Gingersnap Cookies

These Gingersnap Cookies are the perfect balance of sugar, spice and everything nice. With both fresh and ground ginger, these cookies aren’t too spicy and just sweet enough.

Prep Time 30

Cook Time 16

Chill Time 2

Total Time 2 46

Servings (1T) cookies

Calories 105kcal

Ingredients

1 ½ cups all-purpose flour 180g
1 ½ teaspoons ground ginger 6g
1 teaspoon ground cinnamon 4g
1 teaspoon baking soda 8g
¼ teaspoon kosher salt 1g
½ cup unsalted butter softened (113g)
1 tablespoon fresh grated ginger 14g
½ cup dark brown sugar 100g
½ cup unsulphured molasses 170g
½ cup granulated sugar 100g

Instructions

Measure the flour, ground ginger, ground cinnamon, baking soda and kosher salt into a large bowl. Whisk to combine, and set aside.
Cream the softened butter and fresh ginger together until light and fluffy in a stand mixer fit with the paddle attachment (or with a hand mixer).
Add the brown sugar to the butter/ginger mixture. Whip until smooth.
Pour the molasses into the butter mixture. Mix on medium speed until combined and fragrant.
Mix half the flour mixture into the wet ingredients, mixing until combined and scraping down the sides of the bowl with a rubber spatula.
Pour in the rest of the flour mixture, and mix until just combined.
Cover the bowl with a sheet of plastic wrap. Chill in the refrigerator for two hours.
Preheat the oven to 325°F. Line one large baking sheet with parchment paper or a nonstick baking mat. Set aside for later.
Scoop the dough with a 1-tablespoon cookie scoop. Roll the dough in the palm of your hand, then roll in the granulated sugar.
Place on the prepared baking sheet.
Bake for 16-18 minutes in the preheated oven, or until the cookies have flattened and firmed up.
Let cool for 5 minutes, then transfer to wire racks to finish cooling.
Enjoy with your favorite beverage!

Notes

Use a cookie scoop to get evenly-sized portions. Scrape the scoop against the edge of the bowl to even out the amount in each scoop.

Flavor creep is real — if you store these flavorful cookies with a milder-tasting cookie, the flavor might seep into those other cookies. It’s best to store different types of cookies separately. If you’re setting up cookie tins or boxes, prepare them at the last possible minute to minimize this unfortunate flavor transfer.

How to store: Store your gingersnaps in an airtight, food-safe container. They will taste freshest if enjoyed within 3-4 days.

How to freeze and bake from frozen: If you want to freeze the cookie dough to make cookies later, you can! Freeze the cookie dough 1-2 weeks in advance, then bake them fresh just before guests arrive or whenever you need them.

Chill the dough then roll out the balls, as described in the instructions.
Store them in the freezer until ready to bake, then roll them in the sugar just before baking.
I usually let the dough sit out on the counter while I preheat the oven, then the outsides are just sticky enough for the spice mixture.
Bake frozen for 18-20 minutes, or a little longer.

Nutrition