Gingersnap Cookies | The Recipe Critic
Crispy on the outside, warm and chewy on the inside, these gingerbread cookies are everything you want in a holiday dessert! They’re the perfect way to end any holiday meal and leave everyone feeling happy and bright.
I like holidays ! I love everything about Christmas and Thanksgiving. It has always been something special in my family. Now that I have mine, I love creating holiday traditions that we look forward to every year. Once it’s cold outside, you’ll see honey glazed ham, classic sweet potato casserole and of course pumpkin pie on our table. But my family asks me every year without fail to make these ginger cookies. The holidays are not the same without them!
The best gingerbread cookie recipe
Ok, I seriously think this is the BEST gingerbread cookie I’ve ever had! It’s perfectly crispy on the outside, then when you chew it, it melts in your mouth. Warm spices and rich molasses give this cookie the perfect amount of flavor. It will take you back to vacation every time you eat it. It’s the perfect cookie!
If you’ve never had ginger cookies before, they taste like a gingerbread cookie. It contains molasses, which is an important ingredient in gingerbread recipes. There is also, you guessed it, ginger! When you mix ginger with sugar and other spices, you get the hottest, tastiest cookie! Ginger Cookies pair perfectly with a cup of hot apple cider or a cup of wassail. In fact, they’re perfect after any holiday meal. You will be so happy you tried this recipe, I’m sure it will become a family tradition!
Ingredients for gingerbread cookies
You will already have most of these ingredients on hand! Molasses is important to this cookie because it is what gives it its color and deep flavor. You really can’t ignore it, so you might have to run to the store to grab it. You will love these cookies! Find the exact measurements in the recipe card below.
- Butter: I used unsalted, and you want to make sure you leave it in for a few hours before you start cooking. Room temperature butter is important for creaming the sugar.
- Granulated sugar: Your regular pantry sugar will work.
- Egg: I always use large grade A eggs in my recipes.
- Molasses: Molasses is a thick syrup that has a very dark color. This is what gives these cookies their dark brown color and deep, rich, sweet flavor.
- All purpose flour: All-purpose flour is easier to work with and makes a great cookie.
- Baking soda: Baking soda helps cookies rise and bake evenly.
- Baking powder: The baking powder also helps the cookie rise and bake evenly.
- Grounded ginger: Ground ginger is a hot spice that’s used in all kinds of holiday desserts, and it’s what makes this ginger cookie, well, ginger! It is obviously a must for this recipe!
- Ground cinnamon : Ground cinnamon is warm and earthy, and leaves a bit of spice in the mouth that’s perfect when paired with sugar and ginger.
- Ground clove: Cloves have a very mild sweet and spicy flavor that adds the perfect flavor to this spicy cookie.
- Salt: The salt helps bring out all the delicious flavors in this cookie and balances out the sweetness.
Ginger Cookie Recipe
The best thing about these gingerbread cookies is that they are so easy to make! If you can bake a chocolate chip cookie, you can make a perfect, flavorful holiday cookie your whole family will love. I love making them a little crispy, so they have the “click” you expect from a ginger cookie.
- Cream: In a large bowl, cream the butter and 1 cup sugar until light and fluffy, about 4 to 6 minutes. Add egg and molasses and mix until combined.
- Whip: In a medium bowl, whisk together flour, baking soda, baking powder, spices and salt. Slowly add the dry ingredients to the wet creamed ingredients until combined.
- Coldness: Cover the bowl and refrigerate for 2 hours. When the hour is almost up, preheat the oven to 350℉ and line two baking sheets with parchment paper. Put aside.
- Scoop: Using a medium cookie scoop, scoop out the dough and roll it into even balls. Roll the balls of dough in the remaining ½ cup of sugar.
- Bake: Place dough balls on prepared baking sheets, leaving 2 inches of space between each cookie. Bake for 15 to 17 minutes, until lightly browned and the top has that distinct crackle texture of a ginger.
- Cool: Let the cookies cool for about 2 minutes on the baking sheet before transferring them to a cooling rack to finish cooling.
Tips for making these gingerbread cookies
- Spray measuring cup: To prevent molasses from sticking to the measuring cup, spray the measuring cup with cooking spray. The molasses will come out right away!
- Softer cookies: If you like ginger cookies a little softer and chewier, bake for 13-14 minutes.
- Ingredients at room temperature: Use room temperature ingredients for the smoothest, fluffiest batter.
- Beat the butter: Beat butter and sugar for 4-6 minutes until light in color and fluffy. That’s how you’ll know the ingredients are fully blended and you’ll get the best texture cookie!
These gingerbread cookies make perfect leftovers! They’re just as good the next day, and are great make-ahead cookies. Here’s how to store your leftover cookies.
- On the counter: Store leftover cookies in an airtight container for up to 5-7 days. They will start to get too hard if you leave them out too long, so make sure that once they cool you put them in an airtight container.
In a large bowl, cream the butter and 1 cup sugar until light and fluffy, about 4 to 6 minutes. Add egg and molasses and mix until combined.
In a medium bowl, whisk together flour, baking soda, baking powder, spices and salt. Slowly add the dry ingredients to the wet creamed ingredients until combined.
Cover the bowl and refrigerate for 2 hours. When the hour is almost up, preheat the oven to 350℉ and line two baking sheets with parchment paper. Put aside.
Using a medium cookie scoop, scoop out the dough and roll it into even balls. Roll the balls of dough in the remaining ½ cup of sugar.
Place dough balls on prepared baking sheets, leaving 2 inches of space between each cookie. Bake for 15 to 17 minutes, until lightly browned and the top has that distinct crackle texture of a ginger.
Let the cookies cool for about 2 minutes on the baking sheet before transferring them to a cooling rack to finish cooling.
calories103calories (5%)Carbohydrates16g (5%)Protein1g (2%)Big4g (6%)Saturated fat2g (ten%)Polyunsaturated fats0.2gMonounsaturated fat1gtrans fat0.2gCholesterol15mg (5%)Sodium111mg (5%)Potassium53mg (2%)Fiber0.3g (1%)Sugarteng (11%)Vitamin A125UI (3%)Vitamin C0.002mgCalcium11mg (1%)The iron1mg (6%)
All nutritional information is based on third-party calculations and is an estimate only. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and serving sizes per household.