The Very Best Gingersnap Cookies
Soft and chewy, sweet and spicy, the BEST Gingersnap Cookie recipe os so easy to make. A classic staple during the holidays, you can make the dough ahead of time to have on hand for urgent cookie emergencies. Lightly spiced, soft and tender, this is like no other Ginger Snap you’ve ever baked.
Anyone else counting down the days until the holiday baking season officially begins? It’s been the type of year that I just want to eat ALL THE COOKIES because they just make me happy. And my favorite cookie of all time is the Ginger Snap cookie. It’s warm spices just whisper comfort and it’s the perfect cookie for fall.
EASY GINGER SNAP COOKIES
One of the first cookies I learned to bake, aside from the usual chocolate chip, Ginger Snaps are one that I save for the cooler months. The warm spiced flavor and soft, chewy texture just make each bite taste like a big, warm hug.
Ginger Snaps got their name because of the “snap” they make when you bite into them but these soft Ginger Snaps are nothing but crunchy so you won’t have the snap. So, maybe they need a new name. But this is the homemade version I always knew and the recipe I found in my recipe box from decades ago.
And so easy to make. You can make the dough up to a week ahead of time and refrigerate it until you’re ready to bake. And let me tell you…the smell of these cookies when you’re baking is intoxicating….you could rob a bank with the smell of these little morsels of heaven.
I like to keep the dough around just in case I have a last minute guest coming by….I’ll throw a batch of Gingersnap Cookies in the oven right before they arrive and it seems as though I’m a regular Martha Stewart.
WHAT YOU WILL NEED
The ingredient list is short and sweet (get it?)
Here’s what you need:
- All Purpose Flour – This isn’t the time to substitute with whole wheat but if you want a gluten free ginger snap, feel free to substitute with your favorite 1:1 Gluten Free Flour.
- Baking Powder
- Spices – The list of spices seems long but you’ll use the same spices all season long. Many of them are used in my homemade Pumpkin Pie spice so it’s a great way to use up spices that are nearing the expiration date.
- Unsalted Butter – Room temperature is a must. If you don’t have unsalted butter just skip the salt called for in the recipe and use salted butter, instead.
- Sugar – I used granulated sugar but occasionally will use brown sugar to deepen the flavor.
- Vanilla – Pure Vanilla Extract, don’t sub with imitation vanilla….it’s just not the right thing to do.
- Molasses – Regular molasses will do here, the more potent Blackstrap molasses is too powerful for this cookie recipe.
HOW TO SERVE THEM
They make a mean topping for THIS apple crisp. They’re versatility is simply astounding…for a cookie. Ok, well, maybe I’m hyping them up just a bit more than necessary but they’re pretty amazing.
AND they make the most amazing crust for this creamy pumpkin cheesecake!
MORE EASY COOKIE RECIPES
If you like this ginger snap cookie recipe, you’ll also love this Gingerbread cookie recipe! It’s so good and makes the BEST cutout cookies because they hold their shape and don’t spread out in the oven.
And if you love the cutout cookies, like we do, try the BEST Sugar Cookie recipe ever.
Get the Recipe: The Very Best Gingersnap Cookies
- 2 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1/8 teaspoon ground pepper
- 11 tablespoons unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 1 large egg, at room temperature
- In a small bowl, whisk together the dry ingredients.
- In the bowl of an electric mixer, beat the butter untill soft. Add the sugar and continue beating until smooth and creamy. Stop the mixer occassionally to scrape down the sides of the bowl. Stir in the vanilla, molasses and egg, combine thoroughly. Mix in the dry ingredients gradually until the dough is smooth.
- Turn the dough out onto a lightly floured surface and divide in half. Roll each half until it’s about 2 inches around, like a log. Wrap each log in plastic wrap and then roll them lightly to smooth them out. Refrigerate or freeze until firm.
- Preheat the oven to 350 degrees and line two baking sheets with parchment.
- Slice the dough into 1/4 inch rounds with a serrated knift being careful to keep their shape. Place the rounds on the baking sheet and sprinkle with granulated or course sugar, if desired.
- Bake for 10-13 minutes, rotating the pans halfway through the baking time. Let the cookies cool in the pan for about 2 minutes and then transfer to a wire cooling rack.
- Dough can be refrigertaed for up to five days or frozen for up to three months. Baked cookies can be stored in an air-tight container for a