Gingersnap Cookie Recipe: Gingersnap cookies are a delightful mix of warm spices and crisp texture, making them a perfect treat for the holiday season or any time you crave something sweet and spicy. These cookies get their signature snap from the combination of molasses, ginger, and sugar, resulting in a rich, deep flavor with a slight crunch.
Originating from Europe, particularly Germany and England, gingersnaps have been a favorite treat for centuries. They are known for their bold spice flavor and signature crackled top. Whether you prefer them crispy or slightly chewy, this guide will help you make the perfect batch at home.
So, why will you love this recipe? It’s easy, requires simple ingredients, and delivers bakery-style cookies with minimal effort! Let’s dive into the step-by-step process of making delicious homemade gingersnaps.
Ingredients Needed
Dry Ingredients:
- 2 ¼ cups (280g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
Wet Ingredients:
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar (plus extra for coating)
- 1 large egg
- ¼ cup (60ml) molasses
- 1 tsp vanilla extract
Optional Add-ins:
- ½ tsp nutmeg for extra warmth
- ½ cup chopped nuts (like pecans or walnuts)
- ½ cup chocolate chips for a twist
Having all your ingredients measured and ready before you start will make the baking process smooth and enjoyable.
Essential Equipment
To make perfect gingersnap cookies, you’ll need:
Mixing Tools:
- Large mixing bowl
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
Baking Tools:
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
- Cookie scoop (optional, but helpful for uniform cookies)
Now that we have everything ready, let’s start baking!
How to Make Gingersnap Cookie – Step by Step Guide
Step 1: Preparing the Dough
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves. This ensures even distribution of spices.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy (about 2-3 minutes).
- Add Wet Ingredients:
- Beat in the egg until fully incorporated.
- Add molasses and vanilla extract, mixing until smooth.
- Combine Wet and Dry:
- Gradually add the dry ingredients to the wet mixture, stirring gently.
- Mix just until the dough comes together; overmixing can make the cookies tough.
- Chill the Dough: Wrap the dough in plastic wrap and chill for at least 30 minutes. This helps the cookies hold their shape.
Step 2: Shaping the Cookies
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the Dough: Scoop out small portions (about 1 tablespoon) and roll them into balls.
- Coat with Sugar: Roll each ball in granulated sugar for a sweet, crackly finish.
- Place on Baking Sheet: Space the cookies about 2 inches apart to allow for spreading.
Step 3: Baking the Cookies
- Bake in Preheated Oven:
- Place the cookies in the oven and bake for 10-12 minutes for chewy cookies or 12-14 minutes for crispy ones.
- Watch for the Crackle:
- The cookies should puff up and then crack on top. That’s the signature gingersnap look!
- Remove and Cool:
- Let the cookies sit on the baking sheet for 5 minutes before transferring them to a cooling rack.
Step 4: Cooling and Storing
- Cooling Properly:
- Place cookies on a wire rack to cool completely before storing.
- Storing for Freshness:
- Store in an airtight container at room temperature for up to 1 week.
- For long-term storage, freeze the cookies for up to 3 months.
Customization and Variations
- For softer cookies: Reduce the baking time slightly.
- For extra crispy cookies: Bake a couple of minutes longer.
- Add a twist: Mix in chocolate chips, nuts, or dried fruit.
Serving Suggestions
- Pair with coffee, tea, or warm milk for a comforting treat.
- Crumble over ice cream for added crunch.
- Use in cheesecake crusts for a spicy twist.
FAQs about Gingersnap Cookie Recipe
1. What ingredients are needed for gingersnap cookies?
To make gingersnap cookies, you’ll typically need flour, baking soda, salt, ground ginger, cinnamon, cloves, butter, sugar, an egg, and molasses. Some recipes may also include nutmeg or black pepper for extra spice.
2. How long does it take to make gingersnap cookies?
The total time to make gingersnap cookies, including preparation and baking, is usually about an hour. This includes about 20 minutes of prep time and 10-12 minutes per batch for baking.
3. Can I make gingersnap cookies gluten-free?
Yes, you can make gluten-free gingersnap cookies by substituting the regular flour with a gluten-free flour blend. Be sure to check that all other ingredients are certified gluten-free.
4. Are gingersnap cookies vegan?
Traditional gingersnap cookies are not vegan as they contain butter and eggs. However, you can modify the recipe using vegan butter and a plant-based egg substitute to make vegan gingersnap cookies.
5. How do I store gingersnap cookies?
Gingersnap cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies for up to three months.
6. Why did my gingersnap cookies come out soft instead of crispy?
Gingersnap cookies may come out soft if they are not baked long enough or if there is too much moisture in the dough. Ensure accurate measuring of ingredients and extend the baking time if needed to achieve a crispier texture.
7. Can I add other flavors to my gingersnap cookies?
Yes, adding vanilla extract, orange zest, or even a pinch of cardamom can enhance the flavor profile of your gingersnap cookies and give them a unique twist.
Conclusion
Making homemade gingersnap cookies is simple, fun, and rewarding. With their bold flavors and satisfying crunch, these cookies are perfect for holiday baking or a sweet snack any time of year. Follow this step-by-step guide, and you’ll have a batch of perfectly spiced, bakery-style gingersnaps ready to enjoy!
