Best Classic Gingersnap Cookies Recipes

Classic Gingersnap Cookies image

Provided by Kittencalrecipezazz

Categories Dessert

Time 20m

Yield 35 cookies

Number Of Ingredients 11

3/4 cup butter or 3/4 cup margarine, softened
1 1/4 cups sugar
1 egg
1/4 cup molasses
2 cups flour
1 tablespoon ground ginger
1 teaspoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
sugar, for rolling

Steps:

Set oven to 375 degrees F.
Grease a cookie/baking sheet.
In a bowl cream butter or margarine with 1-1/4 cups sugar until smooth.
Beat in egg and molasses until blended.
In another bowl mix flour with ginger powder, cinnamon, baking soda and salt; add to the creamed mixture and beat until just blended.
Roll dough into 1-inch balls.
Roll balls generously in sugar to coat.
Place on cookie/baking sheet about 2-inches apart.
Bake 8-10 minutes, or until the outsides are crackly looking.
***NOTE*** this dough freezes very well, just shape into balls and place on a cookie sheet, freeze and then throw the balls into a freezer bag.

Nutrition Facts : Calories 98.3, Fat 4.2, SaturatedFat 2.6, Cholesterol 16.5, Sodium 136.3, Carbohydrate 14.6, Fiber 0.2, Sugar 8.5, Protein 1

Classic Gingersnap Cookies Recipe - (4.4/5) image

Provided by jab120638

Number Of Ingredients 11

3/4 cup unbleached, all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 cup granulated sugar
1 cup light brown sugar, packed
1 1/2 sticks unsalted butter, softened
2 large eggs
1/2 cup dark molasses

Steps:

Preheat oven to 350 degrees F. Line insulated baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and allspice. Set aside. In mixer in low speed, combine both sugars and butter for 15-20 seconds. Increase speed to medium-high and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add molasses and beat until well combined, batter will look smooth and silky. Gradually add in the flour mixture to form a fairly stiff dough. Using a cookie scooper, place 1-inch balls on prepared baking sheets, about 1 1/2 inches apart. Bake for 10-11 minutes for soft cookies, 13-14 for crisp. Remove from oven, cookies will appear puffed, but will settle as they cool. Leave on baking sheets for 4-5 minutes then transfer to cooling racks to cool completely.