If you have a sweet tooth and love warm, spicy flavors, then you are going to adore this Easy Gingersnap Cookies Recip Recipe. This recipe is a perfect blend of ginger, cinnamon, and molasses, creating cookies that are chewy with just the right amount of snap and a crackled sugar-coated surface that makes them absolutely irresistible. Whether you need a quick treat for guests or a cozy snack to enjoy with your afternoon tea, these Easy Gingersnap Cookies Recip Recipe will quickly become one of your favorites thanks to their simple ingredients and straightforward process that delivers mouthwatering results every single time.
Ingredients You’ll Need
Gathering your ingredients is the first joy of baking these cookies because each one plays an essential role in flavor, texture, and that signature golden color. The beauty here lies in using classic pantry staples that come together effortlessly.
- Butter (1 cup, softened): This adds richness and moisture, ensuring the cookies stay tender yet chewy.
- Granulated sugar (1 cup + ¼ cup): The first quantity creamed with butter creates fluffiness, while the second is for coating the cookie dough for a sweet crust.
- Molasses (¼ cup, unsulfured): The star ingredient that imparts deep caramel notes and moistness.
- Large egg (1): Acts as a binder and adds a subtle richness.
- All-purpose flour (2 cups or 250 grams): The backbone of the cookie structure.
- Baking soda (2 teaspoons): Helps the cookies spread and become delightfully crisp on the edges.
- Ground ginger (1 teaspoon): Provides the signature spicy warmth.
- Ground cinnamon (1 teaspoon): Adds sweet, aromatic depth.
- Ground nutmeg (½ teaspoon): A subtle hint of nutty spice to round out the flavor.
- Salt (¼ teaspoon): Enhances all the sweetness and spices for balance.
How to Make Easy Gingersnap Cookies Recip Recipe
Step 1: Preheat and Prepare Pans
Start by preheating your oven to 350°F (175°C). Line two large half-sheet baking pans with silicone baking mats or parchment paper. This little step guarantees your cookies won’t stick and bake evenly, giving you that perfect bottom crust.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your flour, baking soda, ground ginger, cinnamon, nutmeg, and salt. This blend infuses your dough with all the delicious spices and ensures each cookie bites with flavor evenly distributed. Set the mix aside for now.
Step 3: Cream Butter and Sugar
Using a hand or stand mixer, cream the softened butter and 1 cup of granulated sugar until it’s light and fluffy, about 2 minutes. This step is magical because it incorporates air into the mixture, giving your cookies a tender crumb and delightful texture.
Step 4: Add Molasses and Egg
Beat in the egg and molasses until the batter is rich and fully combined. The molasses gives these cookies their signature deep color and chewy texture, while the egg binds everything together.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, mixing just until a firm dough forms. Be careful not to overmix because you want those cookies to stay tender, not tough. The dough will be thick and slightly sticky.
Step 6: Shape and Coat Cookie Dough Balls
Pour the remaining ¼ cup sugar into a small bowl. Using a cookie scoop or spoon, portion out 1-2 tablespoons of dough and roll each into a 1-inch ball. Then roll those balls thoroughly in the sugar to coat them well. This sugar coating creates that irresistible crackly exterior.
Step 7: Arrange and Bake
Place your sugar-coated dough balls on the prepared baking sheets, leaving 2-3 inches between each to allow for spreading. Bake in your preheated oven for 12 to 15 minutes. You’ll know they’re done when the edges are set and the tops develop charming cracks.
Step 8: Cool
Once baked, let the cookies cool on the baking sheet for 5 minutes. This waiting time helps them firm up just right. Then transfer them to a wire rack to cool completely before enjoying or storing.
How to Serve Easy Gingersnap Cookies Recip Recipe
Garnishes
A simple dusting of powdered sugar or a delicate drizzle of melted white chocolate can elevate these cookies from everyday treats to festive delights. You can even sprinkle a pinch of finely chopped crystallized ginger for an extra zing that complements the spice.
Side Dishes
These gingersnap cookies pair wonderfully with a cup of hot tea, coffee, or even a glass of milk. For a special touch, serve alongside creamy vanilla ice cream or pumpkin-flavored desserts to highlight the warm spices in the cookies.
