Easy Gingersnap Cookie Recipe



Dry Ingredients: – 3 c. all-purpose flour – 1 tsp. baking soda – 2 tsp. ground ginger – 1 1/2 tsp. cinnamon – 1/4 tsp. cloves – 1/4 tsp. nutmeg – 1/2 tsp. salt Wet Ingredients: – 3/4 c. butter, room temperature – 3/4 c. dark brown sugar – 1/2 c. molasses – 1 egg – 2 tsp. vanilla – 1/2 c. raw or turbinado sugar (for rolling)


Step 1

In a mixing bowl, add the flour baking soda, ginger, cinnamon, cloves, nutmeg and salt. Stir together, and then using a sifter, sift the dry ingredients making sure there are no lumps. Set dry ingredients aside.

Step 2

With a hand or stand mixer, cream together the butter and brown sugar. Add the egg, vanilla and molasses, and beat together until creamy.

Step 3

With mixer running on lowest speed, begin gradually adding the dry ingredients to the wet ingredients, stopping occasionally to scrape down the sides of the bowl. Once all of the dry ingredients have been combined, dough will be thick and sticky. Turn out dough on to a large piece of plastic wrap. Wrap up and refrigerate for at least 4 hours or freeze for 1 hour.

Step 4

Once dough has chilled, unwrap and begin making cookie dough balls using a cookie scoop and rolling with your hands. Roll the cookie balls in the raw or turbinado sugar, and place on to cookie sheet.

Step 5

Preheat oven to 350 degrees. Bake cookies for 8-10 minutes. (9 minutes was about perfect.) Let cookies cool on sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Step 6

Enjoy once cooled, or store in an airtight container for up to 5 days. Cookies can also be frozen.

Check out a couple of our other cookie recipes below!