THE BEST GINGERSNAP COOKIES YOU WILL EVER EAT!
Gingersnap cookie remind me of fall. YUM! The are filled with rich, pungent flavors of ginger and molasses and have a slightly sweet snappy bite! They are the perfect cookie to dunk because they can stand up to things like milk and tea and coffee and mulled cider. Yes, you can buy a box of them but they won’t have the complexity of these smashingly delicious, make-your-mouth-say-thank-you cookies. Let’s make the best gingersnap cookies you will ever eat!
I am not much of a baker, but I do like to make cookies. Especially if they are the roll-into-a-log-and-cut kind! I keep gingersnap dough rolled and ready in my freezer. So, when I want a taste of fall I can cut the dough off the log and pop them into the oven to make wonderful cookies.
The secret to the best gingersnap cookies you will ever eat is to make sure they are hard once they cool and have a snap when you bite into them. Cutting the dough only 1/4 inch thick and baking the cookies until it is fully done will ensure a snappy cookie!
Making and eating them any other way but very crisp is a true disservice to the cookie… and you! These cookies loose their flavor and texture if they are not fully cooked.
THE BEST GINGERSNAP COOKIES YOU WILL EVER MAKE
Ingredients
- 2 cups flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp ground black pepper yes, ground black pepper... make sure to do this
- 11 TBS room temp butter
- 2/3 cup sugar
- 1/4 cup dark molassas
- 1/2 tsp vanilla
- 1 large egg
- sanding sugar for the top of the cookies You can use regular sugar if you don't have sanding sugar.
Instructions
- Mix flour, baking soda, salt, cinnamon, ginger, and pepper in a medium bowl. I mix the ingredients with a whisk.
- Put the butter in a large bowl of an electric mixer and beat until fluffy. Add the sugar and beat until smooth, stopping to scrape down the sides.
- In a small bowl hand beat the molasses, vanilla and the egg together. When combined add the egg mixture to the butter and sugar mixture until combined.
- Add the dry ingredients to the wet ingredients a little at a time. Scrape down the bowl as you go.
- When all ingredients are combined turn the gingersnap dough onto a lightly floured surface.
- Divide the dough into two parts. Roll each part into a 2 inch diameter log and wrap in plastic wrap. Once the dough is in the plastic wrap you can roll it more evenly into a log.
- Freeze until ready to use.
- Preheat oven to 350 °. Slice the dough into 1/4 inch rounds. Put sanding sugar on a plate and press one side of the gingersnap into the sugar and place them non-sugared side down on a parchment lined baking sheet.
- Bake for 12-14 minutes. Turning halfway in the oven. They will be soft in the oven but you want them to cool to a hard, crisp cookie.
- Cool on a wire rack and store in an airtight container.
Notes
These look delicious! Can’t wait to try them!
I have such wonderful memories of my Grandmother when I have molasses crisp cookies. She would make them for us each time she visited! Can’t wait to try this recipe. thanks for sharing.
I like the idea how fast and easy these cookies are to make and have a batch made up for the freezer. I make lots of different kinds of cookies so this will be a nice addition for my fall cookie folder.
The cookies look yummy. Thank you for sharing your recipe
My favorite cookies. I would like to try these. Thank you
These cookies are my grandgirls favorite and since school is out today, she will be with me. It’s the perfect time to make the first batch of the season. Thanks for the recipe.
Cannot wait to make these!!
Yum! These look delicious!!
Ginger snaps are my husband’s favorite cookie. I have a good recipe I’ve been using for 30+ years. A change is always welcome.
My favorite cookie… yum, I cannot wait to try these!!
Thank you for sharing!
Gingersnaps have always been a family favorite. These look wonderful – I’m going to try them.
Yum perfect cookie for a crisp fall day. Thank you Yvonne.
I can’t wait to try these! The best part is you can freeze them and just bake a few or a dozen or two! Yummo!!
I pinned this one and also your pumpkin smoothie recipe….which calls for a cookie. Can’t wait to try them. 😀
I wonder how they would be if I added a small amount of candied ginger. Mmm.
It’s good stuff.
These look great. I always enjoy your recipes. Can’t wait to try these. My husband loves ginger snaps and store bought ones won’t do anymore. The recipe has changed.,
Just pinned your gingersnap cookie recipe. Can’t wait to make it. Thanks for sharing!
Just pinned the gingersnap recipe. Making them this week. Have never tried to make them before.
But they are one of my favorite fall deserts.
Yvonne, thank you for the ginger snap recipe. I was having a group of young moms over this evening to plan our bible study for the fall and wanted something sweet to serve. I decided to look at your menu for the week for inspiration and that is when I came across the ginger snap recipe and spiced cider, what a hit! The cookies are easy to make, I had all the ingredients on hand , but best of all they are WONDERFUL! The cookies turned out looking just like your photograph. Another Stone Gable recipe to add to my favorites! I love the weeekly recipes you share, keep it up please.
The ginger snap cookies look so yummy. Will have to try.Thanks so much!
I love ginger snap cookies but have always bought, rather than baked, them. I’m looking forward to making this recipe.
I need to squeeze these in between posts! 😉
I love that these are slice and bake! Can’t wait to try these and your shortbread cookie. ?
Thanks for your Gingersnap Cookie recipe, Yvonne! I’m definitely going to make some!