Creative Ways to Present
Stack a few gingersnap cookies tied with a rustic twine ribbon for a charming gift, or arrange them on a decorative platter with seasonal fruit and nuts. These cookies also make fantastic sandwich cookies filled with spiced cream cheese or chocolate ganache for a fun twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Easy Gingersnap Cookies Recip Recipe in an airtight container at room temperature. They should stay fresh and delicious for up to a week, maintaining their chewy center and crisp edges.
Freezing
You can freeze baked cookies by placing them between layers of parchment paper in a sealed container or freezer bag. Alternatively, freeze the shaped dough balls on a tray, then transfer to a bag for convenient baking whenever you crave fresh cookies.
Reheating
To enjoy warm cookies, pop them in a preheated oven at 300°F (150°C) for 5 minutes or microwave for about 10 seconds. This will revive their soft, chewy texture and amplify those wonderful spices.
FAQs
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend of the same quantity, and your Easy Gingersnap Cookies Recip Recipe will work wonderfully with a slightly different texture.
What makes these gingersnap cookies chewy instead of crunchy?
The combination of molasses and the creaming method for the butter and sugar retain moisture, giving the cookies their signature chewy centers while the sugar coating adds a subtle crispness outside.
Can I use dark molasses instead of unsulfured molasses?
Yes, dark molasses will deepen the flavor and add a slight bitterness that some people enjoy, but unsulfured molasses is milder and sweeter, providing a classic taste for this recipe.
How can I prevent my cookies from spreading too much?
Chilling the dough balls for 30 minutes before baking can help control spreading, ensuring the cookies maintain their shape and don’t become too thin or flat.
Is it possible to make these cookies vegan?
With a few swaps like vegan butter and a flaxseed egg replacement, you can make a delicious vegan version of this Easy Gingersnap Cookies Recip Recipe without losing the essential flavors.
Final Thoughts
If you’re looking for a delightful treat that brings warmth and joy in every bite, this Easy Gingersnap Cookies Recip Recipe is a must-try. It’s simple to make, uses wholesome ingredients, and fills your kitchen with the cozy aroma of spices. I hope you enjoy baking and sharing these cookies as much as I do—they truly are a comforting classic that everyone will love.
Print
Easy Gingersnap Cookies Recip Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Easy Gingersnap Cookies are soft, chewy, and perfectly spiced with ginger, cinnamon, and nutmeg. Sweetened with molasses and coated in sugar for a delightful crunch, they bake up quickly and are perfect for holiday treats or everyday snacking. This classic recipe yields tender cookies with a rich flavor and a beautiful crackled top.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (250 grams)
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- ¼ cup molasses, unsulfured
- 1 large egg
For Coating
- ¼ cup granulated sugar
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line two large half-sheet baking pans with silicone baking mats or parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, and salt. Set this mixture aside while you prepare the wet ingredients.
- Cream butter and sugar: Using a hand or stand mixer, cream the softened butter and 1 cup of granulated sugar in a large mixing bowl until the mixture is light and fluffy, about 2 minutes. This step helps incorporate air for a tender cookie.
- Add molasses and egg: Beat in the egg and molasses until fully combined, resulting in a rich and dark batter.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet mixture and beat just until a firm dough forms. Avoid overmixing to keep the cookies tender.
- Shape and coat cookie dough balls: Pour the remaining ¼ cup sugar into a small bowl. Using a cookie scoop, portion 1-2 tablespoons of dough and roll each into a 1-inch ball. Roll each ball thoroughly in the sugar to coat.
- Arrange on baking sheets: Place the sugar-coated dough balls on the prepared baking sheets, spacing them 2-3 inches apart. Bake in batches if needed or freeze extra dough balls for later use.
- Bake the cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are set and tops are cracked and crinkled, indicating doneness.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure butter is softened for easier creaming and better texture.
- Do not overmix the dough once dry ingredients are added to maintain tender cookies.
- You can freeze dough balls before baking to enjoy fresh cookies later.
- Cookies will keep well stored in an airtight container for up to one week.
- For a stronger spice flavor, feel free to increase the ground ginger or cinnamon slightly.
