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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 grandma’s house. Mostly, it feels like Christmas, family and the holidays when Gingersnaps are baking in the oven.
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
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.
Note –For softer cookies refrigerate dough for 1 hour before baking.
Great that it’s with milk – but once I saw the cookies and the recipe ?
Gingersnaps and cold milk: that’s a perfect combination to leave for Santa. Unless, of course, I get to them first. Better hide them from me!
I am a gingersnap addict! I can’t wait to steal, I mean, borrow this recipe… LoL! Thank you for sharing! – Jerusha, TheDisneyChef.com
These sound so good right now. I love a good gingersnap cookie during the holidays. I should try this recipe out!
I’ve never made gingersnap cookies before but I think I’ll give your recipe a try for the upcoming cookie swap. I always love the ‘snap’ texture of them!
Wow your gingersnaps came out super perfect. I will have to give this recipe a try because we are a house full of Cookies Monsters.
Yum! I’ve never tried making gingersnap cookies. It’s time I try.
This is perfect. We were just looking for some gingerbread recipes!
Thanks for sharing the recipe. My kitchen will be very busy this holiday season. I have collected quite a few recipes for cookies, cakes and desserts. I will include this gingersnap cookie recipe in my list!
I like my ginger snaps to be slightly crunchy on the perimeter and chewy on the inside. These sound perfect!
Its not Christmas without gingersnaps! I have never made them myself but maybe I should this year- these sound so tasty.
These look so good and easy to make. I love ginger cookies. I will have to try this recipe out soon.
love those sugar crystals! they look so good!
I really love cookies! I would like to add more variation to the cookies I prepare so this recipe is a great addition to my list. 🙂
Omg! i have been looking for a gingersnap recipe, Thanks for sharing this. This is really perfect.
I will never turn down a good gingersnap! Always good to have classic recipes like this.
How many cookies does this recipe yield?
Hi Maile, It depends on how big you make the cookies, but it averages 20-24.
These are THE BEST! So happy to have found this recipe! I’m making for Christmas gifts!
Yay! So happy to hear this!
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