Old Fashioned Gingersnap Cookies Recipe
Bake a batch of these classic gingersnap cookies. Crisp, spiced, and full of old-fashioned flavor. A perfect holiday cookie recipe for gifting or enjoying with coffee.
Servings: 2 cookies
Calories: 69kcal
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter at room temperature
- 1 cup packed dark brown sugar
- 1 large egg beaten
- 1/4 cup molasses
- 1/4 cup granulated sugar for rolling
Instructions
Make the Cookie Dough
- Add flour, baking soda, ginger, cinnamon, cloves, and salt to a medium bowl. Stir with a wire whisk until combined. Set aside.
- Using a mixer, cream butter and sugar until light and fluffy. Add the egg and molasses, and mix until well blended.
- Gradually add the flour mixture a little at a time, mixing until well blended.
- Cover and chill cookie dough for at least one hour (or up to 24 hours).
Shape and Bake the Cookies
- Preheat the oven to 375˚F. Line two cookie sheets with parchment paper. Add the granulated sugar to a small bowl.
- Remove the cookie dough from the refrigerator. Scoop out a tablespoon of dough and roll it into a 1-inch ball.
- Roll each ball in the sugar to coat all sides, and place 2 inches apart on the prepared baking sheets.
- Flatten the dough balls with the bottom of a glass for thin, crispy cookies, or leave as is for a soft cookie.
- Bake in a preheated oven until edges are set and tops are crackled, about 8 to 10 minutes.
- Remove the baking sheets from the oven, let the cookies cool slightly, then transfer them to cooling racks and let them cool completely.
- Let the baking sheets cool between batches, and repeat the process until all the dough is used.
- Makes about 48 cookies.
Notes
Storage: Once the gingersnaps have cooled completely, store them in an airtight container at room temperature for up to 2 weeks.
Freeze baked cookies for longer storage: Layer the cookies between sheets of parchment paper in an airtight container or freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Freeze cookie dough: Roll the dough into balls and coat with sugar as directed. Place them on a baking sheet in a single layer and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months. To bake, arrange frozen dough balls on a prepared baking sheet and bake straight from the freezer, adding 1 to 2 minutes to the baking time.
Nutrition
Serving: 1cookie | Calories: 69kcal | Carbohydrates: 9.8g | Protein: 0.8g | Fat: 3g | Saturated Fat: 1.9g | Cholesterol: 12mg | Sodium: 63mg | Potassium: 38mg | Fiber: 0.2g | Sugar: 5g | Calcium: 9mg