Gingersnap Cookies

Gingersnap Cookies are a classic treat that brings warmth and sweetness to any table. With their spicy flavor and crunchy texture, these cookies are perfect for sharing with family and friends or enjoying a cozy day at home.

Why Make This Recipe

Making Gingersnap Cookies is simple and fun! The combination of spices offers a delightful flavor, and baking them fills your home with a wonderful smell. Plus, they are great for the holidays, and everyone enjoys a good cookie!

How to Make Gingersnap Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground ginger
• 2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground black pepper
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 1 egg
• 1/4 cup molasses
• 1/4 cup granulated sugar (for rolling)
• 1 tsp cinnamon (for rolling)

Directions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and black pepper. Set aside.
3. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the egg and molasses until well combined.
5. Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
6. In a small bowl, mix together the additional sugar and cinnamon for rolling.
7. Roll the cookie dough into 1-inch balls and then roll each ball in the cinnamon-sugar mixture.
8. Place the cookie dough balls on the prepared baking sheet about 2 inches apart.
9. Bake in the preheated oven for 8-10 minutes or until the edges are set and the tops look slightly cracked.
10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

How to Serve Gingersnap Cookies

Serve Gingersnap Cookies with a glass of milk or a warm cup of tea. They can be enjoyed as a snack or dessert, and they are great for sharing at gatherings.

How to Store Gingersnap Cookies

Store your Gingersnap Cookies in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, you can freeze them for up to three months.

Tips to Make Gingersnap Cookies

• Make sure your butter is softened for easy mixing.
• Roll the dough into nice round balls for even baking.
• Keep an eye on them while baking; they should be slightly soft in the middle before cooling.

Variation (If Any)

You can add chocolate chips or nuts to the cookie dough for a different twist on the classic recipe.

FAQs

1. Can I use brown sugar instead of granulated sugar?
Yes, you can replace some of the granulated sugar with brown sugar for a softer cookie.

2. What if I don’t have molasses?
You can use honey or maple syrup as a substitute, but the flavor will be different.

3. How do I know when the cookies are done?
They should have set edges and a slightly cracked top. They will continue to firm up as they cool.