Introduction
Gingersnap cookies are a classic holiday treat that are loved by many. They are a type of cookie that is made with molasses, ginger, and spices, giving them a unique flavor and texture. The cookies are usually round and crunchy, with a slightly chewy center. They are often served with a glass of milk or a cup of hot tea. Gingersnap cookies are a great way to add a festive touch to any holiday gathering. Whether you are baking them for a special occasion or just for a snack, these cookies are sure to be a hit.
Ginger Snap Cookies
Ginger snap cookies are a classic holiday treat that are sure to please. These crunchy, spicy cookies are made with molasses, ginger, cinnamon, and other spices. They are perfect for dunking in a cup of hot cocoa or for snacking on during the holiday season.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Additional granulated sugar for rolling
Instructions
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the molasses and egg and mix until combined.
- In a separate bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, nutmeg, and salt.
- Add the dry ingredients to the wet ingredients and mix until a dough forms.
- Cover the dough and chill for at least 1 hour.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Roll the dough into 1-inch balls and roll in the additional sugar. Place the balls on the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, until the edges are lightly browned. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Tips
- For a softer cookie, bake for 8-10 minutes.
- For a crunchier cookie, bake for 12-14 minutes.
- Store the cookies in an airtight container for up to 1 week.
This gingersnap cookie recipe delivers the crunch factor and bold spices you expect. Using baking soda ensures crackly tops and super crisp treats, while molasses, cinnamon, and pepper, provide a robust flavor.
Table of Contents
Gingersnap cookies are tiny edible bursts of magic during the holiday season. Browned butter and molasses provide a dark hue and deep caramelized notes. To add unsuspecting flavor, robust dried and fresh spices are added to the batter. Cinnamon, ginger, cloves, and a blend of peppers make the taste buds tingle.
The moisture is reduced to create the ultimate snappy texture, and plenty of baking soda is used. This recipe has a wonderful crunch, perfect for dipping into hot cups of cocoa or pumpkin spice latte. Each batch makes dozens of mini cookies to stash away for later or share in a cookie exchange.
The benefits of browning butter
Making browned butter for these ginger snaps adds a delicious toffee flavor. Gradually heating the fat toasts the milk solids and creates a nutty aroma.
The process also removes some moisture in the unsalted butter and makes the cookie dough less wet. This is important because the cookies should be drier and crunchy throughout, not have chewy centers.
Add bold spices
Add warm winter flavors with a generous amount of dried spices. Ground ginger, cinnamon, cloves, black pepper, and a pinch of cayenne pepper punch the taste and add a tingle. This is mixed with the warm browned butter to make the taste more robust and fragrant. Freshly minced ginger, molasses, and brown sugar complement the browned butter’s caramel flavors. Eggs are mixed in for binding and extra richness.
Baking soda helps the crunch factor
Instead of a soft and chewy texture like soft molasses cookies, these have a snap! Baking soda helps give the cookies a slight lift, but higher levels also develop a more substantial crunch, similar to crackers. The baking soda is combined with all-purpose flour and salt to give the cookie structure.
After stirring in the dry ingredients, chill the dough. This gives the melted butter a chance to firm up, so it’s easy to roll into dough balls.
Roll and bake
Portion the cookie dough into small, 1-inch-sized balls. For extra sweetness and crunch, roll and coat in granulated sugar. The will spread, which is what we want! Place them about 2 inches apart on parchment paper-lined baking sheets. The activity of the leavening agent creates veiny cracks on the surface, allowing moisture to escape more efficiently.
Baking at moderately low temperatures of 300ºF (149ºC) for at least 20 minutes ensures even drying without the cookies getting burnt. Transfer to a wire rack to cool completely at room temperature. They will harden even more for an undeniable crunch.
More holiday cookies
Bloom the spices
Add the dried spices directly to the warmed, browned butter. You will immediately smell the pungent aromas emerge as they gently heat in the oil. The rise in temperature releases fat-soluble flavor compounds that are enhanced in the warmed fat. This creates a more flavorful cookie even before you bake them.
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Preheat the Oven – Set the oven rack to the center position. Preheat to 300ºF (149ºC). Line three baking sheets with parchment paper.
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Prepare the Dry Ingredients – In a medium bowl, whisk together flour, baking soda, and salt.
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Brown the Butter – In a 10-inch skillet (do not use nonstick, or you won’t be able to see the browning), heat the butter over medium heat. Once melted, reduce the heat to medium-low. Swirl the skillet frequently until the butter solids begin to brown, about 4 to 5 minutes. Quickly transfer the browned butter to a large bowl.
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Make the Dough – Add ground ginger, cinnamon, cloves, black pepper, and cayenne to the butter, and whisk to combine. Cool slightly for 2 minutes.Add brown sugar, molasses, and fresh ginger, and whisk to combine. Add egg plus egg yolk, and whisk to combine. Add flour and stir with a spatula until just combined.
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Chill the Dough – Tightly cover and refrigerate the dough until firm, 45 to 60 minutes.
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Roll Out the Cookies – Roll the dough into 2 teaspoon-sized (12g) balls, about 1″ in size. Add granulated sugar into a shallow bowl and roll the cookies inside to coat.
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Bake – Evenly space the cookies 2″ apart, about 20 per sheet pan. Bake 1 sheet at a time until the edges just darken, 20 to 22 minutes. Rotate the pan halfway through.
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Let Them Cool – Transfer the cookies still sitting on the parchment paper to a wire rack to cool completely. They will harden more as they cool.
- Storing: Store gingersnap cookies at room temperature in an airtight container for up to 7 days. Freeze for up to one month, then defrost before eating.
- Recipe Adapted From: America’s Test Kitchen, The Perfect Cookie
Nutrition Facts
Gingersnap Cookies
Amount Per Serving
Calories 69
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Cholesterol 10mg3%
Sodium 60mg3%
Potassium 36mg1%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%
Vitamin A 75IU2%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.