Gingersnaps Recipe

Name: Gingersnaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: ¾ cup butter, room temperature; ½ cup brown sugar; ½ cup sugar; ¼ cup molasses; 1 large egg; ½ teaspoon pure vanilla extract; 2 cups flour; ½ teaspoon baking soda; ¼ teaspoon salt; 1 ½ teaspoons ground cinnamon; 2 teaspoons ground ginger; ½ teaspoon ground cloves; 1 cup sugar

Servings: persons

¾ cup butter, room temperature
½ cup brown sugar
½ cup sugar
¼ cup molasses
1 large egg
½ teaspoon pure vanilla extract
2 cups flour
½ teaspoon baking soda
¼ teaspoon salt
1 ½ teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoon ground cloves
1 cup sugar

1
Preheat the oven to 350 degrees F.
2
Line two baking sheets with parchment paper.
3
Cream the butter and sugars until light and fluffy.
4
Add the molasses, egg, and vanilla extract and beat until incorporated.
5
In a separate bowl whisk together the flour, baking soda, salt, and spices.
6
Add to the butter mixture and mix until well combined.
7
Cover and chill the batter for about 30 minutes.
8
Place about 1 cup sugar in a medium sized bowl.
9
When the dough has chilled sufficiently, roll into 1 inch balls.
10
Then roll the balls of dough into the sugar, coating them thoroughly.
11
Place on the baking sheet, spacing about 2 inches apart and, with the bottom of a glass, flatten the cookies slightly.
12
Bake for about 12 - 15 minutes or until the cookies feel dry and firm on top.
13
Cool on a wire rack.

No nutrition data on file — estimate from the ingredient list.

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: ¾ cup butter, room temperature, ½ cup brown sugar, ½ cup sugar, ¼ cup molasses, and more.

Yes, Gingersnaps falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gingersnaps

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