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If you’ve been hunting for a comforting, warmly spiced treat that strikes the perfect balance between chewy and crisp, this Gingersnap Cookies Recipe is going to steal your heart (and your kitchen). These classic cookies bring together the zing of fresh ginger, the cozy warmth of cinnamon and cloves, and the rich, molasses-sweetened depth that makes every bite utterly irresistible. Whether it’s a chilly afternoon treat or a festive delight to share with friends, these gingersnap cookies deliver a timeless flavor that feels like a hug in cookie form.
Ingredients You’ll Need
Gathering these ingredients is truly a breeze, and each one plays an essential role in building the unmistakable character of your gingersnap cookies. From the aromatic spices that awaken your senses to the molasses that delivers that signature deep flavor and chewy texture, everything here is simple but vital.
- All-purpose flour (2½ cups / 300g): The foundation for structure and chewiness in the cookies.
- Baking soda (2 teaspoons): Helps the cookies rise and gives a slight lift to their texture.
- Ground ginger (2 teaspoons): The star spice providing that bold, zesty kick that’s key to gingersnaps.
- Ground cinnamon (1 teaspoon): Adds warm, sweet notes that round out the spice blend beautifully.
- Salt (¾ teaspoon): Balances sweetness and enhances all the flavors.
- Ground cloves (½ teaspoon): Deepens the earthy spice complexity in each bite.
- Unsalted butter, softened (¾ cup / 170g): For rich moisture and tender crumb.
- Light brown sugar, packed (¾ cup / 165g): Brings molasses-like sweetness and chewy texture.
- Unsulphured molasses (¼ cup / 90g): The secret ingredient giving the cookies their signature dark color and deep, robust flavor.
- Large egg (1, room temperature): Binds everything together and adds softness.
- Vanilla extract (2 teaspoons): Adds a subtle, sweet aroma that complements the spices.
- Granulated or sanding sugar (¼ cup / 50g): For coating, creating a delightful crunchy exterior.
- Ground cinnamon (½ teaspoon, optional): Mixed with sugar for extra cinnamon spark on top.
How to Make Gingersnap Cookies Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Kick things off by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper to prevent sticking. In a medium bowl, sift together the flour, baking soda, ground ginger, cinnamon, salt, and cloves, then whisk everything to make sure the spices are evenly distributed. This spice blend is where your gingersnap magic really begins to take shape.
Step 2: Cream Butter, Sugar, and Molasses
Using a stand mixer or a sturdy bowl and hand mixer, beat the softened butter, packed brown sugar, and molasses on medium speed until you get a fluffy, luscious mixture—usually about three minutes. This step is absolutely crucial—it aerates the dough, lending the cookies their tender, melt-in-your-mouth texture and that beautifully rich molasses flavor.
Step 3: Add Egg and Vanilla
Mix in the room-temperature egg and vanilla extract next. Scrape down the sides of the bowl to make sure everything incorporates evenly. At this stage, your dough is already smelling amazing, with all those warm, inviting aromas blending perfectly.
Step 4: Combine With Dry Ingredients
Lower the mixer speed and gradually add the flour-spice mixture you set aside earlier. Mix just until the flour disappears and the dough comes together—you want to be careful not to overmix here, or you may toughen your cookies. Finish by folding any leftover flour in with a spatula, ensuring the texture stays light and tender.
Step 5: Roll and Coat the Dough Balls
Pour the granulated sugar into a small bowl and stir in the optional cinnamon if you want an extra cinnamon kick on top. Using a small spring-loaded cookie scoop or a tablespoon, portion the dough into 1½ tablespoon-sized balls (about 28g each). Roll each ball smoothly between your palms, then coat generously in the cinnamon sugar. Arrange the dough balls on your prepared baking sheets, leaving about two inches between each to allow for spreading.
Step 6: Bake to Perfection
Bake your dough balls for 10 to 12 minutes. You’ll know they’re ready when the edges are set and firm, but the centers remain soft and show those signature fine cracks. Let the cookies cool for a few minutes right on the baking sheets before transferring them to a wire rack to cool completely. This gentle cooling ensures that perfect crisp-on-the-outside, chewy-on-the-inside texture that makes this Gingersnap Cookies Recipe so legendary.
How to Serve Gingersnap Cookies Recipe
Garnishes
These cookies stand beautifully on their own but try sprinkling a pinch of extra cinnamon sugar right before baking for a sparkly, sweet finish. For a festive touch, dip half of each cookie in melted dark chocolate and let them set on wax paper—this pairs wonderfully with the spiced flavors!
Side Dishes
Gingersnap cookies are perfect companions to a steaming cup of chai tea or a creamy latte. They also pair beautifully with a scoop of vanilla ice cream for a simple, delicious dessert that everyone will love. If you’re hosting a holiday get-together, serving them alongside spiced mulled wine or hot apple cider will delight your guests.
Creative Ways to Present
Create a cozy cookie platter by stacking your gingersnaps with seasonal fruits like sliced pears or candied ginger. Wrapping a small batch of these cookies in cellophane tied with rustic twine makes for an instant homemade gift that’s as heartfelt as it is scrumptious. For a showstopper dessert, layer broken gingersnap cookies with whipped cream and pumpkin mousse in parfait glasses.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, store your gingersnap cookies in an airtight container at room temperature. They’ll keep their delightful texture for about a week, remaining crisp on the outside and chewy inside. Adding a slice of bread to the container helps maintain moisture balance and keeps the cookies fresh.
Freezing
To enjoy your Gingersnap Cookies Recipe even later, you can easily freeze the dough. Portion the dough balls onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. When ready to bake, simply add a minute or two to the baking time. Alternatively, baked cookies freeze well in airtight containers for up to three months—just thaw at room temperature before serving.
Reheating
If your cookies have gone a bit stale or chilled in the fridge, warming them gently in a 300°F oven for 5 minutes will refresh that wonderful chewiness and bring back the delightful aroma of the spices. You can also microwave them for 10 to 15 seconds, but be cautious not to dry them out.
FAQs
Can I substitute the molasses?
Molasses gives these gingersnap cookies their characteristic richness and moisture, so it’s best not to omit it entirely. If you must, try using unsulphured dark corn syrup or a mix of honey and brown sugar, but be aware the flavor and texture will be slightly different.
How do I make my gingersnap cookies crispier?
If you prefer your gingersnaps on the crisp side, bake them a minute or two longer until they’re golden and firm all the way through. Just keep a close eye to prevent overbrowning. Also, rolling them thinner before baking helps achieve a crispier texture.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour for a 1-to-1 gluten-free baking blend that includes xanthan gum. The texture may be slightly different, but your cookies will still retain their lovely flavor and spice.
Why do my gingersnap cookies spread too much?
If your cookies are spreading too much, double-check that your butter is softened but not melting—too warm butter causes extra spreading. Also, chilling the dough briefly before scooping can help control spread and create thicker cookies.
How long can I store these cookies?
When stored properly in an airtight container at room temperature, gingersnap cookies last about one week. For longer storage, freezing is your best bet and will keep them fresh for up to three months.
Final Thoughts
This Gingersnap Cookies Recipe is truly a kitchen classic that never fails to bring warmth and joy. Its perfect blend of spices, rich molasses flavor, and that coveted chewy-crisp texture make it a repeat favorite for any season. I can’t wait for you to bake a batch, fill your home with those cozy aromas, and share these delightful treats with loved ones. You’re going to adore every bite!
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Print
Gingersnap Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic gingersnap cookie recipe yields perfectly chewy and crispy cookies bursting with warm spices like ginger, cinnamon, and cloves. Coated in cinnamon sugar and baked to golden perfection, these cookies offer a delightful balance of sweetness and spice that’s perfect for holiday baking or any cozy occasion.
Ingredients
Dry Ingredients
- 2½ cups all-purpose flour (300g)
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ½ teaspoon ground cloves
Wet Ingredients
- ¾ cup unsalted butter, softened (170g)
- ¾ cup packed light brown sugar (165g)
- ¼ cup unsulphured molasses (90g)
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
Coating
- ¼ cup granulated or sanding sugar (50g)
- ½ teaspoon ground cinnamon (optional)
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, ground ginger, cinnamon, salt, and cloves. Whisk to combine evenly and set aside.
- Cream butter and sugars: In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the softened unsalted butter, light brown sugar, and molasses on medium speed until the mixture is light and fluffy, about 3 minutes. This helps incorporate air for a tender cookie.
- Add egg and vanilla: Add the large egg and vanilla extract to the butter mixture. Scrape down the sides of the bowl, then mix again until everything is fully incorporated and smooth.
- Incorporate dry ingredients: With the mixer on low speed, gradually add the sifted flour mixture. Mix just until the dough comes together, avoiding overmixing to keep cookies tender. Use a spatula to fold in any remaining flour if needed.
- Prepare sugar coating: In a small bowl, combine the granulated or sanding sugar with the optional ground cinnamon, stirring well to mix.
- Shape and coat dough balls: Using a small spring-loaded cookie scoop or a tablespoon, portion out approximately 1½ tablespoon-sized dough balls (~28g each). Roll each ball smoothly between your palms, then coat thoroughly in the cinnamon sugar mixture.
- Arrange on baking sheets: Place the coated dough balls about two inches apart on the prepared parchment-lined baking sheets to allow space for spreading during baking.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and firm but the centers remain soft and slightly cracked for the ideal chewy texture.
- Cool the cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they firm up without becoming hard.
Notes
- Room temperature egg helps achieve a smooth, emulsified dough.
- Do not overbake; the cookies should remain soft in the center for the best texture.
- Using sanding sugar for coating gives an extra crunch and sparkle to the cookies.
- Store cookies in an airtight container at room temperature for up to one week.
- For a spicier version, increase ground ginger to 2½ teaspoons.
