Easy Gingersnap Cookies

5 from 1 vote

These soft and chewy gingersnap cookies feature crisp edges, cracked tops, and a warm, spiced molasses flavor. They are incredibly easy to make and perfect for the holidays.

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Prep Time 15

Cook Time 12

Total Time 57

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 140

Ingredients Equipment Method Nutrition Notes

Ingredients

2 cups all-purpose flour Spoon and leveled
2 teaspoons baking soda Ensures the cookies crack
1 tablespoon ground ginger Must be fresh
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
¾ cup unsalted butter Softened to room temperature
1 cup brown sugar Packed lightly
¼ cup dark molasses Do not use blackstrap
1 large egg Room temperature
⅓ cup granulated sugar For rolling the dough

Equipment

2 Mixing bowls For dry and wet ingredients
1 stand mixer For creaming butter
2 Baking sheet Lined with parchment paper
1 Wire rack For cooling cookies

Method

Combine the flour, baking soda, ginger, cinnamon, cloves, and salt in a mixing bowl. Whisk well.
Beat the softened butter, brown sugar, and dark molasses until fluffy. Mix in the egg.
Add the dry flour mixture to the wet ingredients and mix on low speed until just combined.
Cover the bowl and refrigerate the dough for exactly 30 minutes to firm up.
Roll the chilled dough into balls, coat in granulated sugar, and bake at 350 degrees Fahrenheit for 10 to 12 minutes.

Nutrition

Serving: 30gCalories: 140kcalCarbohydrates: 21gProtein: 1.5gFat: 6gSaturated Fat: 3.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 120mgPotassium: 70mgFiber: 0.5gSugar: 12gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

Store these cookies in an airtight container at room temperature. Add a slice of soft bread to the container to keep them extra chewy.

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