Gingersnaps are a classic favorite holiday cookie flavored with ginger and plenty of warm spices.
Of all the Christmas cookies around, this one happens to be a favorite of many people. The intense flavor of molasses, cinnamon and cloves is made even more delicious with the addition of crystallized ginger in this cookie recipe.
“Remember that Christmas is about more than presents. There are also cookies!”
-Unknown
When deciding on Christmas cookies to make this year, be sure to put these gingersnaps, eggnog cookies, jam-filled cream cheese cookies, candy cane kiss cookies and hot chocolate cookies on the list!
Ingredients needed:
- all purpose flour
- baking soda
- soda
- molasses
- cold, strong-brewed coffee
- granulated white sugar
- salted butter
- crystallized ginger
- ground cinnamon
- ground cloves
- chunky white sugar (optional)
How to make Gingersnaps:
The complete, printable recipe is at the end of this post.
In a small bowl, whisk together the flour, soda and salt. Set aside.
Combine the molasses and coffee in another bowl. Set aside.
In a large bowl, use an electric mixer to combine the sugar and butter until light and fluffy. Add the spices and beat well. Add the flour mixture and molasses mixture; beat at low speed until well combined.
Place the bowl into the freezer for 15 minutes. Shape the dough into a 7-inch roll and then flatten to 1-inch thickness. Wrap in plastic wrap and place in freezer overnight.
When ready to bake, preheat the oven to 350 degrees F. Cover two baking sheets with parchment paper.
Cut the dough into 40 slices and place them ½ inch apart on baking sheets. Sprinkle with sugar and bake for 10 minutes.
Remove the gingersnaps from the baking sheets and cool on wire racks. Store in airtight containers.
Is there a substitute for Crystallized Ginger?
You can locate crystallized ginger in the baking aisle at your market. But if you don’t want to purchase crystallized ginger, there is a substitution suggestion. For every tablespoon of crystallized ginger, sub 1/8 teaspoon of ground ginger. So for this recipe, that means use 1/4 teaspoon of ground ginger to replace the crystallized ginger.
These cookies will appear soft in the center, but they will harden as they cool and turn into crisp gingersnaps. That’s what a good gingersnap is supposed to be like. Enjoy!
Gingersnaps
Freeze the dough and then slice and bake in this Gingersnap cookie recipe!
Ingredients
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons molasses
- 1 tablespoon cold strong brewed coffee
- 1/2 cup granulated white sugar
- 6 tablespoons (3/4 stick) salted butter, at room temperature
- 2 tablespoons finely chopped crystallized ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- additional chunky white sugar, for sprinkling
Instructions
- In a small bowl, whisk together the flour, soda and salt. Set aside.
- Combine the molasses and coffee in another bowl. Set aside.
- In a large bowl, use an electric mixer to combine the sugar and butter until light and fluffy. Add the spices and beat well. Add the flour mixture and the molasses mixture; beat at low speed until well combined.
- Place the bowl into the freezer for 15 minutes. Shape the dough into a 7-inch roll and then flatten to 1-inch thickness. Wrap in plastic wrap and place in freezer overnight.
- When ready to bake, preheat the oven to 350 degrees F. Cover two baking sheets with parchment paper.
- Cut the dough into 40 slices and place them ½ inch apart on baking sheets. Sprinkle with sugar and bake for 10 minutes.
- Remove from baking sheets and cool on wire racks. Store in airtight containers.
Nutrition Information:
Yield: 40 Serving Size: 1 cookieAmount Per Serving: Calories: 44Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 36mgCarbohydrates: 7gFiber: 0gSugar: 4gProtein: 0g
Nutritional information is estimated using a nutrition calculator. It's not likely to be 100% accurate.