This gingersnap cookie recipe creates the most flavorful, gingery, and snappy cookies! This is a classic gingersnap recipe and has the exact texture and flavor as the ones we know and love!
Ingredients (24 cookies)
3/4 cup butter unsalted, room temp.
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
Instructions
In a mixing bowl, cream together butter and sugars until light.
Add in egg and molasses and mix.
In another bowl sift together, flour, salt, baking soda, and spices.
Cover the dough and chill until firm. 30 minutes to 1 hour or overnight.
Roll 1″ balls in a bowl full of sugar. Place 12 cookies on a lined baking sheet.
Bake in a 325oF oven for 12-15 minutes until the edges are light brown.
Let the cookies rest on a cooling rack.
Storing Gingersnaps
The best way to store delicious gingersnap cookies is to put them in an airtight container once they’re cool. Put a little piece of bread into the cookie tin or airtight container to soak up any excess moisture. This helps them retain their just-baked crispiness.
Nutrition
Calories: 136kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 153mg | Potassium: 76mg | Fiber: 1g | Sugar: 11g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
