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. 

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Homemade Gingersnap Cookies

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Author Kimberly Sneed

Ingredients

• 3/4 cup 1 1/2 sticks butter, softened
• 1/2 cup dark brown sugar packed
• 1/2 cup sugar
• 1/3 cup molasses
• 1 egg
• 1/2 tsp vanilla
• 2 1/4 cups flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 tsp ground cinnamon
• 2 tsp ground ginger
• 1/2 tsp ground cloves

Instructions

1. Using a mixer, beat the butter and sugars until light and fluffy (about 2-3 minutes).
2. Add the molasses, egg, and vanilla extract and beat until incorporated.
3. In a separate bowl whisk together the flour, baking soda, salt and spices.
4. Add the flour mixture to the butter mixture half at a time, mixing well after each addition.
5. Cover and chill the dough for 1 hour (or until ready to use).
6. Preheat the oven to 350 degrees.
7. Line two baking sheets with parchment paper.
8. Roll the dough into balls about an inch in diameter.
9. Place on the baking sheet, spacing about 2 inches apart.
10. Flatten the cookies slightly with the bottom of a drinking glass.
11. Bake 12-15 minutes, depending on how chewy or crisp you would like your cookies to turn out.

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