Gingersnap cookies are a delightful treat that brings warmth and comfort, perfect for any gathering or just a cozy night in. Their unique blend of spices, including ginger, cinnamon, and cloves, gives them a distinctive flavor that is both spicy and sweet. These cookies not only provide a burst of flavor but also fill your kitchen with an inviting aroma, making them an irresistible addition to your dessert repertoire.
Why We Love This Gingersnap Cookies Recipe
This gingersnap cookies recipe stands out for its perfect balance of spices and textures. The combination of soft, chewy centers and slightly crisp edges creates a satisfying bite that keeps you coming back for more. Additionally, the process of making these cookies is both simple and rewarding, allowing you to enjoy fresh-baked goodness in no time. Whether you’re baking for a holiday, a potluck, or just because, these cookies are sure to impress your friends and family. Plus, they are versatile enough to suit various preferences, making them a favorite among many.
Ingredients about Gingersnap Cookies
To whip up a batch of these delicious gingersnap cookies, you will need the following ingredients:
List of ingredients with measurements
- 2 ¼ cups All-Purpose Flour
- 2 teaspoons Baking Soda
- 1 tablespoon Ground Ginger
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Cloves
- ¼ teaspoon Salt
- ¾ cup Unsalted Butter (softened)
- 1 cup Brown Sugar (packed)
- 1 large Egg
- ¼ cup Molasses
- Granulated Sugar (for rolling)
How to Make Gingersnap Cookies Directions
Making gingersnap cookies is a straightforward process that results in delicious cookies everyone will love. Follow these simple steps to create your own batch.
- Start by preheating your oven to 350°F (175°C). This ensures that your cookies will bake evenly and come out perfectly golden.
- Grab a medium bowl and combine the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Whisk the mixture until it is thoroughly combined, ensuring that the spices are evenly distributed throughout the flour.
- In a separate large mixing bowl, cream together the softened unsalted butter and packed brown sugar. Use an electric mixer or a wooden spoon to beat the mixture until it becomes light and fluffy. This step is crucial as it helps incorporate air into the dough, making your cookies tender.
- Once your butter and sugar are well combined, add in the large egg and the ¼ cup of molasses. Continue beating the mixture until all the ingredients are well blended. The molasses adds a rich flavor and moisture to your cookies.
- Gradually mix the dry ingredients from your medium bowl into the wet butter mixture. Do this until just combined. It’s important not to overmix at this point to keep your cookies soft and chewy.
- Roll tablespoons of the dough into balls. Once shaped, roll each dough ball in granulated sugar until they are well coated. This not only adds a delightful sweetness but also gives the cookies a beautiful finish.
- Line your prepared baking sheets with parchment paper and space the cookie balls about 2 inches apart. This allows the cookies to spread while baking without merging into each other.
- Take your baking sheets and place them in the preheated oven. Bake for approximately 10 to 12 minutes. You’ll know they are ready when the tops begin to crack and the edges are set but the centers remain slightly soft.
- Once baked, let the cookies cool on the baking sheets for about 5 minutes to firm up. Then, transfer them to a wire rack to cool completely. This cooling process helps them achieve the perfect texture.
How to Serve Gingersnap Cookies
Serving gingersnap cookies is a delightful experience. You can choose to enjoy them straight from the oven while they are still warm, which emphasizes their soft, chewy texture. Pair your cookies with a glass of milk or a cup of tea for a traditional touch. For a festive presentation, arrange them on a decorative plate and add a sprinkle of powdered sugar or a drizzle of icing for visual appeal. If you’re hosting a party, consider creating a cookie platter that includes these gingersnap cookies along with other varieties, offering guests a delightful spread of options. Remember, the way you present your cookies adds to the overall enjoyment!
Expert Tips: Gingersnap Cookies
To truly elevate your gingersnap cookies, consider the following expert tips:
- Use Fresh Spices: The flavor of your cookies depends greatly on the freshness of your spices. Always check your spice cupboard for freshness, as old spices can lose their potency.
- Don’t Overbake: The cookies will continue to firm up as they cool on the baking sheet, so it’s important to take them out of the oven when they are slightly underbaked for that chewy center.
- Customize the Sugar Coating: For a twist, try rolling your dough balls in cinnamon sugar instead of granulated sugar for an extra kick of flavor.
- Chill the Dough: If you have the time, chilling your dough for 30 to 60 minutes can help with shaping the cookies and enhance their texture.
- Experiment with Add-ins: If you love a little extra flavor, consider mixing in some chopped nuts, chocolate chips, or even dried fruit for added texture and taste.
How to Store Gingersnap Cookies
To keep your gingersnap cookies fresh and enjoyable, store them in an airtight container at room temperature. This will help maintain their chewy texture. If you plan to keep them longer, consider freezing them. Allow the baked cookies to cool completely, then place them in a freezer bag or airtight container and store in the freezer for up to three months. When you’re ready to enjoy, simply thaw them at room temperature or pop them in the microwave for a few seconds to warm them up.
Variation of Gingersnap Cookies
Gingersnap cookies can easily be adapted to suit various tastes and preferences. Here are a few variations to consider:
- Chewy Gingersnap Cookies: If you prefer a chewier texture, add an extra tablespoon of molasses or brown sugar to the dough.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend while ensuring you have the correct blend that can replicate the texture of traditional flour.
- Spiced Gingersnap Cookies: Enhance the spice profile by adding a pinch of nutmeg or black pepper for an unexpected twist.
- Gingersnap Sandwiches: Create gingersnap sandwich cookies by pairing them with cream cheese frosting or a flavored buttercream filling for an indulgent treat.
- Chocolate Dipped Gingersnap Cookies: For a decadent touch, dip half of each gingersnap cookie in melted chocolate and allow them to cool on parchment paper until the chocolate sets.
FAQ Section
What are gingersnap cookies?
Gingersnap cookies are spiced cookies made primarily with ginger, cinnamon, and molasses, resulting in a sweet and slightly spicy flavor.
How can I make gingersnap cookies softer?
To achieve softer gingersnap cookies, avoid overbaking them, as they continue to harden when cooled. You can also add more molasses for additional moisture.
Can I freeze gingersnap cookies?
Yes, gingersnap cookies freeze well. Store them in an airtight container or freezer bag for up to three months, and thaw before enjoying.
What makes gingersnap cookies crack on top?
The cracking on top indicates that the dough has spread during baking and that the cookies are done. This texture is a hallmark of classic gingersnap cookies.
How long do gingersnap cookies stay fresh?
When stored in an airtight container at room temperature, gingersnap cookies can remain fresh for about a week. For longer storage, consider freezing them.
Gingersnap Cookies
Ingredients
Dry Ingredients
- 2.25 cups All-Purpose Flour
- 2 teaspoons Baking Soda
- 1 tablespoon Ground Ginger
- 1 teaspoon Ground Cinnamon
- 0.5 teaspoon Ground Cloves
- 0.25 teaspoon Salt
Wet Ingredients
- 0.75 cup Unsalted Butter (softened)
- 1 cup Brown Sugar (packed)
- 1 large Egg
- 0.25 cup Molasses
For Rolling
- to taste Granulated Sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined.
- In a separate large mixing bowl, cream together the softened unsalted butter and packed brown sugar until light and fluffy.
- Add the large egg and molasses to the butter-sugar mixture, beating until well blended.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Roll tablespoons of the dough into balls and coat each ball in granulated sugar.
Baking
- Line baking sheets with parchment paper and space the cookie balls about 2 inches apart.
- Bake in the preheated oven for approximately 10 to 12 minutes, or until the tops crack and the edges are set.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!