Prepare to be the favorite hostess of the season when you make this delicious Gingersnap Cookies Recipe made with ginger, cinnamon cloves, lots of butter, and molasses!
A classic gingersnap recipe
Have you begun your holiday baking? If you have, add this to the lineup! If you haven’t, this gingersnap cookies recipe is the perfect place to start. Made with triple spices (ginger, cinnamon, and cloves), lots of butter, and molasses, these are the perfect gingersnaps to enjoy this season!
And, the best part about this gingersnap cookies recipe is that it makes a lot of cookies — 36, to be exact! That makes this recipe perfect for preparing for a holiday gathering or using in a cookie exchange. There’s enough for everyone!
Ingredients in this gingersnap cookies recipe
These cookies are made in two parts: the dough and the sugar coating. Here’s everything you’ll need, in the order that you’ll use it:
- White flour: Gingersnap cookies begin with a base of 2 1/4 cups of white all-purpose flour.
- Baking soda: Then, 2 tsp of baking soda helps the dough reach the proper texture while baking.
- Salt: Add 1/4 tsp of salt for flavor!
- Spices: Next, create the classic gingersnap taste with 2 tsp of ground ginger, 1 tsp of cinnamon, and 1/2 tsp of ground cloves.
- Butter: Add 3/4 cup (1.5 sticks) of soft butter. This makes for a creamier cookie than using oil.
- Sugar: Add sweet flavor with 1 cup of white sugar.
- Egg: Then, add 1 egg.
- Molasses: Add some more flavor with 1/3 cup of molasses.
- Vanilla: Finish off the dough batter with 1 tsp of vanilla.
Cinnamon Sugar Coating
- Sugar: First for the coating, you will need 1/4 cup of white sugar.
- Cinnamon: Then, mix in 2 tsp of cinnamon and you’re good to go!
Kitchen tools you’ll need to make the best gingersnap cookies
You’ll need a handful of kitchen tools to make this recipe including bowls, stirring utensils, and measuring cups. Here’s a full list:
For measuring out ingredients, you will need 1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp, 1/4 cup, 1/3 cup, 3/4 cup, and 1 cup sized measuring cups.
How to make gingersnap cookies
Ready to get to baking? This simple recipe comes together in around 20 minutes (plus an hour of chill time for the dough). Let’s get started!
To begin, use a medium mixing bowl to combine the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
Use a hand mixer to beat the butter and sugar (in a separate bowl). Add an egg, and beat again until the mixture is creamy.
Then, beat in the molasses and vanilla.
Slowly add the flour to the wet ingredients and continue to blend until all of the dough has been mixed together.
Chill the dough for 1 hour in the refrigerator.
Next, preheat the oven to 375°F and line the baking sheet with parchment paper.
Use a small cookie scoop or 1.5 tbsp of dough to create a ball shape.
Mix the sugar and cinnamon coating and roll the dough balls in it until evenly coated.
Space the dough 2 inches apart on the baking sheet and bake for 13 minutes.
Let cool for 5 minutes and then transfer to a cookie rack to finish cooling.
How to serve gingersnaps
Due to their cozy, spicy flavor, gingersnaps pair perfectly with coffee or tea (or milk for the kiddos)! They make a great treat to enjoy alongside an after-dinner cup of coffee.
Leftover ginger snap cookies can be stored in an airtight container and kept at room temperature. They should stay fresh for around 3-4 days!
If you liked this recipe, you’ll want to try these!
Queuing up the desserts for this season? Here are some more you’ll want to be sure to make!
Recipe by Erin Morrissey and Photos by The Mindful Hapa
- 2 1/4 cup white flour
- 2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 3/4 cup softened butter (1.5 sticks)
- 1 cup white sugar
- 1 egg
- 1/3 cup molasses
- 1 tsp vanilla
Cinnamon Sugar Coating
- 1/4 cup white sugar
- 2 tsp cinnamon
- In a medium sized bowl, mix together flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
- Using a hand mixer, beat together butter and sugar. Add in egg and beat until creamy.
- Beat in molasses and vanilla.
- Slowly add flour to wet ingredients and continue to blend until all dough has been mix together.
- Chill dough for 1 hour in refrigerator.
- Preheat oven to 375F and line baking sheets with parchment paper.
- Using a small cookie scoop or 1.5 tbsp of dough, roll into balls.
- Mix together sugar and cinnamon and roll each dough ball into sugar mixture.
- Space 2 inches apart on baking dish. Bake for 13 minutes.
- Let cool for 5 minutes and then move to cookie rack. Cool. Store in airtight container.
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