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Chewy Gingersnap Cookie Recipe

by Jillian Leslie on

Homemade Gingersnap Recipe

The days are getting shorter, the nights are getting colder, and yesterday felt time to start making some of our favorite cold weather treats. Here's my favorite gingersnap recipe.

We like our cookies chewy at our house, and these cookies will give you that great soft mouth feel with a little crunch, plus that little warmth of ginger. I promise you will be addicted.

Ingredients:

  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 teaspoon ginger
  • 3/4 cup butter
  • 3/4 cup brown sugar
  • 1/4 cup molasses
  • 1 egg
  • 1/2 cup granulated or sanding sugar
Directions:

Whisk together the dry ingredients (flour, baking soda, salt, cinnamon, and ginger) and set aside.

Add the butter, brown sugar, molasses, and egg to a separate bowl, and beat with a mixer until smooth.

Add the dry ingredients while mixing on low until fully combined.

Chill the dough for about 20-30 minutes while you preheat the over to 325 degrees.

Form the dough into about 3/4" balls, flatten them slightly in the palm of your hands. Roll them in the granulated sugar and place them on a baking sheet. Leave enough space for them to spread out a bit.

Cook for 8-10 minutes. Makes about 3 dozen cookies.

Gingersnap Cookie Recipe

Gingersnap Cookie Recipe

If you try them, please email me and let me know what you think. :)

Comment

3 comments

  • Printabelle

    Printabelle wrote:

    These are one of my very favorite cookies! I usually add a little extra molasses and a little less sugar, since I love molasses. Beautiful photos, what a pretty red ceramic container, very festive!

  • Kimberly V

    Kimberly V wrote:

    I love ginger snaps I like to add a little more ginger to mine.

  • Lara S

    Lara S wrote:

    I made these last christmas, and they were a huge hit!!! Definitely making again this year!