Gingersnap Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
22 mins
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Servings
32 cookies
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Calories
71 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Gingersnap Cookies
Description
These Gingersnap Cookies combine warm spices—ginger, cinnamon, cloves, cayenne pepper, and black pepper—with molasses and sugars to create a spicy-sweet flavor profile. Melted, cooled butter and egg yolk provide a tender structure, while milk adds moisture. After mixing the wet and dry ingredients, the dough is portioned into small balls, rolled in sugar, and spaced on a baking sheet.
They bake at a relatively low temperature of 315°F (155°C) for 22 minutes, yielding cookies that are crisp and snappy once cooled. Pressing down the cookies shortly after removing them from the oven ensures an even thickness and better texture. The final result is a crunchy, flavorful cookie with a warm spice character.
These cookies work well as a snack or dessert and pair nicely with tea or coffee.
Ingredients
- 7 tablespoons butter melted and cooled until no longer warm to the touch, unsalted
- ½ cup granulated sugar
- ¼ cup dark brown sugar firmly packed
- ½ teaspoon vanilla extract
- 2 ¼ teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon cloves ground
- ⅛ teaspoon ground cayenne pepper
- Pinch black pepper 1/16 teaspoon, ground
- 2 Tablespoons unsulphured molasses it should say “unsulphered” on the label
- 1 large egg yolk
- 2 Tablespoons milk whole
- 1 ⅔ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- granulated sugar additional, for rolling
Instructions
- Preheat oven to 315F (155C) and line baking sheets with parchment paper. Set aside.
- In a large bowl, combine melted, cooled butter, sugars, vanilla extract, and spices (ginger, cinnamon, cloves, cayenne pepper, and black pepper). Stir well.
- Add molasses, egg yolk, and milk and stir until completely combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually stir dry ingredients into wet until completely combined.
- Scoop cookie dough into 2-teaspoon-sized portions. Roll between your palms until smooth and then roll through granulated sugar.
- Transfer to prepared baking sheet, spacing cookies 2” apart.
- Transfer to 315F (155C) oven and bake for 22 minutes.
- Within a minute or two of cookies coming out of the oven, use the clean, flat, bottom of a glass to firmly press down on cookies to flatten.
- Allow cookies to cool completely on baking sheet before enjoying. Once cooled they should be crisp and snappy (if the first batch isn’t crisp once cooled, bake subsequent batches for longer).
Nutrition Information
Show DetailsNutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 71kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 58mg | 2% |
| Potassium | 42mg | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 3IU | 0% |
| Calcium | 2mg | 0% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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