Gingersnap Cookies Recipe

Name: Gingersnap Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/8 teaspoon salt; 2 tablespoons dark molasses; 1 tablespoon cold strong brewed coffee; 1/2 cup sugar; 6 tablespoons butter or stick margarine, softened; 2 tablespoons finely chopped crystallized ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 2 tablespoons sugar

Servings: persons

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons dark molasses
1 tablespoon cold strong brewed coffee
1/2 cup sugar
6 tablespoons butter or stick margarine, softened
2 tablespoons finely chopped crystallized ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons sugar

1
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a small bowl; set aside. Combine molasses and coffee in a small bowl; set aside.
2
Beat 1/2 cup sugar and butter at medium speed of a mixer until light and fluffy. Add ginger, cinnamon, and cloves; beat well. Add flour mixture and molasses mixture; beat at low speed until well-blended.
3
Gently press dough into a ball; wrap in plastic wrap, and freeze 15 minutes. Shape dough into a 7-inch roll; flatten to 1-inch thickness. Wrap in plastic wrap; freeze 8 hours or overnight.
4
Preheat oven to 350u00b0.
5
Cover 2 baking sheets with parchment paper; secure to baking sheets. Cut dough into 40 (1/8-inch-thick) slices; place 1/2-inch apart on prepared baking sheets. Sprinkle with 2 tablespoons sugar. Bake at 350u00b0 for 10 minutes (cookies will be slightly soft in center, but will harden as they cool). Remove from baking sheets; cool completely on wire racks.
6
Note: Store the remaining gingersnaps in an airtight container.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/8 teaspoon salt, 2 tablespoons dark molasses, and more.

Yes, Gingersnap Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingersnap Cookies

How did you like this recipe?

Frequently Asked Questions