These easy to make homemade gingersnap cookies is a fun and simple holiday cookie recipe you can make with friends and family
Jump to RecipeDuring the holiday season you'll see ginger flavored desserts pop up everywhere. It's a classic fall/winter flavor I can't get enough of. I like my ginger flavored treats with a slight hint of ginger since spice can be very powerful if you use a lot of it. Lucky for you, my homemade gingersnap cookies have a great taste and they'r nice and chewy.
Easy-to-make homemade gingersnap cookies!
My goal is to make baking easy for you and there is nothing easier than this cookie recipe right here. The spices needed for this recipe might be items you already have in your pantry. They can also be found all over your local supermarket during the fall!
- Ginger
- Cloves
- Cinnamon
- Allspice
When it comes to the measurements used in this recipe you can change it up however you see fit. If you want less ginger, go ahead and do that. Recipes are meant to be changed, that's what I love the most about baking. For these cookies I think I'll keep playing around with the ginger measurement. I've only made these once and I liked the amount of ginger I added to this batch.
Do I need to chill the dough?
No! I'm very anti dough chilling. I actually dislike chilling dough because when I do the cookie turns out completely different. I find that non-chilled dough has the best baking results. And if you're looking for a cookie recipe that doesn't involve chilling check out my other cookie recipes here.
Do I need to dip the cookie in white chocolate?
No you don't. I just wanted something sweet on top of the cookie. It's very aesthetically pleasing to look at.
If you're interesting in a quick cookie recipe keep reading to get the instructions! Make sure to comment and leave a review if you try them.
Homemade Gingersnap Cookies
Ingredients
- ½ cup (1 stick) of softened butter
- 1 cup light brown sugar
- 1 ½ tablespoon granulated sugar
- 1 tablespoon water
- 2 tablespoon molasses
- 1 egg
- 1 teaspoon vanilla extract
- 1 ⅔ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon ginger
- ¼ teaspoon cloves
- ¾ teaspoon cinnamon
- ¾ teaspoon baking soda
- Optional: ½ cup of sugar (for rolling the cookies in)
Instructions
- Line a baking sheet with parchment paper and set your oven to 350 degrees.
- In a medium-sized bowl add your butter and sugars. Mix until it's a fluffy texture.
- Add the egg and molasses and mix until combined. Add the vanilla.
- Follow that step with the flour, baking soda, salt, and spices. Add 1 cup first, mix, then add the ⅔ cup. Make sure you scrape the bowl between the cups.
- Using a cookie scoop, grab some dough and roll it in the sugar if you want. If you want a plain cookie skip that optional step.
- Place your cookies 1 inch apart and cook for 14 minutes. 15 if you want them a bit crunchy.
- While the cookies cool on your baking sheet, you can melt some chocolate on the stovetop if you want to dip your cookies in. I used white chocolate and added some sprinkles. You can also skip this step if you're not feeling the extra chocolate.
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