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Gingersnap Recipe

Perfectly spiced gingersnap cookies. These ginger cookies are soft on the center with a crisp exterior. Perfect for any holiday celebration!
Course Desserts
Cuisine American
Keyword Christmas, cookie, dessert, freezer friendly, ginger, holiday
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 Cookies
Calories 288kcal
Author Jesseca

Equipment

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoons ground ginger
  • 2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup butter 12 tablespoons, soft
  • 1 cup granulated sugar
  • 1 large egg
  • 1/4 cup molasses
  • 1/3 cup cinnamon sugar
US Customary - Metric

Instructions

  • 1. Preheat your oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
  • 2. Whisk together the flour, ginger, soda, cinnamon, and salt in a medium sized bowl. Set aside.
  • 3. Combine the butter and sugar in the bowl of an electric mixer. Mix until light and fluffy, about two minutes.
  • 4. Add the egg and molasses to the butter mixture. Mix on low for one to two minutes, or until the molasses has combined fully.
  • 5. Scrape the side of the bowl. Stir in the dry ingredients.
  • 6. Scoop or spoon small amounts of dough from the batter. Form into circles and roll in your cinnamon and sugar.
  • 7. Bake 10 minutes or until the edges are lightly golden.

Notes

No cinnamon and sugar? No problem! Mix 1/4 cup sugar with 1-1/2 teaspoons ground cinnamon.

Nutrition

Serving: 2cookies | Calories: 288kcal | Carbohydrates: 43g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 398mg | Fiber: 1g | Sugar: 26g