Homemade Gingersnap Cookies
All the sweet and spicy taste you remember as a kid in one easy, Homemade Gingersnap Cookies recipe.
Hi friends! Happy National Cookie Day! Now today is a day to celebrate — we’re big fans of cookies around here, are you? And one little cookie is particularly popular this time of year — the Gingersnap! They’re easy to find, bringing back memories of childhood in their tins (have you tried the Nyakers gingersnaps from World Market? – amazing).
But perhaps you’re not able to get to the store OR you want them at a time other than the holidays, sometimes they’re not quite as easy to find…or you just like trying things on your own. I’m here for you. I had all those same thoughts and thus our Homemade Gingersnaps recipe was born! So give them a try and let us know what you think! We hope they remind you of all the things you love about the Christmas season and the holidays – faith, family, friends and of course, food.
- ¾ cup (1½ sticks) butter, softened
- ½ cup dark brown sugar, packed
- ½ cup sugar
- ⅓ cup molasses
- 1 egg
- ½ tsp vanilla
- 2¼ cups flour
- ½ tsp baking soda
- ¼ tsp salt
- 1½ tsp ground cinnamon
- 2 tsp ground ginger
- ½ tsp ground cloves
- Using a mixer, beat the butter and sugars until light and fluffy (about 2-3 minutes).
- Add the molasses, egg, and vanilla extract and beat until incorporated.
- In a separate bowl whisk together the flour, baking soda, salt and spices.
- Add the flour mixture to the butter mixture half at a time, mixing well after each addition.
- Cover and chill the dough for 1 hour (or until ready to use).
- Preheat the oven to 350 degrees.
- Line two baking sheets with parchment paper.
- Roll the dough into balls about an inch in diameter.
- Place on the baking sheet, spacing about 2 inches apart.
- Flatten the cookies slightly with the bottom of a drinking glass.
- Bake 12-15 minutes, depending on how chewy or crisp you would like your cookies to turn out.
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