Gingersnap Cookies are a delicious, sweet treat full of spice and flavor wrapped in a sugar blanket.
Yea, I really love cookies, and one of my favorites, especially around the holidays, is the Gingersnap cookie. Ever since I was young, this was a holiday staple in my house. One thing that really draws me to gingersnap cookies it they allow for more unique input when it comes to the spices.
Want to add five different spices? You totally can!! Only feeling a few? That’s fine too! Gingersnap cookies really can be the cookie for everyone, and they’re melt in the mouth goodness is too difficult to resist!
Check out the Make section of MCG for more fun recipes like desserts and savory dishes. Leave a comment below and let me know what you think and how the recipe works for you!
Spices, spices, and more spices! Yea, this recipe has quite a few spices. All the ground spices can be added in however much or little you desire. But one essential spice is molasses and ginger.
Molasses is at the heart of a gingersnap cookie. Ginger is too but I thought the name made that obvious. Otherwise, these are some standard cookie ingredients: flour, baking soda, brown sugar, butter, egg, and vanilla extract.
the dry ingredients
Mixing the dry ingredients is the easiest step when making a cookie. I threw everything into a bowl and whisked it all together! And that’s it. At this stage, I like to make sure that I break apart any flour chunks that might be in the bowl. Clumps of flour are a no go in a cookie!
the wet ingredients
I decided to do the creaming method for this recipe. It seemed like a good idea especially since this is a great way to incorporate the molasses. For the creaming method, I put butter, brown sugar, and molasses into a bowl and whisked them together until the mixture became light and creamy.
Once the ingredients have been creamed together, it’s time to add more ingredients! Next, on a low speed, I incorporated an egg and vanilla extract into the mix. This made everything a lot more wet and fluid. I did have to scrape down the sides of my mixer bowl but that is not always the case. I would just watch the mixer and intervene when needed.
Adding it all together
I then added in the dry ingredients once the wet ingredients had been all mixed together. I mixed everything together on a medium to low speed. I wanted the ingredients to be just combined. Too much mixing with make the cookie a little tougher and a bit stogey. And no one wants a stogey cookie.
Rolling and Baking
Rolling out the dough is one of the most important steps in making a gingersnap cookie. That’s because it’s not only rolled into a ball, but it’s also rolled in a sugar cinnamon mixture! The sugar rolled on the outside gives’ gingersnaps their classic crispy outside while still keeping the center gooey.
I just dropped each cookie dough ball into the sugar mixture and let the cookie naturally attract all the sugar it wanted as it rolled around in the sugar. I placed each ball of dough about two inches on the tray before putting it in the oven to cook. These cookies are so delicious and irresistible especially when coming directly out of the oven.
I love making cookies because there is so little effort that you must put in to create a stunning result. Gingersnap cookies are amazing too since they contain so much spice. There is so much flavor packed into such a little space! And I really love how you can customize these cookies to your current taste by adjusting all the ground spice levels.
- 2 ½ Cup All-Purpose Flour
- 2 Teaspoon Baking Soda
- 1 Teaspoon Ground Cinnamon
- 2 Teaspoon Ground Ginger
- ½ Teaspoon Ground Cloves
- ½ Teaspoon Ground Cardamom
- ¾ Teaspoon Salt
- ¾ Cup Brown Sugar packed
- ¾ Cup Unsalted Butter softened
- ¼ Cup Molasses
- 1 Egg
- 2 Teaspoon Vanilla Extract
- ¼ Cup Granulated Sugar
- ½ Teaspoon Ground Cinnamon
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, mix flour, baking soda, ground cinnamon, ground ginger, ground cloves, ground cloves, ground cardamom, salt. Whisk together and set aside.
- In a mixer bowl, cream the butter, brown sugar, and molasses until light in color and fluffy in texture.
- Reduce mixer speed to low and add egg and vanilla extract. Mix until the ingredients are evenly distributed (some scraping might be needed).
- Add flour mixture into the mixer bowl and then set the speed to medium. Mixt until just combine. Make sure to scrape the bowl to mix in any remaining flour.
- In a small bowl, mix sugar and ¼ teaspoon cinnamon.
- Roll out dough into 1.5-2-inch balls. Roll each ball into the sugar mixture and place onto parchment paper, approximately two inches apart from any other cookie.
- Bake for 12-15 minutes.