Ginger Snap Cookies Recipe (aka Gingersnaps)

ginger snap cookies recipe featured image

Ginger Snap Cookies Recipe (aka Gingersnaps)

Gingersnaps are crispy Christmas cookies rich with molasses and warm spices. They're easy to make in under an hour, and they store well, which makes them perfect for shipping to loved ones as an edible gift!

Course Dessert

Cuisine American

Keyword Crispy Ginger Snaps Recipe, Crunchy Ginger Snaps Recipe, Ginger Snap Cookies, Ginger Snap Cookies Recipe, Ginger Snaps, Ginger Snaps Cookies, Ginger Snaps Recipe, Gingersnap Cookies, Gingersnap Cookies Recipe, Gingersnaps, Gingersnaps Recipe, Old Fashioned Gingersnap Cookies

Prep Time 20

Cook Time 20

Servings servings

Calories 166kcal

Author Faith Gorsky

Ingredients

4 tablespoons unsalted butter melted and cooled slightly
6 tablespoons light brown sugar lightly packed
1 tablespoon blackstrap molasses
1 tablespoon milk
1 large egg yolk
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/8 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/16 teaspoon black pepper
1/2 cup sugar for rolling the cookies

US Customary - Metric

Instructions

Preheat the oven to 315F. Line 2 half sheet pans (large baking trays) with parchment paper or silpat liners.
Whisk together the butter, brown sugar, molasses, milk, egg yolk, and vanilla in a large bowl.
Stir in the flour, baking soda, salt, ginger, cinnamon, nutmeg, cloves, and black pepper until well combined.
Scoop the cookie dough into 1 1/2-teaspoon sized balls and roll each in sugar.
Arrange the sugar coated cookie dough balls on the prepared baking trays about 1 1/2 inches apart.
Bake until the cookies are golden and crinkly looking, about 20 minutes, rotating the trays once halfway through.
As soon as the cookies come out of the oven, use a glass to press down on the top of each cookie to flatten.
To let the cookies crisp completely, let them cool before serving.

Video

Notes

Recipe Yield and Serving Size: This recipe makes about 60 small cookies. Each serving is 6 cookies for a total of 10 servings.
Refrigerate the Dough if Necessary: This dough will be sticky. If it's difficult to scoop because it seems too soft or wet, cover it with plastic wrap and refrigerate 15 minutes before scooping. (Don't add more flour!)
Storage: Store these cookies in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 6 months. If you're looking for cookies that ship well to send to loved ones as holiday gifts, this recipe is a great option!

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