Description
Crispy on the edges, chewy in the center, and full of warm ginger and molasses flavor — these classic gingersnap cookies are perfect for the holidays or any time of year.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
Instructions
- 1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- 2. In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- 3. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, molasses, and vanilla until smooth.
- 4. Gradually mix in dry ingredients until combined.
- 5. Scoop tablespoon-sized balls of dough and roll in sugar.
- 6. Place on baking sheets about 2 inches apart.
- 7. Bake for 9–11 minutes, until edges are set but centers remain slightly soft.
- 8. Cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
- For crispier gingersnaps, bake a minute or two longer.
- Add a pinch of black pepper for an extra spicy kick.
- Store cookies in an airtight container for up to 1 week or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 95mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
Keywords: gingersnap cookies, holiday cookies, molasses cookies, spiced cookies