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    Home » Recipes » Cookies & Crackers

    Published: Oct 16, 2020 · Modified: Oct 28, 2020 by Paula Montenegro · Income from ads and affiliate links 11 Comments

    Gingersnap Cookies (one-bowl recipe)

    Jump to Recipe
    Top view of gingersnap cookie on white surface; white orange text
    Light brown text over image of several crackled ginger cookies
    Crackly ginger cookie close-up, white brown text and overlay
    Row of golden crackled cookies with brown text and white overlay

    Cookie baking season is upon us and any recipe with ginger and molasses is welcomed in this house. We love these simple gingersnaps, soft but crunchy, with that hint of burnt sweetness that makes them addictive. Roll them in sugar and they'll create a wonderful surface as they crack open while baking!

    Crackled ginger cookies spread out and stacked on a white surface

    I fell in love with gingersnaps the minute I made them. That was years, or decades, ago. I decided then and there that ginger with molasses was one of my top favorite flavor combinations. And that hasn't changed. That sweet spiciness is unparalleled, don't you agree with me?

    Well, maybe other flavors give it a fair fight, such as anything with pumpkin and spices (my favorite Pumpkin Bread for example), or chocolate and bourbon in the form of my favorite Hot Chocolate Bundt Cake.

    But let's stay focused on these fantastic ginger cookies.

    Half golden cookies in a stack on a wire rack
    Table of Contents Hide
    Ingredients
    Easy steps
    Variation
    How to store gingersnaps
    Gingersnap Cookies

    Ingredients

    The ingredients are simple but they are essential.

    • Molasses: one of the main ingredients, adds a slight bitterness that goes amazing with the spices and honey.
    • Honey: I like to add a tablespoon of honey because it sweetens the cookies enough to balance the other sharp flavors. And it adds moisture.
    • Spices: finding the right mix is essential for achieving the best ginger cookie. This recipe for me is perfect, but do adjust it to your personal taste if necessary.
    • Brown sugar: it adds moisture and a necessary caramel undertone that complements the rest of the ingredients. You can use only white sugar if that's all you have.
    Bowl, cups and pots with ingredients for gingersnap cookies, including spices, molasses and honey

    Easy steps

    It's very easy to make this cookie mix, it's a one-bowl recipe that comes together quickly. I made this step-by-step tutorial to guide you 👇🏻

    Variation

    I made two sets of gingersnaps changing the amount of flour, not by much, but the results were different. The difference is not huge but enough to make a comment. You'll find both options in the recipe card at the end of the post.

    • Largest amount of flour: the cookies are like the photos in this post. Thicker cookies with more crust and a chewy inside.
    • Lesser amount of flour: the cookies are much moister as the crust is thinner. It's a more even cookie inside and out.
    • Top view of ginger crinkle cookies on white paper
      Thinner cookies with the lesser amount of flour
    • Flat top view of gingersnap cookies on white parchment paper
      Thicker cookies with the 2 cups of flour
    Wire rack with several gingersnap cookies spread out

    How to store gingersnaps

    • Room t°: they last several days in a cookie jar or tin.
    • Refrigerator: you can make the balls of dough and keep them in the fridge, wrapped, for 2-3 days before baking. Roll them in sugar just before baking.
    • Freezer: you can freeze the baked cookies in a ziploc bag or well wrapped. For unbaked cookies you can make the balls and put them in the freezer until solid and then transfer to a bag (so you fill less space in the freezer).
    Two crackled ginger cookies and others stacked on white table

    Other cookie recipes you might like:
    Pistachio Butter Cookies
    Sesame Cookies
    Lemon Shortbread

    Let me know in the comments below if you make this recipe! I’d love to hear what you think about it. Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.

    If you like the recipes in this blog, consider subscribing and getting all new posts by email. As a thank you, we'll also send you a FREE recipe e-book and our Guide to Freezer Baking!

    Print
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    Close up of gingersnap crackled cookies on white surface

    Gingersnap Cookies

    ★★★★★

    5 from 9 reviews

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    Cookie baking season is upon us and any recipe with ginger and molasses is welcomed in this house. We love these simple gingersnaps, soft but crunchy, with that hint of burnt sweetness that makes them addictive. Roll them in sugar and they'll create a wonderful surface as they crack open while baking!

    • Total Time: 25 minutes
    • Yield: 40 medium cookies

    Ingredients

    • 6 tablespoons (90g) unsalted butter, at room temperature
    • ½ cup (100g) regular white sugar
    • ½ cup (100g) brown sugar 
    • 1 egg, at room temperature
    • 3 tablespoons molasses
    • 1 tablespoon honey
    • 2 cups (270g) 0000 flour, (or 1 ¾ cups + 2 tablespoons, see Notes below)
    • ¾ teaspoon baking soda
    • 1 to 2 teaspoons ground ginger, see Notes below
    • ½ teaspoon ground cinnamon
    • ⅛ teaspoon ground allspice
    • ⅛ teaspoon salt
    • White sugar, about ⅓ cup, for rolling cookies

    Instructions

    1. Turn on the oven at 350°F / 180ºC.
    2. Line baking sheets with parchment paper.
    3. In a large bowl, beat butter adding sugar gradually until creamy.
    4. Add the egg and beat until smooth.
    5. Add molasses and honey and mix well.
    6. Add vanilla and spices and integrate. 
    7. Sift the flour, baking soda, and salt and add to the butter mixture in 2 or 3 parts until it’s all well mixed. I do this part with a spatula because it’s a stiff dough and it’s easier to mix. 
    8. Put the extra sugar in a shallow bowl.
    9. Take walnut sized portions of cookie dough and roll between your hands to make balls. A cookie scoop is great to make even sized cookies. 
    10. Roll in the sugar, coating them completely, trying to maintain the round shape. 
    11. Place on the baking sheets, separated by an inch or more.
    12. Bake for about 12 minutes, until puffed and cracked.
    13. Remove from the oven and let cool on a wire rack. (I also smack the cookie sheet on the counter as soon as it’s out of the oven so that the cookies flatten immediately and the bottoms are easier to remove. But it’s not mandatory). 
    14. Let them cool completely on the rack before removing them with a spatula.
    15. Store in tins or cookie jars with tight fitting lids.

    Notes

    • Flour: use 2 cups of flour if you want thicker cookies, and the lesser amount if you want thinner cookies. 
    • Molasses and honey: one of the main ingredients is molasses which adds a slight bitterness that goes amazingly well with the spices and honey. I like to add a tablespoon of honey because it sweetens the cookies enough to balance the other sharp flavors. And it adds moisture. If you like even sweeter cookies, use 2 tablespoons of each (4 in total).
    • Spices: finding the right mix is essential for achieving the best ginger cookie. This recipe for me is perfect, but do adjust it to your personal taste if necessary.
    • Brown sugar: it adds moisture and a necessary caramel undertone that complements the rest of the ingredients. You can use white sugar if that's all you have.
    • Author: Paula Montenegro
    • Prep Time: 10
    • Cook Time: 15
    • Category: Cookies
    • Method: Baking
    • Cuisine: American

    Keywords: gingersnaps, gingersnap cookies

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Cookies & Crackers Recipes

    • White Chocolate Cranberry Oatmeal Cookies
    • Gingerbread Cookies (with video)
    • Chocolate Peppermint Cookies
    • Butterscotch Chip Cookies

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Natalie says

      October 26, 2020 at 11:07 am

      Gingersnap cookies are one of my favorite Christmas cookies. I love your recipe. COokies look fantastic. The texture is amazing and I bet they test delicious. I can't wait to give your recipe a try.

      ★★★★★

      Reply
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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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