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Close up of gingersnap crackled cookies on white surface

Gingersnap Cookies

  • Author: Paula Montenegro
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 40 medium cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

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!


Ingredients

Scale
  • 6 tablespoons (90g) unsalted butter, at room temperature
  • 1/2 cup (100g) regular white sugar
  • 1/2 cup (100g) brown sugar 
  • 1 egg, at room temperature
  • 3 tablespoons molasses
  • 1 tablespoon honey
  • 2 cups (270g) 0000 flour, (or 1 3/4 cups + 2 tablespoons, see Notes below)
  • 3/4 teaspoon baking soda
  • 1 to 2 teaspoons ground ginger, see Notes below
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon salt
  • White sugar, about 1/3 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.

Keywords: gingersnaps, gingersnap cookies