Gingersnap Cookies (Bubbee's Gingies) Recipe

Name: Gingersnap Cookies (Bubbee's Gingies)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar plus additional for sprinkling; 1 large egg; 2 tablespoons finely grated peeled fresh gingerroot; 2 tablespoons dark corn syrup; 1 1/2 teaspoons freshly grated orange zest; 1 tablespoon fresh orange juice; 3 1/4 cups unbleached all-purpose flour; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1/2 teaspoon ground cloves; 1 tablespoon ground ginger

Servings: persons

1 cup unsalted butter, softened
1 1/2 cups granulated sugar plus additional for sprinkling
1 large egg
2 tablespoons finely grated peeled fresh gingerroot
2 tablespoons dark corn syrup
1 1/2 teaspoons freshly grated orange zest
1 tablespoon fresh orange juice
3 1/4 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon ground ginger

1
In a bowl with an electric mixer beat butter with 1 1/2 cups sugar until light and fluffy and add egg, beating until combined well.
2
Beat in fresh gingerroot, corn syrup, zest, and orange juice.
3
Into mixture sift remaining ingredients and beat just until combined well.
4
Halve dough and on a sheet of wax paper form each piece into a 10-inch log.
5
Chill logs, wrapped in wax paper, at least 1 day and up to 1 week.
6
Preheat oven to 350F.
7
and lightly grease baking sheets.
8
Cut logs into 1/4-inch-thick slices and arrange 2 inches apart on baking sheets.
9
Lightly sprinkle cookies with additional sugar and bake in batches in middle of oven 10 to 15 minutes, or until golden.
10
Transfer cookies to racks to cool.

1112

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 cup unsalted butter, softened, 1 1/2 cups granulated sugar plus additional for sprinkling, 1 large egg, 2 tablespoons finely grated peeled fresh gingerroot, and more.

Yes, Gingersnap Cookies (Bubbee's Gingies) 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.

That's it — enjoy your meal!

Gingersnap Cookies (Bubbee's Gingies)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions