These Gingersnap Cookies are one of my absolute favorite holiday cookies! They’re sweet, spicy, perfectly chewy, and have a delicious crunch from the sparkling sugar rolled into the outside of the dough. I love a chewy gingersnap, so these have crisp edges and the most perfect soft, chewy middles. This is the ideal cookie for holiday baking, with warm holiday spices that go so well with a cup of tea or hot chocolate.
How to Make Gingersnap Cookies
Making the Dough
If you haven’t noticed, I love to make cookies with super simple, one bowl doughs. To make these Gingersnap Cookies, cream together the butter, brown sugar, and sugar until fully combined. Next, add the molasses, eggs, and vanilla. The dough might look a little curdled at this point, but that’s normal! Once mixed, add baking soda, spices, and salt. Stir in the flour until a dough forms and all of the flour has been incorporated. Using a 2 tablespoon cookie scoop or spoon, form balls of dough and roll them in the turbinado sugar to coat. Place the dough balls onto a parchment-lined baking tray and bake!
Baking
Bake the cookies at 350°F for 10 minutes, or until the edges of the cookies are lightly crisp and the centers are set but still soft. Your kitchen will smell incredible at this point! Transfer the cookies to a cooling rack and let them cool before eating.
Serving and Storage
This cookie dough freezes so well! To freeze the uncooked dough, portion out cookie dough and roll in turbinado sugar. Freeze the dough balls on a baking sheet until hardened. Once frozen, remove them from the baking sheet and store in an airtight container or bag until you are ready to bake. To bake from frozen, bake at 350°F for approximately 15 minutes, or until the cookies are crisp on the edges and set and no longer shiny in the center. Enjoy fresh baked cookies at anytime!
Once baked, these cookies store well at room temperature in an airtight container for up to 5 days, or can be stored in the freezer for approximately 2 months. I recommend serving them at room temperature for best flavor, so if you do freeze the cookies, defrost at room temperature before eating.
Kick off your holiday baking with a batch of these Gingersnap Cookies! They’re sweet with warm spices, a chewy middle, and pops of crunchy sugar. I have a lot more cookie recipes coming later this week, so stay tuned!
Looking for other cookies to bake this holiday season? Click the images below for the recipes!
Gingersnap Cookies
Ingredients
- ½ cup (115 g) unsalted butter room temperature
- ½ cup (100 g) brown sugar
- ¼ cup (50 g) granulated sugar
- ¼ cup (75 g) molasses
- 1 tsp (4 g) vanilla extract
- 1 egg
- 1 tsp (4 g) baking soda
- 1 tsp (4 g) ground ginger
- ½ tsp (2 g) ground cinnamon
- ¼ tsp (~1 g) cloves
- ¼ tsp (~1 g) ground nutmeg
- ¼ tsp (~1 g) salt
- 1 ¾ cup (230 g) flour
- ½ cup turbinado sugar for rolling
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, cream together the butter, brown sugar, and sugar.
- Add the molasses, vanilla extract, and egg. Stir to combine.
- Mix in the baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- Add the flour and mix to form a soft dough.
- Using a 2 tbsp cookie scoop or spoon, form balls of dough and roll them in the turbinado sugar to coat. Place the dough balls onto a baking sheet.
- Bake at 350°F for 10 minutes, or until the edges of the cookies are lightly crisp and the centers are set but still soft. Transfer the cookies to a cooling rack to cool before eating. Enjoy!