Gingersnap Cookies Recipe

Name: Gingersnap Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Unsalted Butter, Room Temperature; 1/2 cups Granulated Sugar; 1/2 cups Dark Brown Sugar (packed); 1/4 cups Unsulphured Molasses; 1 whole Large Egg; 1/2 teaspoons Pure Vanilla Extract; 2 cups Unbleached All-purpose Flour; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 1-1/2 teaspoon Ground Cinnamon; 2 teaspoons Ground Ginger; 1/2 teaspoons Ground Cloves; 1 cup Granulated Sugar, For Rolling

Servings: persons

3/4 cups Unsalted Butter, Room Temperature
1/2 cups Granulated Sugar
1/2 cups Dark Brown Sugar (packed)
1/4 cups Unsulphured Molasses
1 whole Large Egg
1/2 teaspoons Pure Vanilla Extract
2 cups Unbleached All-purpose Flour
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
1-1/2 teaspoon Ground Cinnamon
2 teaspoons Ground Ginger
1/2 teaspoons Ground Cloves
1 cup Granulated Sugar, For Rolling

1
In a large mixing bowl combine the butter and sugars until light and fluffy. Add the molasses, egg and vanilla. Gently mix until incorporated.
2
In a separate medium size mixing bowl whisk together the flour, baking soda, salt and spices. Slowly add the flour mixture to the creamed butter and sugar and mix until incorporated. Cover and chill the cookie dough in the refrigerator for about an hour.
3
Preheat oven to 350 F.
4
Place 1 cup of granulated sugar in a shallow bowl. Roll dough into 1 inch balls, then roll in the granulated sugar until covered. Place each dough ball on a parchment paper- or Silpat-lined cookie sheet about 2 inches apart. With the bottom of a glass, flatten the cookies slightly.
5
Bake for about 12-15 minutes. Mine were perfect at 14 minutes but start checking them at the 12 minute mark. For a crisper cookie, bake a minute or two longer.
6
When done, remove the pans from the oven and let the cookies sit for on the pan for a couple minutes. Then remove them from the pans to cool completely on a wire rack. Store in an airtight container.
7
(Recipe adapted from a recipe on Joy of Baking.)

1020

kcal

Calories

Fat

169

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.

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

You need 13 ingredients. The key ingredients include: 3/4 cups Unsalted Butter, Room Temperature, 1/2 cups Granulated Sugar, 1/2 cups Dark Brown Sugar (packed), 1/4 cups Unsulphured 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

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