Cookie Recipes Ginger Snaps

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These scrumptious Gingersnap cookies are bursting with the flavors of ginger, cinnamon, cloves, and fresh cracked black pepper.  Top off these tasty morsels by rolling the cookie dough balls in cinnamon sugar to add a bit more tasty goodness and texture.  I love to serve them at holiday parties and include them on Christmas cookie trays with snowball cookies and peppermint thumbprints.

Can you believe how fast this year has gone? Now we are deep in the hustle and bustle of the holiday season.  This is the time of year for all things sweet, especially cookies.  These easy Ginger Cookies will quickly become one of your favorite holiday cookies. Gingersnaps are delightful little treats that are crispy on the outside with soft and chewy centers. They are super easy to make, and you can prepare the dough in less than 15 minutes. These ginger snap cookies are perfect for a holiday cookie exchange.

Ginger Cookie Recipe

Whisk together flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground black pepper in a medium bowl. Next, using a stand mixer with a paddle attachment or a handheld electric mixer on medium speed in a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. This will take several minutes. Then reduce the speed to low and add the egg and molasses mixing just until combined. Add the dry ingredients to the wet mixture mixing just until combined, scraping down the bowl and beaters when needed. Cover and refrigerate the dough for 1 hour.

In a small bowl, whisk together the sugar and cinnamon. Using a 1 1/2 tablespoon cookie scoop for even proportions, roll the ginger snap dough into 1-inch balls using your hands. Then roll each cookie dough ball through the sugar.  Place on parchment-covered baking sheets with at least 2 1/2 inches between each cookie.  Bake in a preheated oven for 10 -11 minutes. Let the cookies cool for about 5 minutes before moving the gingersnaps to a wire rack to cool.

An old-fashioned chewy Gingersnap cookie recipe seasoned with ginger, cinnamon, cloves, and a touch of black pepper. Before baking, they are rolled in cinnamon sugar to give them a little more flavor and texture. These are a holiday baking must!  This gingersnap cookie recipe creates the most flavorful, gingery, and snappy cookie! This is a classic gingersnap recipe and has the exact texture and flavor as the ones we know and love.

Best Vegan Gingersnap Cookie Recipe

If you’re looking for a delicious cookie recipe this holiday season, try these gingersnaps! Also, check out all of our favorite cookie recipes too!

A year-round favorite worldwide,  gingersnap cookies are prevalent around the holidays. With spices that warm you up from the inside, these treats are perfect for dunking into hot chocolate or tea on chilly winter days.

Molasses– We use Grandma’s Molasses for this recipe, which is light molasses. Grandma’s Molasses is made ofthe highest grade sugarcane molassesthat is unsulfured and contains no preservatives, artificial flavors, or artificial colors

Gluten Free Ginger Snaps (old Fashioned!)

All-purpose Flour– We use all-purpose flour like King Arthur to make these cookies. Check out ourguide to flour to learn how to properly measure flour when baking

Unsalted Butter– Use high-quality, organic butter when baking. Butter plays an important role in the cookie structure. The fat and moisture canenhance gluten structure, which impacts the shape, spread, and texture of your cookies

Baking Soda+ Salt – Baking soda is used as a leavening agent for the cookies. Salt enhances all of the flavor ingredients.

Thin And Crispy Gingersnap Cookies

Pro Tip –Molassesis a unique sweetener. If you’re in a bind or need to switch it out for any reason you can try one of thesemolasses substitutes. No matter what you use, the texture of the cookies and flavor will be different.

Mix – In the bowl of a stand mixer, using the paddle attachment, cream together butter and sugars until light and fluffy.

Combine – Turn the mixer to low and slowly add the flour mixture to the butter mixture. Scrape the bottom and sides of the bowl.

Cookie Jar Gingersnaps Recipe: How To Make It

Chill – Cover the dough and chill until firm. This can be 30 minutes to 1 hour or overnight, which makes these great make-ahead cookies.

Roll – Using a cookie scooper, make 1-inch balls and roll them in a bowl full of white sugar or in a cinnamon-sugar mixture.

Place the cookie dough balls on the prepared baking sheets. We do about 12 cookies per cookie sheet and place them a few inches apart.

