Gingersnap Cookies
This easy gingersnap recipe makes thin and crispy delicious cookies and are perfect to add to the holiday baking list! These gingersnap cookies are so good with hot tea or coffee anytime of the year, but especially in the fall and winter months since they are packed full of warm spices like ground ginger, cinnamon, nutmeg, and cloves. Feel free to add more or less of the spices in this recipe or you can use freshly grated ginger instead of ground ginger to really amplify the ginger flavor in these gingersnap cookies. Cardamom and allspice are also great options to use if you are out of any of these ground spices or do not like the flavor of them. Store these gingersnap cookies for up to one week at room temperature or freeze for one month.
Directions
1. Add unsalted room temperature butter, granulated sugar, and light brown sugar to a bowl of a hand or stand mixer and mix together until combined. Add one large egg
and unsulfured molasses. Make sure to use plain and unsulfured molasses and not black strap molasses as black strap molasses has a very bitter taste.
2. Add baking soda, salt, ground cinnamon, ground cloves, and ground ginger and mix together until combined. You can also use freshly grated ginger in this recipe instead of ground ginger, which will really bring out the ginger taste. Cardamom and Allspice are also great options to use in Gingersnap cookies.
3. Add the all-purpose flour and only mix until combined making sure not to over mix the dough. Only mix until the flour is combined as over mixing the dough will cause the dough to develop gluten, which will result in very flat and dense cookies. Scrape down the bowl as needed making sure anything stuck on the sides and bottom gets incorporated into the dough. Using a spatula or your hand mixer, give the dough a quick mix to make sure everything is mixed together.
4. In a small bowl, add granulated sugar or sanding sugar, and using a cookie scoop or your hands, scoop the dough into balls. Roll the dough in the granulated sugar or sanding sugar until completely covered.
5. Place the dough on a baking sheet lined with parchment paper, leaving enough room in between to allow them to spread. Place the tray in a 350 ° Fahrenheit preheated oven for around 10 minutes or until they start to turn a light brown around the edges and the tops start to crack. Store these cookies out at room temperature for up to one week or freeze for up to one month.
Ingredients
12 tbsp unsalted butter room temperature (1-1/2 sticks)
3/4 cup granulated sugar
1/4 cup light brown sugar
1/3 cup unsulphered molasses (Grandma's Molasses brand)
1 large egg
1/4 tsp salt
2 tsp baking soda
2 tsp ground ginger (or freshly grated ginger)
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
2 1/4 cup all-purpose flour
Sugar Topping
1/2 cup granulated sugar or sanding sugar
Bake in a 350°F preheated oven for 10-12 minutes or until the edges start to turn a nice golden brown or the tops of the cookies start to crack.
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Cookie Playlist-
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Kitchen Aid:
Kitchen Aid Glass Bowl with Lid:
Cookie Trays:
Cooling Rack-
Measuring Cups-
Measuring Spoons-
Cookie Scoops-
Photo & Video Equipment Used:
Nikon Z6II -
Nikkor Lens 28-75 2.8 -
Tripod for Overhead Shots -
Lights -
Song: Do Whatever You Like by Hallman
Easy Gingersnap Cookies - How to Make Crispy or Chewy Gingersnaps
Learn how to make Easy Gingersnap Cookies! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this simple Gingersnap Cookies recipe.
Chewy Molasses Cookies
Your new favorite Christmas Cookies in the whole wide world!
RECIPE:
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Ginger Molasses Cookie Recipe
These delicious cookies were recently repopularized by a huge coffee chain. We make them more spicy by adding minced crystallized ginger.
Baking these cookies just a tiny bit longer causes them to become nicely crispy, so it can make excellent gingersnaps as well. So remove them promptly from the oven in order to keep them chewy.
Makes roughly 36 cookies.
Equipment:
• an electric mixer of some variety is recommended, or a spoon
• large mixing bowl (the mixer’s bowl if it has one)
• smaller mixing bowl
Ingredients:
21⁄4 cup AP flour
1 tsp baking soda
1 tsp baking powder
1 cup brown sugar dark
1⁄2 lb butter softened
1 ea egg
1⁄2 tsp salt
1 tsp cinnamon
1 tsp ginger
1⁄4 cup regular molasses
31⁄2 oz crystallized ginger minced; optional
1⁄4 cup sugar for rolling dough balls
Procedure:
1. Preheat the oven to 375°F
2. In the smaller or non-mixer bowl, combine the flour with the baking powder and baking soda. Be sure to mix it well.
3. Place the softened butter and the sugar together in the mixer bowl, and cream them together.
4. Add the molasses, egg and spices and mix everything together thoroughly.
5. With the mixer turned off, add the flour to the wet ingredients.
6. Carefully pulse the mixer to work in the flour, starting with very short pulses, so as not to send the flour flying out of the bowl.
7. Scrape down the sides of the bowl once the flour is barely mixed through.
8. Continue mixing just until dough is homogenous; do not overmix.
9. Make dough into balls a little over 1” in diameter, and roll them in the white sugar.
10. Freeze any balls of dough which won’t be baked immediately.
11. Bake frozen dough at 375°F for about 12 minutes; slightly less if not frozen.
Music:
Easy Christmas Ginger Molasses Cookies recipe!!!
This recipe is for 55 cookies!
*bloopers at the end
It's my favourite time of year!
These ginger cookies are so delicious! Every time I make these I think of that special time in Germany with my beautiful German friends visiting the Christmas markets! I hope you love these as much as me.
Go ahead and make them all and store half in the freezer- they freeze and defrost really well.
These make great little treats for your loved ones and friends.
Ginger Molasses Cookie Recipe
1/2 cup butter (room temp)
2 cups white sugar
2 extra large eggs or 3 regular (room temp)
1/2 cup molasses
4 cups flour
1 tbsp baking soda
2 Tbsp cinnamon
4 tsp ginger (heaping)
1 tsp nutmeg
1/4 tsp cloves (ground)
1 tsp salt
(Sugar for rolling balls as much as needed)
Beat butter and sugar together until creamy, scraping down as you go. Add eggs one at a time.
Add molasses, blend again.
Add in 3 cups flour, a little at a time. Just until blended. The last cup of flour, add in all remaining spices, whisk and then add to remaining mixture. Try not to mix too long, just until blended.
Using a small cookies scoop, slightly smaller than a golf ball, roll into balls.
Roll each ball into sugar, coating each one
Fits 12 on a small baking sheet.
Bake at 385 for 12 minutes ONLY!
DO NOT OVER-BAKE or you will have Christmas hockey pucks! Lol
Makes 55 cookies!
Great idea for a Christmas gift!
May you truly feel blessed this Christmas
and know that God in Heaven loves you so and that you are not alone.
Merry Christmas my beautiful friends!
Xo Rebecca
Camera/director- Osvaldo Sepulveda
My Nails are by Top Nails on the Danforth, Toronto
music in this video
Best Ever Ginger Molasses Cookies
The Bento Buster shows how to make possibly the best cookies ever, Ginger Molasses Cookies. A taste sensation. Real comfort food.
Ingredients:
* 2 cups all-purpose flour
* 1 Tbs Cocoa powder
* 1 Tbs ginger powder
* 3/4 tsp baking soda
* 3/4 tsp ground cardamom
* 1/2 tsp ground black pepper
* 1/2 cup salted butter
* 3 Tbs fresh ginger (grated)
* 1/2 cup brown sugar
* 1/4 cup granulated sugar
* 1/2 tsp salt
* 1/2 cup dark molasses
* 2 tsp vanilla extract
* Extra granulated sugar for rolling
Bake at 350 F (175c) for 11-13 minutes
Enjoy!