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gingersnap cookies

Gingersnap Cookies

A versatile gingersnap cookie that can be cooked to either soft and chewy or crisp and snappy.
4.79 from 46 votes
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 to 5 dozen
Calories: 40kcal
Author: Dahn Boquist

Ingredients

  • 1-¾ cups 250 g all-purpose flour
  • 1-½ teaspoons baking soda
  • 5 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • ¾ teaspoons ground cloves
  • ½ teaspoon salt
  • ¾ cup dark 150 g brown sugar
  • 4 ounces 1 stick, 113 g butter, softened
  • ¼ cup molasses
  • 1 egg

Instructions

  • Preheat oven to 350° for soft, chewy cookies or 325° for crispy cookies. Grease two cookie sheets or line them with parchment.
  • In a medium bowl, blend together the flour, baking soda, ginger, cinnamon, cloves, and salt.
  • In a large mixing bowl, combine the brown sugar and butter. Beat on medium-high speed until pale and fluffy. Add the molasses and egg then blend on medium speed for 1-2 minutes until well combined.
  • Slowly add the flour mixture and mix on low speed for 1 to 2 minutes until combined (be sure to scrape the bottom of the bowl to ensure all the batter is blended well).
  • Place rounded teaspoons of dough on the prepared cookie sheets, spacing them 1-½ inches apart.
  • Bake the cookies in the center of the oven at 350° for 8-10 minutes for chewy cookies or at 325° for 12-15 minutes for crisp cookies
  • Remove from oven and cool on wire cooling racks.

Nutrition

Serving: 1cookie | Calories: 40kcal | Carbohydrates: 6g | Protein: 0.5g | Fat: 1.7g | Sodium: 65mg