If you are craving a perfect balance of warm spices, chewy texture, and just the right amount of sweetness, this Gingersnap Cookies Recipe is your new best friend. With its delightful combination of ginger, cinnamon, molasses, and a touch of cardamom, these cookies capture the essence of cozy afternoons and holiday nostalgia. Whether you’re baking them for a festive gathering or a simple treat at home, these gingersnap cookies provide a crisp snap with a soft, chewy center that will leave everyone asking for more.
Ingredients You’ll Need
This recipe keeps things wonderfully straightforward with ingredients that might already be sitting in your pantry. Each component plays a crucial role: from the butter providing moisture and richness to the molasses delivering depth and that signature bittersweet taste, these essentials come together in perfect harmony.
- 6 Tablespoons unsalted butter, room temperature: This adds richness and helps create a tender crumb in the cookies.
- 1 cup sugar: Balances the spices and provides that lovely crisp crust when baked.
- 1 egg: Binds the ingredients together for the perfect dough consistency.
- ¼ cup molasses: Gives the cookies their classic deep flavor and chewy texture.
- 2 teaspoons vinegar: Reacts with baking soda to help the cookies rise just the right amount.
- 2 cups all purpose flour: The base that holds all the ingredients together.
- 1 ½ teaspoons baking soda: Leavens the dough and contributes to that perfect snap.
- ½ Tablespoon ground ginger: The star spice that defines gingersnap cookies.
- ½ teaspoon cinnamon: Adds warm aromatic notes to enhance the spice profile.
- ½ teaspoon ground cloves: Gives a subtle, rich depth to the mix.
- ½ teaspoon cardamom: Brings a slightly sweet and floral twist to the spices.
- ¼ teaspoon salt: Balances sweetness and intensifies the other flavors.
How to Make Gingersnap Cookies Recipe
Step 1: Prep the Dry Ingredients
Begin by whisking together the flour, baking soda, ground ginger, cinnamon, cloves, cardamom, and salt in a medium bowl. Sifting or thorough whisking ensures an even distribution of spices and leavening agents, paving the way for a perfectly balanced cookie flavor.
Step 2: Cream Butter and Sugar
Using an electric mixer, beat the unsalted butter and sugar until you achieve a light and fluffy texture. This step is essential because it incorporates air, giving your cookies a tender lift and a delicate crumb. Remember to scrape the sides of the bowl so everything mixes evenly.
Step 3: Add the Egg
Mix in the egg until fully combined. The egg acts as a binder, helping your dough come together and contributing to the chewy texture you love in a good gingersnap.
Step 4: Incorporate Molasses and Vinegar
Slowly add the molasses while mixing, and then the vinegar. Molasses adds that signature deep, rich flavor and moistness, while vinegar works magic with baking soda, creating the perfect rise and slight crispness on the outside.
Step 5: Combine Dry and Wet Ingredients
Add the flour and spice mix to the wet ingredients, mixing just until everything is incorporated. Avoid overmixing here to keep the cookies tender rather than dense.
Step 6: Chill the Dough
Turn your dough out onto a large piece of plastic wrap, shape it into a flat rectangle, and wrap it tightly. Refrigerate for at least 30 minutes until firm, allowing the spices to meld and the dough to become easier to handle.
Step 7: Prepare for Baking
While the dough chills, preheat your oven to 350°F. Line a large cookie sheet with parchment paper and set aside a little sugar in a shallow bowl for rolling the dough balls later.
Step 8: Shape and Sugar the Cookies
Cut the chilled dough into 24 equal pieces. Roll each piece into a ball with the palm of your hand, then dredge generously in sugar to create that irresistible crackling crust.
Step 9: Bake to Perfection
Place the sugar-coated dough balls staggered across the parchment-lined sheet pan. Bake for 7 to 10 minutes until the cookies have spread nicely, the sugar has cracked on top, and the centers feel just firm. Keep an eye on them — you want a perfect balance between crispy edges and chewy centers.
How to Serve Gingersnap Cookies Recipe
Garnishes
Sprinkle a little powdered sugar or a pinch of cinnamon over the top for an extra festive touch. A light drizzle of melted white chocolate can also add a lovely contrast, turning simple gingersnap cookies into stunning treats.
Side Dishes
Pair these cookies with a warm cup of chai tea, hot cocoa, or your favorite coffee for a comforting snack. They also work beautifully alongside vanilla or cinnamon ice cream, adding a spicy crunch that elevates any dessert plate.
Creative Ways to Present
For holiday parties or thoughtful gifts, stack the cookies in a festive tin with layers of parchment paper. You can also sandwich two cookies together with a creamy lemon or vanilla frosting, offering a delightful twist on the classic gingersnap.
