The Best Old Fashioned Gingersnap Cookies
There is something about the combination of ginger, cloves and cinnamon that just makes me feel warm and fuzzy inside. The aromas in the air when these spices magically combine bring me back to my childhood and remind me of visits to my grandmas house. Mostly, it feels like Christmas, family and the holidays when Gingersnaps are baking in the oven. Thank you Keiki for this wonderful post!
This old fashioned Gingersnap Cookie Recipe is the very best. You can make them soft and chewy or slightly crispy with a snap. Refrigerate the dough for an hour before baking if you like them soft and chewy. Bake the cookies at room temperature if you love those gingersnap that “snap” when you take a bite.
These cookies are perfect for little hands to join in the baking process. If you have very young ones I promise they will love rolling little balls of dough in sugar before baking. It's okay if they aren't perfect and sugar gets everywhere….Memories are being made as well as cookies.
These cookies disappear as you pull them out of the oven. Maybe you, maybe the kids, maybe an elf…. who knows who is stealing all the cookies??? But it's the holiday. It's okay!
These cookies are perfect to take to a cookie exchange, a holiday party at work, or keep them on the counter in a cookie jar ready to share with a cup of hot cocoa or milk after school with the kids.
- 1 1/2 cups Butter, softened
- 1 1/2 cups Granulated Sugar
- 1/2 cup Brown Sugar
- 1/2 cup Molasses
- 2 Eggs
- 4 cups Flour
- 2 tsp Baking Soda
- 1 tsp Salt
- 1 Tbsp ground Cinnamon
- 1 tsp ground Ginger
- 1 tsp ground Cloves
- 1/2 cup granulated Sugar for rolling cookie dough in.
- Preheat oven to 375˚ F.
- In a medium bow, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves.
- Beat together butter granulated sugar and brown sugar in the bowl of a stand mixer.
- Add molasses and eggs and mix until well incorporated.
- Slowly add flour mixture until well combined.
- Scoop out dough with a small cookie scoop and roll into 1 inch balls.
- Roll cookie dough in granulated sugar.
- Place on cookie sheet at least 1 inch apart.
- Bake for 8-11 minutes.
- Allow to cool on cookie sheet for a minute before transferring to cooling rack to finish cooling.
- **For softer cookies refrigerate dough for 1 hour before baking.