skip the chill time for these gingersnap cookies; however, I find that the chill time does allow for the spices to really marry with the other ingredients and that the cookies do bake up slightly chewier after the chill. Either way, these are beautifully fragranced, soft, gingersnap cookies that will compliment any holiday cookie platter beautifully.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
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