Make Ahead and Storage
Storing Leftovers
Keep any uneaten gingersnap cookies in an airtight container at room temperature for up to a week. This helps maintain their crisp snap while preserving that chewy interior without drying them out.
Freezing
You can freeze unbaked cookie dough balls by rolling them and placing them on a baking sheet to harden, then transferring them to a freezer bag. They freeze for up to three months and can be baked straight from frozen with a minute or two added to baking time.
Reheating
To refresh stored cookies, warm them briefly in a 300°F oven for 5 minutes. This revives their texture and aroma without drying them out, bringing back that just-baked magic.
FAQs
Can I substitute molasses with something else?
Molasses is key to that authentic gingersnap taste and texture, but if you’re in a pinch, you can try using dark corn syrup or honey. The flavor will be slightly different and less robust, but the cookies will still be delicious.
Why is vinegar included in the recipe?
Vinegar reacts with the baking soda to help the cookies rise and develop their characteristic chewy yet crisp texture. It also subtly brightens the flavor, balancing the richness of molasses.
How do I keep the cookies from spreading too much?
Chilling the dough is essential to controlling spread. Also, make sure not to over-bake as the cookies will firm up as they cool, preserving the snap and chewiness.
Can I add nuts or other mix-ins?
Absolutely! Chopped crystallized ginger, walnuts, or pecans add great texture and flavor. Just fold them in during the final mixing step before chilling the dough.
What’s the best way to get crisp edges with chewy centers?
Baking at 350°F for 7 to 10 minutes and watching closely toward the end is key. Removing the cookies when centers are just firm prevents overbaking, giving you that perfect contrast.
Final Thoughts
Diving into this Gingersnap Cookies Recipe is like wrapping yourself in a warm cozy blanket made of spicy, sweet goodness. It’s a recipe that feels both nostalgic and fresh, and once you try it, you’ll find these cookies quickly become a beloved staple. Go ahead, bake a batch and share the love — these gingersnap cookies are pure magic!
Print
Gingersnap Cookies Recipe
- Total Time: 1 hour 1 minute
- Yield: 24 servings
Description
Delightfully spiced and sweet, these classic Gingersnap Cookies boast a perfect balance of warm ginger, cinnamon, and cloves with a delightful molasses depth. Crisp on the edges and chewy inside, these cookies are ideal for cozy gatherings or a comforting everyday treat.
Ingredients
Cookie Dough
- 6 Tablespoons unsalted butter, room temperature
- 1 cup sugar
- 1 egg
- ¼ cup molasses
- 2 teaspoons vinegar
- 2 cups all purpose flour
- 1 ½ teaspoons baking soda
- ½ Tablespoon ground ginger
- ½ teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon cardamom
- ¼ teaspoon salt
For Dredging
- a few tablespoons of sugar (for dredging the dough balls)
Instructions
- Prepare dry ingredients. In a medium bowl, sift or whisk together the all purpose flour, baking soda, ground ginger, cinnamon, ground cloves, cardamom, and salt. Set the bowl aside for later use.
- Cream butter and sugar. Using an electric mixer, beat the butter and sugar together until the mixture becomes light and fluffy. Occasionally scrape down the sides of the bowl with a spatula to ensure even mixing.
- Add egg. Mix in the egg until just incorporated into the butter and sugar mixture.
- Mix in molasses and vinegar. Slowly add the molasses followed by the vinegar while continuing to mix to combine well.
- Combine dry and wet ingredients. Gradually add the dry flour mixture into the wet mixture, mixing only until just incorporated to avoid overworking the dough.
- Chill the dough. Turn the dough out onto a large sheet of plastic wrap. Shape into a flat rectangle, wrap tightly, and chill in the refrigerator for at least 30 minutes or until the dough feels firm. Meanwhile, preheat the oven to 350°F (175°C).
- Prepare for baking. Set aside a small shallow dish with a few tablespoons of sugar for dredging the cookie dough balls. Line a large cookie sheet with parchment paper.
- Portion the dough. Remove dough from refrigerator, unwrap, and cut into 24 equal pieces.
- Form cookie balls. Roll each piece into a smooth ball using the palm of your hands, then dredge each ball in sugar to coat it evenly.
- Arrange on baking sheet. Place the sugared cookie dough balls spaced in a staggered pattern on the prepared cookie sheet to allow for spreading.
- Bake cookies. Bake in the preheated oven for 7 to 10 minutes, or until the cookies have spread, the sugar crust has cracked, and the centers appear firm but still soft.
Notes
- Chilling the dough helps control spreading and develops flavor.
- Do not overmix after adding flour to keep cookies tender.
- Use parchment paper for easier cleanup and to prevent sticking.
- Cookies can be stored in an airtight container for up to one week.
- For a stronger spice flavor, add a pinch more ginger or cinnamon.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
