Gingersnap Cookies (All Butter Recipe)
These classic gingersnap cookies are everything you want in a holiday treat - chewy in the center, crisp at the edges, and perfectly spiced. Made with simple pantry staples, this is a no-fuss recipe that will be your new go-to! Prefer a crispy gingersnap? Be sure to check the recipe notes for tips on how to bake them to crispy texture.
Equipment
- large cookie sheets
- parchment paper
Ingredients
- 3/4 cup butter at room temperature
- 1 1/8 cup granulated sugar divided
- 1 large egg room temperature
- 1/4 cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F.
- Line two or more large baking sheets with parchment paper, or grease them.
- In the bowl of an electric mixer, cream the butter and 1 cup of the sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses.
- In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, and salt. Add to the creamed mixture and mix until just combined.
- Shape the dough into slightly heaping tablespoons, roll into balls, and dip the top of each in remaining 1/8 cup (or 2 tablespoons) sugar.
- Place the balls 2 inches apart on parchment lined or greased baking sheets, sugar side up.
- Bake 12-15 minutes, until lightly browned and crinkly. Let cool on the pans 3-5 minutes. Remove to wire racks to cool completely.
- Store them in an airtight container at room temperature for up to 1 week. See recipe notes for freezing instructions.
Notes
- Spice Level: For a spicy, tongue-tingling cookie, simply increase the ginger and cinnamon by an extra teaspoon each.
- Crispy Gingersnaps: If you prefer a crispy gingersnap, lower the oven temperature to 325°F and bake the cookies for 18-20 minutes. This extended bake time will give you a crisp, snap-worthy texture without burning the cookies.
- Even Softer Gingersnaps: If you like your gingersnaps on the softer side, place a slice of bread in the container with the cookies. It helps retain moisture and keeps them chewy!
- Freezing Baked Cookies: Once your cookies have cooled completely, place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). This prevents them from sticking together. Then, transfer the frozen cookies to an airtight container or freezer-safe bag. Be sure to label them with the date, and they’ll keep fresh for up to 3 months. When you’re ready to enjoy them, just thaw the cookies at room temperature, and they’ll taste as fresh as the day you baked them.
- Freezing Cookie Dough: If you’d rather bake fresh gingersnaps later, you can freeze the dough instead. Shape the dough into balls as instructed, then freeze them on a baking sheet until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container. When you’re ready to bake, place the frozen dough balls on a cookie sheet and bake as directed, adding a minute or two to the baking time.
Nutrition
Calories: 74kcalCarbohydrates: 16gProtein: 1gFat: 0.5gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.001gCholesterol: 7mgSodium: 122mgPotassium: 62mgFiber: 0.3gSugar: 10gVitamin A: 19IUVitamin C: 0.003mgCalcium: 16mgIron: 1mg
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