Old Fashioned Gingersnap Cookies
Grandma's old fashioned gingersnap cookies feature molasses, cinnamon, ginger, and cloves! Learn how to make the best soft and chewy gingersnaps for Christmas. Easy recipe!
Equipment
- 1 medium bowl
- 1 Large Bowl
- 1 Spatula
- 1 Hand held mixer
- 1 1.5 inch cookie scoop
Ingredients
Cookie Dough
- 2 1/4 cups all purpose flour 280 grams
- 1/2 tsp salt
- 2 tsp baking soda
- 3 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1/4 tsp ground cardamom optional
- 1/4 tsp cayenne pepper optional
- 1 cup brown sugar lightly packed
- 3/4 cup unsalted butter (room temperature) 170 grams
- 1 egg
- 1/4 cup molasses
Extras
- 1/2 cup sugar for rolling dough balls in
- 1/4 cup candied ginger, chopped *optional*
Instructions
- Preheat oven to 350 degrees F and set the oven rack to the middle. Line two baking sheets with parchment paper.
- Whisk together the flour, salt, baking soda, ginger, cinnamon, cloves and cardamom in a large bowl.2 1/4 cups all purpose flour, 1/2 tsp salt, 2 tsp baking soda, 3 tsp ground ginger, 1 tsp ground cinnamon , 1/4 tsp ground cardamom, 1 tsp ground cloves
- In a medium bowl, cream together brown sugar and butter. Add the egg and molasses and mix well.1 cup brown sugar, 3/4 cup unsalted butter (room temperature), 1/4 cup molasses, 1 egg
- Add the wet ingredients to the dry, and mix until just combined. If using, add the chopped ginger. If the dough feels too soft to roll, cover it and place it in the fridge for 30 minutes.1/4 cup candied ginger, chopped
- Scoop dough balls with a 1.5 inch cookies scoop and roll each dough ball liberally in sugar. Space 2-3 inches apart on baking sheets. For cookies with crinkled tops, sprinkle a few drops of water on the top of each ball of dough.1/2 cup sugar
- Bake for 9-11 minutes or until the tops are firm. For softer cookies, take them out when they are slightly underbaked.
- Let cool on baking sheet for 5 minutes, then transfer to baking rack to cool. Enjoy!
Notes
- Adjust the spices to your liking! If you like a stronger cookie, add 1/2 tsp more of each spice, or as preferred.
- Baking sheets matter! Darker baking sheets will bake these cookies faster, while a newer, lighter colored baking sheet will take a little longer.
- For best results, use a cooled-off baking sheet for each round of cookies.
- For soft and chewy cookies, do not overmix the dough.
- Adding chopped ginger can affect how the cookies spread, reducing the crinkle in the top.
- Use sanding sugar to roll cookies in for extra sparkle!
