Gingersnaps

Sweet and spicy sugar-coated gingersnap cookies that are chewy on the inside and crisp on the outside. These cookies are so beautiful with their signature gingersnap cracks. I had gingersnaps for the first time a few months ago while on spring break in Fort Lauderdale with my good friend Beth. We were on a late night run to the store to pick up something for breakfast in the morning. Beth was craving something sweet so she grabbed a box of gingersnaps and was telling me how delicious they were. I don’t even think we were back at the condo before we already tore into the box and began devouring them! I loved the spicy and sweet combination of these cookies. For the months that followed our trip to Florida I found myself buying these cookies from the grocery store. I knew that I had to find my own homemade version of these amazing cookies. When I stumbled upon this recipe I knew that I had to make them! :) I made some pumpkin ice cream the other day and mixed in some of these crushed gingersnap cookies. All I can say is oh my goodness…more on the pumpkin ice cream later if you ask nicely ;) …back to these scrumptious cookies! If you are looking for something to satisfy that midnight craving, look no further! These sweet and spicy cookies are sure to please!

Gingersnaps

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Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • Pinch of salt
  • 1 cup packed light brown sugar
  • 1/4 cup molasses
  • 3/4 cup canola oil
  • 1 large egg
  • turbinado sugar for rolling
Directions:

  1. In a medium bowl, whisk together the flour, baking soda, spices, and salt. In another bowl, combine together the brown sugar, molasses, canola oil, and egg until smooth. Mix the flour mixture into the brown mixture, stirring until dough comes together. Cover with plastic wrap and chill for 20 minutes.
  2. Preheat the oven to 375 degrees and line baking sheets with parchment paper. Roll into ball by heaping teaspoonfuls and roll the balls in sugar and place on the baking sheets 2 inches apart. Bake 8 minutes. if you like crispy gingersnaps bake 9-10 minutes.
  3. Remove from oven and leave on the baking sheet several minutes, then transfer to a wire rack to cool completely. Cookies will be very soft when removed from the oven but they will firm up.

Source: adapted from 17 and baking

19 Responses to “Gingersnaps”

  1. #
    1
    mythoughts76 — October 2, 2010 @ 8:49 am

    I have a similar old recipe but we call it Molasses Sugar Cookies:
    1 and 1/2 Cups Crisco
    1/2 Cup Molasses
    4 and 1/2 Cups Flour
    2 Cups Sugar
    2 Eggs
    1 tsp each Ginger, Cinnamon, Cloves and Salt
    4 tsp Baking Soda (I use 2)

    Melt Crisco in 6 06 8 Qt pan over low heat and let cool Then add the sugar, molasses and eggs, beat well.
    Combine dry ingredients in a large bowl and mix in molasses mixture. Chill one hour or overnight before forming into 1 ” balls with small cookie scoop, and roll in sugar to coat balls. Bake 8 minutes at 375 degrees, 10 min on an airbake pan.

    If I’m making Ginger snaps I double the ginger and omit the cloves.

  2. #
    2
    Theresa — October 2, 2010 @ 9:27 am

    Those cookies look amazing and delicious! I love ginger anything and for some reason, I never think to bake ginger snaps! My mouth is watering now and I just might bake these beauties this week! Thanks for sharing!

  3. #
    3
    Rachel — October 2, 2010 @ 10:07 am

    Those look like perfect cookies! Ginger snaps are a traditional favorite in my family. My great-grandmother supposedly made some that my grandfather and father preferred to all other cookies in the world. They describe them as a cross between a molasses cookie and a ginger snap but the recipe has eluded me so far. Hopefully I’ll find it someday! For now, I think I’ll give yours a try!

  4. #
    4
    Angie's Recipes — October 2, 2010 @ 10:22 am

    Love these ginger snaps! I am going to try it soon! They look grand!

  5. #
    5
    Alison — October 2, 2010 @ 12:57 pm

    Ginger snaps is one of my favorite cookie but I never bake them because I never have molasses. I think I will have to buy some and make these cookie.

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    6
    nickalexdrew — October 2, 2010 @ 3:27 pm

    I love molasses cookies! I’ve been meaning to get off my kiester and make them for some time now. I just need to get to the store and buy some molasses. thanks for sharing and reminding me of my craving!

  7. #
    7
    Julie M. — October 2, 2010 @ 3:30 pm

    alright, I’m trying this again. It logged me in to a wordpress account I’ve never even opened (at least I didn’t know I did!) I’m the comment above with my three boys name’s listed. Sorry for the mixup. Have a great weekend and save a cookie for me!

  8. #
    8
    beth — October 2, 2010 @ 8:37 pm

    mmm…. gingersnaps! so, some of those are in the mail coming my way, right?! ;)

  9. #
    9
    ezsrecipes — October 2, 2010 @ 8:45 pm

    These sound like the PERFECT snack to usher in the fall! Mmmmm!

  10. #
    10
    Kim - Liv Life — October 3, 2010 @ 1:17 am

    While I’m not quite ready to start my fall ingredient cooking, these are mighty tempting! Ginger snaps are one of my favorite and I have to admit I eat them year round… Nicely done!

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  18. #
    11
    Linda — November 30, 2012 @ 8:42 pm

    Very yummy!! I love that they aren’t too sweet, but really spicy! Thanks for the great recipe!

  19. #
    12
    Carol Stoddard — January 24, 2013 @ 12:30 pm

    This is the best recipe for Gingersnaps! Making my second batch today for the grandkids… first batch was for my husband!

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