Print

Gingersnap Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 13 reviews

These classic Gingersnap Cookies are delightfully chewy with a perfect balance of spicy ginger and sweet molasses. Easy to prepare and ideal for holiday seasons or any cozy day, they pair wonderfully with a creamy pumpkin dip for an extra indulgent treat.

Ingredients

Cookie Ingredients

  • ¾ cup butter, room temperature (170 g)
  • 1 cup granulated sugar (200 g)
  • 1 egg
  • ¼ cup molasses (60 ml)
  • 2 cups all-purpose flour (250 g)
  • 2 teaspoons baking soda (8 g)
  • ½ teaspoon salt (3 g)
  • 1 tablespoon ground ginger (6 g)
  • 1 teaspoon ground cinnamon (2.5 g)

Optional

  • Pumpkin Dip, for dipping

Instructions

  1. Cream Butter and Sugar: Add the butter and granulated sugar to a mixing bowl and beat them together until the mixture is well creamed and fluffy, ensuring a smooth base for your cookie dough. Then add the egg and molasses, mixing thoroughly until all ingredients are combined into a smooth batter.
  2. Mix Dry Ingredients and Chill Dough: In a separate bowl, stir together the all-purpose flour, baking soda, salt, ground ginger, and cinnamon. Gradually incorporate these dry ingredients into the wet mixture. Once combined, cover the dough and refrigerate for 15-20 minutes. This chilling step firms up the dough, making it easier to handle and enhancing the cookie texture. During this time, you can prepare the pumpkin dip if desired.
  3. Shape and Bake Cookies: Preheat your oven to 350 degrees Fahrenheit (175°C). Scoop the chilled dough into balls and arrange them on an ungreased baking sheet, spacing them apart to allow for spreading. Bake the cookies for about 10-12 minutes until set; for a crispier texture, bake slightly longer but be careful not to burn.
  4. Serve with Pumpkin Dip: Once baked, allow the cookies to cool slightly on a wire rack. Serve warm or at room temperature, ideally alongside your choice of pumpkin dip for a perfect complementary flavor.

Notes

  • Refrigerating the dough helps prevent excessive spreading during baking and improves texture.
  • For crisper cookies, bake a few minutes longer but monitor closely to avoid burning.
  • These cookies freeze well; store in an airtight container for up to 2 weeks.
  • If you don’t have molasses, you can substitute with dark corn syrup or honey, though this may slightly alter the flavor.
  • Pumpkin dip adds a creamy, seasonal contrast but can be omitted if preferred.

Find it online: https://simpleplatter.com/gingersnap-cookies-recipe/