Long gone are the days when I thought chocolate chip cookies were the only cookies that mattered! In fact, I’m dedicating the next year to exploring all kinds of cookies—learning about their unique characteristics and perfecting a variety of recipes. 🍪💫
These Gingersnap Cookies, for example, are the perfect place to start. They’re irresistibly warm and festive, with that classic blend of ginger and spice. But don’t let their holiday reputation fool you—they’re versatile enough to be enjoyed year-round! I’ve served them with a cozy glass of milk, but also paired them with zesty lime popsicles and a tall glass of lemonade. These cookies can truly do it all! 🍋🥛
The secret to their perfect texture? A mix of sugars! Using both brown sugar and granulated white sugar brings balance to the cookie. The brown sugar adds moisture and deep, caramel-like notes, while also helping the cookies rise higher. But if you use only brown sugar, the cookies would be too soft and more cake-like. That’s where granulated sugar comes in—it helps the cookies spread just right, giving them their signature crisp edge and that delightful “snap” when you bite into them. ✨
As for size, I experimented with different portions and found that these cookies are best made with a small (1 tablespoon) ice cream scoop. I usually love making my cookies larger than standard recipes suggest, but in this case, the smaller size was perfect. The flavors and textures balanced better, making each bite just right.
Give these wonderful cookies a try—whether it’s the middle of winter or a sunny summer afternoon, they’re sure to impress! 🍪🌟
Gingersnap Cookies
Course: DessertDifficulty: Easy30
servings10
minutes15
minutesIngredients
- For the cookies:
3/4 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup dark molasses
1 large egg
1 tsp vanilla
2 1/4 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
2 1/2 tsp ground ginger
1/4 tsp ground cloves, heaping
1/2 tsp fine salt
- For Rolling:
1/4 cup sugar
1/2 tsp cinnamon
Directions
- Preheat oven to 350F. Combine flour, baking soda, salt and spices (ginger, cloves, cinnamon) and sift together at least once. Set aside.
- Cream the butter until fluffy. Add sugar and molasses and beat with a stand mixer fitted with a paddle attachment for about 5 minutes until light and fluffy.
- Add egg and vanilla while beating on low. Stop the mixer to scrape the sides of the bowl once or twice.
- Add the flour mixture and mix gently with a wooden spoon. Return the bowl back to the mixer and mix on low just until combined to ensure everything is incorporated. Do not overmix.
- Combine rolling ingredients (sugar and cinnamon.) Using small 1 TBSP ice cream scoop, scoop 1 inch balls of cookie dough and roll them in sugar cinnamon mixture.
- Place your cookies 1 1/2 inches apart on a parchment-lined baking sheet and bake for about 10-11 minutes until the cookies are puffy and cracked in spots, and the edges are set. Cool on a baking sheet for 5 minutes then sliced onto wire racks to finish cooling completely.
These are so tender, not brittle like some gingersnaps.
Thank you Sarah!! Right?!
Any suggestions for a GF alternative?
Yes sure! Thanks for the question. Gluten-Free Gingersnap Cookies
You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend, such as Bob’s Red Mill Gluten-Free Baking Flour or King Arthur Gluten-Free Measure for Measure Flour. These blends are designed to mimic the texture and structure of regular flour and usually contain xanthan gum, which helps with binding.
Additional Tips for Success:
Chill the Dough: Gluten-free dough can sometimes be softer than regular dough. Chilling it for 30 minutes before rolling into balls helps make it easier to handle.
Measure Precisely: Use the spoon-and-level method to measure the gluten-free flour to avoid packing too much and creating a denser cookie.
Don’t Overmix: Mix the dough just until combined to maintain a tender texture.
Texture Check: Gluten-free cookies may need an extra minute or two in the oven to ensure they hold their shape. Look for edges that are set and cracks on the surface.