Girl Gone Gourmet

A food blog with delicious recipes.

  • About
    • Work with Me
    • Press
    • Privacy Policy
  • Recipes
  • Cookbook
  • Weekly Newsletter
  • Contact

Published: December 17, 2012Updated: November 17, 2019All Recipes Desserts Holiday Recipes

Gingersnaps

Skip To RecipePrint Recipe
Gingersnaps

Simple and classic gingersnaps. These cookies are one of my favorite holiday cookie recipes. Perfectly spiced and perfect with a cup of coffee or hot chocolate.

photo of a stack of gingersnaps

Holiday Cookies

I don’t make a lot of cookies but when I do I tend to stick to the classics and it doesn’t get more classic than homemade gingersnap cookies. Sweet and spiced with holiday spices there’s no better coffee companion than a stack of these cookies.

I tend to prefer cookie recipes that call for melted butter like my molasses cookies, but for these gingersnaps, I’m totally willing to wait for the butter to soften so I can cream it with the sugar. To make up for that effort, you only need one bowl – first, you mix the wet ingredients and to it you add the dry ones. One bowl = easy clean-up.

These gingersnaps are one of a few cookies I love to make every holiday season – they’re not just delicious but they also are a sort of holiday aromatherapy. They smell amazing while they’re baking.

Ingredients You’ll Need

  • Wet ingredients: butter, brown sugar, granulated sugar, molasses, eggs, vanilla
  • Dry ingredients: all-purpose flour, baking soda, salt, cinnamon, ginger, and cloves.

Make & Bake the Cookies

  • Beat the butter and sugars together until light and creamy. Add the molasses, eggs, and vanilla.
  • Add all of the dry ingredients, mix until the dough comes together and chill the dough for at least 30 minutes (or up to one day if you want to make it ahead).
  • I like to scoop about a tablespoon of dough, roll it into a ball, roll the ball in granulated sugar, and place it on the baking sheet. The cookies won’t spread much, so I like to press on the dough ball with the bottom of a glass to create a disc.
  • For softer cookies, bake them for 8 to 10 minutes at 350°F. For crisper cookies, add 1 to 2 minutes to the bake time.

These gingersnap cookies are all about the holiday cheer – make them to share or make them for just for you. I think you will ❤ them!

Happy holiday baking,

April

💌 Never miss a recipe! Sign up for the Weekly Newsletter to get recipes straight to your inbox.

More Classic Cookies

  • Snickerdoodles | These holiday cookies have crispy edges and soft and chewy middles. Spiced with cinnamon these are one of my favorite cookie recipes.
  • Oatmeal Raisin Cookies with Chocolate Chips | This is my go-to oatmeal cookie recipe. The cookies have the most wonderful chewy texture and I love the combination of raisins and chocolate chips mixed into the dough.
  • New York Times Chocolate Chip Cookies | Once I tried this famous recipe it became my only chocolate chip cookie recipe. These cookies are a bit of a project, but so worth the effort.
Print
Gingersnaps

Gingersnaps


  • Author: April @ Girl Gone Gourmet
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 24 cookies 1x
Print Recipe
Pin Recipe

Description

Gingersnaps are always a favorite during the holidays!


Scale

Ingredients

  • 3/4 cup unsalted butter, room temperature
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar, plus 1/2 cup extra to top the cookies
  • 1/4 cup molasses
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 & 1/2 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl with an electric mixer beat both sugars together with the softened butter until fluffy. Add the molasses, egg and vanilla extract. Beat together until combined. In a separate bowl whisk the flour, baking soda, salt, and spices together until combined. Add to the wet ingredients and mix together until combined, stopping to scrape down the sides of the bowl if necessary. At this point, the dough will be very soft so cover the bowl with plastic wrap and chill in the fridge for at 30 minutes.
  3. Once the dough is firm, scoop approximately 1 tablespoon and roll it into a ball. Roll the balls in the extra sugar and line them up, about 2 inches apart, on a baking sheet lined with parchment paper. Once all the dough balls are made, lightly press down on each of them with the bottom of a glass.
  4. Bake for approximately 8-10 minutes. Pull them out of the oven once the top of the cookies feels dry and firm. If you want a crisper cookie, leave them in the oven 1-2 minutes longer. Cool them for a few minutes on the baking sheet before removing them to wire racks to cool completely.

  • Category: Desserts
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 137
  • Sugar: 11.3g
  • Sodium: 57.2mg
  • Fat: 6.1g
  • Saturated Fat: 3.7g
  • Unsaturated Fat: 2.1g
  • Trans Fat: 0g
  • Carbohydrates: 19.5g
  • Fiber: 0.4g
  • Protein: 1.4g
  • Cholesterol: 23mg

Keywords: gingersnaps, homemade ginger cookies

Did you make this recipe?

Tag @girlgonegourmet on Instagram and hashtag it #girlgonegourmet

The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.


Leave a Comment

« Four-Cheese Manicotti with Meat Sauce
Homemade Hot Chocolate Mix »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Welcome to Girl Gone Gourmet

Hi, I’m April! Comfort-food connoisseur, cookbook author, and parsley superfan – thanks for stopping by! Learn more… 

Get the Cookbook

photo of the cover of Gourmet Cooking for One or Two

Favorite Holiday Recipes

Pomegranate Cranberry Smoothie

Cranberry Smoothie

Roasted green beans on a white plate

Roasted Green Beans with Bacon

Dark Chocolate Peanut Clusters

You might also like

Balsamic-Bacon Green Bean Pasta

Roasted Acorn Squash Soup

photo of bowls of pasta

Sun-Dried Tomato Spaghetti with Bacon

overhead photo of three chicken gryos

Easy Chicken Gyros

close-up photo of a stack of two italian sliders

Italian Sandwich Sliders

Copyright © 2019 · Divine theme by Restored 316 · Logo + Site Design by Sweet Southern Media

Copyright © 2019 · Divine Theme on Genesis Framework · WordPress · Log in

  • 556
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkNoRead more
Revoke Cookies