Gingersnap Cookies
User Reviews
5
Gingersnap Cookies
Description
The Gingersnap Cookies combine familiar baking staples like butter, sugar, molasses, and aromatic spices including ginger and cinnamon. The dough’s brief refrigeration allows flavors to meld and firms the dough for scooping. Baking at 350 degrees F yields cookies with a slightly crisp edge and tender center, which can be adjusted by baking time for a softer or crisper finish. Serving with a pumpkin dip adds a complementary creamy and smooth contrast to the spiced snap of the cookie.
The recipe’s use of molasses contributes to the distinctive deep flavor and chewy texture. The spices provide warmth without overpowering, and the balance of sugar and salt is tuned for a classic gingersnap taste. These cookies can serve well as snacks, holiday treats, or paired with beverages like tea or coffee.
Chilling the dough for at least 15-20 minutes is recommended but can be extended, and the dough or baked cookies can be frozen to prepare in advance. This flexibility supports making batches ahead for occasions or gifting.
Ingredients
- ¾ cup butter , room temperature
- 1 cup granulated sugar
- 1 egg
- ¼ cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 Tablespoon ground ginger
- 1 teaspoon ground cinnamon
- pumpkin optional, for dipping, dip
Instructions
- Add butter and sugar to a mixing bowl and beat until well creamed together. Add egg and molasses and mix well to combine.
- Stir in flour, baking soda, salt, ginger and cinnamon. Cover and refrigerate dough for 15-20 minutes. (This is a good time to make pumpkin dip!)
- Scoop into balls and place on an un-greased baking sheet. Bake at 350 degrees F for about 10-12 minutes (or slightly longer if you like them more crispy).
- We love to serve gingersnaps with this pumpkin dip.
Notes
- The cookie dough can be refrigerated for up to 4 days; allow slightly longer baking time when baking dough directly from cold.
- Baked gingersnap cookies freeze well for up to 3 months if cooled completely before storing in an airtight container.
- Dough may also be frozen for up to 3 months, ready to thaw and bake when desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 22mg | 7% |
| Sodium | 195mg | 8% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 187IU | 4% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
