Gingersnaps Recipe

Name: Gingersnaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking soda; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon freshly ground pepper; 1/2 teaspoon salt; 1 1/2 sticks (3/4 cup) unsalted butter, room temperature; 1 1/4 cups packed dark-brown sugar; 1/4 cup unsulfured molasses; 1 1/2 tablespoons finely grated, peeled ginger (one 3-inch piece); 1 large egg; 1/4 cup granulated sugar

Servings: persons

2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground pepper
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
1 1/4 cups packed dark-brown sugar
1/4 cup unsulfured molasses
1 1/2 tablespoons finely grated, peeled ginger (one 3-inch piece)
1 large egg
1/4 cup granulated sugar

1
In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, pepper, and salt; set aside.
2
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, brown sugar, molasses, and ginger on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed.
3
Beat in the egg until smooth and combined, about 1 minute.
4
Add flour mixture, and beat on low speed until just combined.
5
Transfer dough to a bowl and wrap in plastic; refrigerate until well chilled, about 1 hour or overnight.
6
Preheat the oven to 350F, with racks in the center and lower third.
7
Line two large baking sheets with parchment paper.
8
Shape dough into 1-inch balls.
9
Place granulated sugar in a shallow bowl; roll balls in sugar to coat completely, and place about 2 inches apart on the prepared sheets.
10
Bake, rotating sheets halfway through, until cookies are deep golden all over and centers are firm, 15 to 18 minutes.
11
Transfer cookies to a wire rack to cool completely.
12
Cookies can be kept in an airtight container at room temperature for up to 4 days.

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 12 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 teaspoons baking soda, 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 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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