Gingersnap Cookies

by Sabrina Snyder

Last Update:

2 Comments

5 from 1 vote
12 Servings
Prep Time 5 minutes
Cook Time 10 minutes
Chill Dough 30 minutes
Total Time 45 minutes
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Gingersnap Cookies are sweet and lightly spiced, crisp yet chewy, and so delightful. They’re an excellent treat in time for the holidays!

This is such a classic Cookie Recipe, and it’s super easy to make from scratch. Try my Chocolate Crinkle Cookies and Black and White Cookies next for more traditional recipes. 

With their distinct ginger flavor, Gingersnaps have a rustic and homey feeling. They’re also one of my favorite holiday cookie recipes because the sugar and spice flavors feel very seasonal. Baking them will make your whole house smell perfect for the holiday season. This homemade version has a more chewy texture than some Gingersnap Cookies you may have tried, but should strike a nice balance to please everyone. 

Dinner, then Dessert

Gingersnap Cookies Recipe

Gingersnap Cookies are sweet and lightly spiced, crisp yet chewy, and so delightful. They're an excellent treat in time for the holidays!
Yield 12 Servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Stack of cookies with the one on top missing a bite.
PrintRate

Ingredients
 

  • 3/4 cup unsalted butter , softened
  • 1 cup sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2 cups flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Cinnamon Sugar Coating:

  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon

Instructions

  • To your stand mixer add the butter and sugar on medium speed then raise to high speed until light and fluffy, about 1-2 minutes.
  • Add in the egg and beat until well combined, then add in the molasses and beat until creamy and well blended.
  • Sift the flour, ginger, baking soda, cinnamon, and salt and add to the stand mixer on the lowest speed setting.
  • Cover and chill the cookie dough for 30 minutes.
  • Preheat oven to 350 degrees and line two baking sheets with parchment paper.
  • Using a two tablespoon sized cookie scoop add the cookie dough to a bowl of cinnamon and sugar mixed together.
  • Place 2" apart on your baking sheets.
  • Bake until slightly cracked. 10 minutes.
  • Let cookies cool for 5 minutes before removing from baking sheet to cool completely.

Nutrition

Serving: 2 Cookies | Calories: 302kcal | Carbohydrates: 47g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 46mg | Sodium: 290mg | Potassium: 141mg | Fiber: 1g | Sugar: 30g | Vitamin A: 378IU | Vitamin C: 0.02mg | Calcium: 27mg | Iron: 1mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Loved these cookies so much, highly recommend. There’s literally nothing I would change. They also make way more than 12.

    Reply