Name: Gingersnap Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 3/4 cup butter, softened (170 g); 1 cup granulated sugar (200 g); 1 large egg; 1/4 cup molasses (60 ml); 2 cups all-purpose flour (250 g); 2 teaspoons baking soda (8 g); 1/2 teaspoon salt (3 g); 1 tablespoon ground ginger (6 g); 1 teaspoon ground cinnamon (2.5 g); Pumpkin dip, optional, for serving

Description

These Gingersnap Cookies are chewy, spiced treats with a rich molasses flavor, perfect for cozying up with a warm drink. With a hint of ginger and cinnamon, they offer a classic holiday taste that’s both nostalgic and delicious. Easy to prepare and bake, they make a delightful snack or dessert for gatherings or everyday enjoyment.

Ingredients

Scale

Cookie Dough Ingredients

3/4 cup butter, softened (170 g)
1 cup granulated sugar (200 g)
1 large egg
1/4 cup molasses (60 ml)
2 cups all-purpose flour (250 g)
2 teaspoons baking soda (8 g)
1/2 teaspoon salt (3 g)
1 tablespoon ground ginger (6 g)
1 teaspoon ground cinnamon (2.5 g)

Serving

Pumpkin dip, optional, for serving

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Instructions

Beat Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and creamy, ensuring a smooth base for your dough.
Add Egg and Molasses: Incorporate the egg and molasses into the butter-sugar mix, mixing thoroughly until fully combined, which adds moisture and flavor to the dough.
Mix Dry Ingredients: Stir in the all-purpose flour, baking soda, salt, ground ginger, and ground cinnamon steadily until a soft dough forms, integrating the spices evenly throughout.
Chill Dough: Cover the dough and place it in the refrigerator for 15–20 minutes to firm up, making it easier to handle and shape.
Preheat Oven: While the dough chills, preheat your oven to 350°F (180°C) to prepare for baking.
Shape Cookies: Scoop the dough into small balls and arrange them on an ungreased baking sheet, spacing each ball slightly apart to allow for spreading during baking.
Bake: Bake the cookies in the preheated oven for 10–12 minutes, or longer if you prefer crisper cookies, until they are golden and fragrant.
Cool and Serve: Let the cookies cool slightly on the baking sheet before serving. Optionally, serve with pumpkin dip for an extra flavorful treat.

Notes

For softer cookies, bake for the shorter time; for crispier texture, extend baking by a few minutes.
Ensure butter is softened (not melted) to achieve the best dough texture.
Chilling dough helps prevent excessive spreading during baking.
Pumpkin dip can be homemade or store-bought, adding a complementary creamy element.
Store cookies in an airtight container at room temperature for up to 5 days.