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Gingersnap cookies

Gingersnap cookies

By Zoe Nguyen
10’ Prep time
10’ Cook time
20’ Total time
135 Calories
24 Serving

Summary

Our favorite gingersnap cookies are crispy on the outside and soft and chewy in the center. it's makes the best traditional gingersnaps, with the perfect flavor.
Zoe Nguyen 0 Followers

Step by Step

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Step 1

Add butter and sugar to a mixing bowl and beat until well creamed together. Add egg and molasses and mix well to combine.
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Step 2

Stir in flour, baking soda, salt, ginger and cinnamon. Cover and refrigerate dough for 15-20 minutes. (This is a good time to make pumpkin dip!)
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Step 3

Scoop into balls and place on an un-greased baking sheet. Bake at 350 degrees F for about 10-12 minutes (or slightly longer if you like them more crispy).
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Step 4

We love to serve gingersnaps with this pumpkin dip.

Ingredient

  • Ground cinnamon
    Ground cinnamon
    1 teaspoon
  • Salt
    Salt
    0.5 teaspoon
  • Granulated sugar
    Granulated sugar
    1 cup
  • Butter
    Butter
    0.75 cup
  • Baking soda
    Baking soda
    2 teaspoons
  • Egg
    Egg
    1
  • All-purpose flour
    All-purpose flour
    2 cups
  • Molasses
    Molasses
    0.25 cup
  • Ground ginger
    Ground ginger
    1 tablespoon
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