The perfect gingersnap cookie recipe, these old-fashioned ginger snaps are crisp on the outside and chewy on the inside and rolled in sugar!
I love gingersnap cookies, they are a favorite every holiday season. (Gingersnap or Ginger Snaps? I’ve seen it written both ways?) The perfect gingersnap cookie is hard to come by, you need them to be crisp on the outside and slightly chewy on the inside with the perfect amount of spice. This homemade gingersnap cookie recipe fits the bill perfectly! The recipe is very simple and straightforward and comes together easily. Like many of the recipes I’ve been sharing lately, it comes straight from my grandmother’s recipe book, so it’s been tried and tested for over 30 years!
The dough is rolled into balls and given a sweet coating in sugar before baking. They bake up very quickly and settle as they cool with those perfect characteristic cracks on top! This recipe also makes a big batch so its perfect for holiday gifting and parties!
The perfect gingersnap cookie recipe, these ginger cookies are crisp on the outside and chewy on the inside and rolled in sugar!
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 1/2 cup molasses
- 2 eggs
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon salt
- additional 1 cup sugar for rolling dough
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a stand mixer , combine butter and 2 cups sugar and beat for one minute or until blended. Add eggs and molasses and continue to mix on medium speed until blended.
- In a medium bowl, whisk together flour, baking soda, salt, and spices. Add to butter mixture a little at a time while mixing on low speed. Mix until combined.
- Roll the dough into 1-inch balls. Pour additional 1 cup sugar in a small bowl. Roll the dough ball in the sugar until completely coated.
- Place dough ball on cookie sheet and space cookies at least two inches apart. Bake for 6-8 minutes or until cookies just begin to crack on the surface. Remove from oven and allow to cool for two minutes before moving to a cooling rack. Cookies will continue to crack and settle as they cool.
- Store in an airtight container up to one week.
Here are some other old-fashioned recipes from my grandmother’s recipe book I’ve shared recently: