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Gingersnap Cookies (Soft, Chewy, and the Perfect Amount of Spicy)

Quick and easy gingersnap cookies with simple ingredients perfect for fall and the holidays.
Course Snacks
Cuisine American
Keyword christmas, cookies, ginger, holidays
Prep Time 10 minutes
Cook Time 10 minutes
Servings 12 cookies

Equipment

  • 1 medium sized bowl
  • 1 medium sized bowl or stand mixer
  • 1 Whisk or stand mixer attachment
  • 1 wooden spoon or spatula
  • 1 cookie scooper
  • 1 plate for rolling
  • parchment paper

Ingredients

  • 2 cups all purpose flour
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamom
  • 0.5 tsp ground cloves optional - may add extra spice
  • 2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 3/4 cup butter softened
  • 1 cup granulated sugar
  • 1 egg
  • 1/4 cup fancy molasses

Instructions

  • In medium sized bowl (not the stand mixer bowl if also using a stand mixer), sift or combine flour, spices, baking soda and salt very well.
  • In a separate bowl, or in stand mixer bowl with flat beater attachment, beat together butter and sugar. Add in egg and beat well. Then add in molasses and beat well.
  • Slowly add flour mixture to wet mixture (on low-med speed if using stand mixer).
  • Scoop out using cookie scooper and roll into balls, approximately 1 inch in diameter. Roll into granulated sugar to coat.
  • Place on parchment paper a few inches apart on cooking sheet. Bake at 350℉ for 8-12 minutes (varies by oven) until flat and cracked on top. Take out while still soft as they stiffen up while cooling.