I’m hoping you’ll allow me to post one more cookie recipe this season. These Gingersnaps are too good to not post!
Every year, my mom and I bake multiple cookie recipes to give to friends and family. While there are some that we bake every year, (like these Hot Cocoa Cookies), we try to make a new cookie each time. After many years of trying to make gingerbread cookies and failing at the decorating part, we decided to try making gingersnap cookies instead.
This recipe makes a wonderfully soft and chewy cookie all with the yummy flavors of gingerbread.
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup light brown sugar, packed
- 1/3 cup molasses
- 1 egg, at room temperature
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 tablespoons sugar
Preheat your oven to 350 degrees F. Add the butter, brown sugar, and molasses to a large bowl. Stir to combine.
Add the egg, and mix until combined.
In a separate bowl, combine the flour, baking soda, ginger, cinnamon, allspice, cloves, nutmeg, and salt with a whisk.
Slowly add the flour mixture to the sugar mixture, stirring until combined.
Add the sugar to a small bowl. Roll the dough into 24 tablespoon-sized balls, and roll each ball in the sugar until fully coated.
Add 12 balls to a parchment-lined cookie sheet, about 2 inches apart.
Bake for 8-10 minutes, until the tops of the cookies have just begun to crack.
Remove from the oven and let cool for 5 minutes on the cookie sheet, then move to a rack until completely cooled. Repeat with the remaining dough.
These were such a great addition to our typical cookie assortment!
I absolutely love the gingerbread flavor, the spices come through so well in these cookies.
Plus, they stay nice and chewy for about 5 days if stored in airtight containers.