Gingersnap Cookies, another Holiday favorite cookie is crispy and easy to prepare! These tasty crispy gingersnaps take about 10 minutes to bake and they are always a hit!
This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.
As Christmas Cookie week continues, I knew when I began recipe planning that I wanted to share these amazing Gingersnap Cookies! My Gingersnap Cookies Recipe has been one that I have made since my oldest son, Matt.
He still loves these cookies as do the rest of the clan!
I hope you enter to win the great giveaways from our sponsors of Cookie Week! If you have not checked out my Chocolate Crinkle Cookies, please click through, they are delish!! PLus all the info on the Giveaway is on Monday’s post!
Gingersnap Cookies are a great cookie to make with the kids! It is an easy cookie to prepare.
FAQs about Gingersnap Cookies
What spices go into gingersnap cookies?
These cookies use some of my favorite spices, ginger, cardamom, nutmeg, and allspice. The cookies are rolled and dipped into a cinnamon sugar mixture before baking.
Where did Gingersnaps originate?
Crispy Gingersnaps originated in Europe! They were made with molasses which was less expensive! The recipe and ingredients were brought to America when Europeans settled in America! The cookie has been a Holiday staple since! Many families have their own rendition of the recipe. Many make this a chewy cookie!
Is there a difference between gingersnap and gingerbread cookies?
Gingersnaps are crispy! They literally snap, thus gingersnaps. They are a rolled cookie. Gingerbread cookies are thicker and they obviously are perfect for using cookie cutters.
Can gingersnap be frozen?
You bet! I place the baked cookies on a sheet pan in the freezer for about 30 minutes. They will be frozen enough to place in a freezer bag and they won’t stick together.
How to Make Gingersnap Cookies
- Sift flour, spices, and baking soda into a bowl. Set aside.
- In a large bowl, cream butter until fluffy. Then add in sugar.
- Add in eggs and molasses.
- Fold in flour.
- Roll dough into small balls.
- Then roll into cinnamon sugar.
- Place onto lined baking sheet, 2 inches apart.
- Bake 10 minutes, let cool. Enjoy!
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Crispy Gingersnap Cookies
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 3/4 cup unsalted butter
- 1 cup sugar
- 1 large egg
- 1/4 cup molasses
Gingersnap Cookie Coating
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- Preheat oven to 350 degrees. Line a baking tray with a Silpat or parchment paper. Set aside.
- Into a medium bowl, sift together flour, baking soda, ginger, cloves, cinnamon, salt, and cardamom. Set aside.
- Cream unsalted butter in a large bowl. Add in sugar. Blend together about 1-2 minutes.
- Mix in egg, then molasses. Fold in the flour and mix to combine ingredients. Roll into one-inch balls. Place each dough ball into the cinnamon sugar coating. Then place onto the lined baking tray.
- In a small bowl combine cinnamon and sugar.
- Place the baking tray into the preheated oven for 10 minutes. Remove from heat. Let cookies cool a minute or two before placing them on a cooling rack.
- any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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#ChristmasCookiesWeek Wednesday Recipes
- Andes Mint Chocolate Brownies by Hardly A Goddess
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- Irish Shortbread Cookies by A Kitchen Hoor’s Adventures
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- Turkish Baklava by House of Nash Eats
- Vegan Peppermint Bark Madeleines by The Baking Fairy
- Waffle Iron Cookies by Jolene’s Recipe Journal
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