Perfect Gingersnap Cookies

Bake – In a 325-degree oven for 12-15 minutes until the edges are light brown.You want the cookies to have a little snap and they shouldn’t be too soft.

You can also put a little piece of bread into the cookie tin or airtight container to soak up any excess moisture. This helps them retain their just-baked crispiness.

If you get an adequate number of cookies and find that you have some cookie dough to spare, no problem. You can place the leftover dough in the fridge for about four days before baking a fresh batch.

Soft Gingersnap Cookies

You can freeze the extra scoops of dough on a sheet pan before moving them to a Ziploc or freezer bag. Like you would freeze individual berries when they’re in season. The next time you get a craving, you’ll be good to go in 15 minutes of oven-time away from satisfying it.

Most gingersnap recipes use all-purpose flour. But you can try a gluten-free flour blend instead. Gluten-free flours that work include nut and oat flours as well as coconut or garbanzo flours.

These really are the best holiday cookies but they’re also great to serve year-round too. Here are some special occasions to serve these ginger cookies:

Extra Crispy Gingersnaps

Tea Party – Ginger cookies and tea go wonderful together, serve these cookies any time of the year at a tea party.

The baked cookies should keep well for at least five days and up to a week, provided they’re stored properly. Frozen cookie dough will last for about two or three months in the freezer. Ask about order

There’s a lot of history baked into the humble gingersnap. While colonial-era Americans did make them, they weren’t invented on our side of the pond. Gingersnaps come from Germany. Medieval monks baked them as early as the 13th century.

Grandma's Gingersnap Cookies Recipe

When you break the original cookie in two or bite into them, they should be crispy and snap (Sorry, Team Chewy). They’re called gingersnaps because you should be able to make them in a snap!

Gingersnap cookies are not the same as gingerbread. These cookies are buttery, chewy, and taste different. Gingerbread is dryer and has a different texture. However, gingerbread cookies are perfect for making cookie shapes. 

This gingersnap cookie recipe creates the most flavorful, gingery, and snappy cooked! This is a classic gingersnap recipe and has the exact texture and flavor as the ones we know and love! 

Gingersnaps With Orange Ginger Cream Filling

HOW TO STORE GINGERSNAP COOKIES The best way to store delicious gingersnap cookies is to put them in an airtight container once they’re cool. Put a little piece of bread into the cookie tin or airtight container to soak up any excess moisture. This helps them retain their just-baked crispiness. 

Calories: 136 kcal | Carbohydrates: 19 g | Protein: 1 g | Fat: 6 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 22 mg | Sodium: 153 mg | Potassium: 76 mg | Fiber: 1 g | Sugar: 11 g | Vitamin A: 188 IU | Vitamin C: 1 mg | Calcium: 17 mg | Iron: 1 mg

Hi! I’m Eden, an entertaining expert, and this is where I share ways to add charm to everyday celebrations, easy recipes, fun drinks and classic style! You’re daily dose of sugar and charm. Read more!This gingersnap recipe makes the perfect Christmas cookies. Not only are they full of spicy ginger flavor and warm spices, but they've also got plenty of that classic, old fashioned ginger snap cookies exterior with a chewy middle. They go great with an ice-cold glass of milk, a mug of hot chocolate, or hot cup of coffee or tea.

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Welcome to my holiday series 12 Days of Decadence! For twelve days straight, we'll have 12 holiday recipes that focus on one thing: absolute decadence! From desserts, to rich dinners, to luxurious cocktails, we're enjoying all things decadent! Happy Holidays!

My mama used to buy ginger snap cookies in a big brown bag when I was a little girl: those murray old fashioned ginger snaps cookies. Crispy and crunchy, they were one of my all time favorite cookies, even though she rarely brought them around (she probably hid them from me, honestly. I ate way too many of them).

As an adult, I make my own especially during the holiday season since these make really great gifts! These old fashioned ginger cookies have a crispy exterior, chewy middles, and are

Ginger Snap Cookies {easy Recipe!}

So next time you're looking for the perfect gingersnap cookie recipe for your christmas cookie platter or hunting down that familiar brown bag, you'll love these irresistible cookies.

Stand mixer - for ease we