Gingersnap cookies are a classic seasonal recipe that fill the house with the scents and flavors of the holidays. These gingersnap cookies use the classic ingredients of molasses, ginger, cinnamon, and cloves and come together quickly. Everyone in the family will want to get in on rolling the cookies, it is so fun to work with this dough!
It is important to follow the directions as written so you get a beautiful cookie that is tender and delicious. Over mixing gluten-containing flours, or not mixing the butter and sugar together well enough results in less than optimal results.
Classic Gingersnap Cookies
Gingersnap cookies are so pretty and delicious to bake for the holidays. These cookies are sturdy for traveling or packing in lunchboxes. I’m currently teaching my young bakers how to make classic recipes. We’re using wheat flour (folic acid free) and reducing the sugar, but still making ‘not weird’ versions of classic recipes.
As my children get older*, I realize that they will be eventually leaving my house. And I’d like them to develop a love for a lower-sugar, real-butter versions of ‘regular’ recipes rather than have their first taste of banana bread be soaked in corn syrup and Crisco, or develop a taste for brownies that are made with rancid oils and waxy chocolate.
This recipe is this mom’s way of saying, “I know you’re not going to always eat how I eat, but here, let me show you how GOOD gingersnaps made with real ginger and butter and loads of spice flavor tastes.
Other recipes in this series:
- Classic Banana Bread
- Salted Soft Caramels with Sea Salt (corn syrup free recipe)
- Yummy Peanutbutter Breakfast Bars
- Classic Flakey Biscuits
- Classic Blueberry Muffins
- Classic Cranberry-Oat Muffins
Classic Gingersnap Cookies
Preheat oven to 350* F. Line cookie sheet(s) with parchment paper.
In a large mixing bowl and an electric mixer over medium-high speed, cream butter and sugar (reserving optional 1/4 cup sugar for rolling the cookies in) until light and fluffy, about 3 minutes.
Add in eggs and beat again over medium-high speed until throughly combined. Add in molasses and mix again until combined.
Stop mixer, and without mixing add in flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. Mix again, but over low speed this time, until all the flour is just combined with the butter mixture.
Form 1-1/2 inch balls, rolling between your palms. If you don't do this step, your cookies will not have the classic 'crackle' top. Once balls are formed, roll in sugar if desired, and then place 2 inches apart on the parchment-lined cookie sheet.
Bake for 11-14 minutes, or until centers are cooked and edges of the cookies are dry. Cook an additional 2-3 minutes if desired for crisp cookies. Cookies will firm up as they cool.
After removing from oven, allow to rest on cookie sheet for 2 minutes, and then use a spatula to remove to a cooling rack. Repeat rolling and baking with the remaining dough.
Cookies keep in an air-tight container for 1 week at room temperature, or can be frozen in zip-top bags for up to 6 months.