Homemade Gingersnap Cookies
A simple baking recipe anyone can make. Easy to Homemade Gingersnap Cookies! Made with delicious holiday spices and dipped in white chocolate.
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.