Gingersnap Cookies
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
13 mins
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Total Time
33 mins
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Servings
24 cookies
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Course
Dessert
Gingersnap Cookies
Description
The Gingersnap Cookies start by creaming softened unsalted butter with granulated sugar until light and fluffy. Egg, molasses, and pure vanilla extract are added and mixed until smooth. Separately, dry ingredients including all-purpose flour, baking soda, fine sea salt, ground ginger, and cinnamon are whisked together and gradually mixed into the wet ingredients on low speed. The dough is then portioned using a medium cookie scoop and rolled into balls, which are subsequently rolled in granulated sugar for a textured coating. Placed on parchment-lined baking sheets spaced apart, the cookies bake at 350°F for 11 to 13 minutes until the edges brown and tops crackle, indicating the crisp yet chewy texture.
Once baked, the cookies cool on the baking sheets briefly before transferring to wire racks. The spice blend yields a warm ginger flavor accented by cinnamon and molasses depth. These cookies store well in an airtight container for several days, during which their edges soften slightly but retain flavor and chewiness.
They make a traditional spiced treat suitable for holidays, snacks, or teatime pairing.
Ingredients
- ¾ cup butter softened, unsalted
- 1 cup granulated sugar plus more for rolling
- 1 egg large
- ¼ cup molasses
- 1 ½ teaspoons vanilla extract pure
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt fine sea salt
- 1 tablespoon ground ginger
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer, cream the butter and sugar together on medium speed until light and fluffy, 3-5 minutes, scraping down the sides of the bowl as needed. Add in the egg, molasses and vanilla, and mix on medium speed until smooth and well combined. Scrape down the sides and bottom of the bowl.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger. With the mixer on low, slowly add the dry ingredients to the butter mixture until just combined.
- Using a medium (1.5 tablespoon) cookie scoop, scoop out the dough and roll into balls. Roll the dough balls in granulated sugar before placing on the prepared baking sheets at least 2 inches apart.
- For cookies with crisp edges and chewier centers, bake for 11-13 minutes, until the edges are browned and the tops are crackly.
- For crispier cookies, bake for 12-14 minutes, until the tops of the cookies are also browned.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
Notes
- Store gingersnap cookies in an airtight container at room temperature for 4-5 days to maintain freshness.
- The cookies are crispiest on the day they are baked; over time, they develop a chewier texture but retain their ginger flavor.
User Reviews
Overall Rating
4.4
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