These scrumptious Gingersnap cookies are bursting with the flavors of ginger, cinnamon, cloves, and fresh cracked black pepper. Top off these tasty morsels by rolling the cookie dough balls in cinnamon sugar to add a bit more tasty goodness and texture. I love to serve them at holiday parties and include them on Christmas cookie trays with snowball cookies and peppermint thumbprints.
Can you believe how fast this year has gone? Now we are deep in the hustle and bustle of the holiday season. This is the time of year for all things sweet, especially cookies. These easy Ginger Cookies will quickly become one of your favorite holiday cookies. Gingersnaps are delightful little treats that are crispy on the outside with soft and chewy centers. They are super easy to make, and you can prepare the dough in less than 15 minutes. These ginger snap cookies are perfect for a holiday cookie exchange.
How do you make Ginger Snaps?
Whisk together flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground black pepper in a medium bowl. Next, using a stand mixer with a paddle attachment or a handheld electric mixer on medium speed in a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. This will take several minutes. Then reduce the speed to low and add the egg and molasses mixing just until combined. Add the dry ingredients to the wet mixture mixing just until combined, scraping down the bowl and beaters when needed. Cover and refrigerate the dough for 1 hour.
In a small bowl, whisk together the sugar and cinnamon. Using a 1 1/2 tablespoon cookie scoop for even proportions, roll the ginger snap dough into 1-inch balls using your hands. Then roll each cookie dough ball through the sugar. Place on parchment-covered baking sheets with at least 2 1/2 inches between each cookie. Bake in a preheated oven for 10 -11 minutes. Let the cookies cool for about 5 minutes before moving the gingersnaps to a wire rack to cool.
Tips for making the best Gingersnap Cookies
- Always preheat your oven and load the cookie tray on the middle rack in the center.
- Refrigerate the ginger snap dough while you are not working with it and in between batches.
- For optimal taste, fresh spices are always the best. If you have a local spice shop, pay them a visit. I have found that dried ground ginger, as opposed to fresh ginger, works best in these cookies.
- Use a 1 1/2 tablespoon cookie scoop for equally proportioned cookies Roll the ginger snap dough into balls that are about 1 inch to get perfectly sized cookies.
- For best results, use parchment paper or a silicone baking mat. It promotes even baking and browning, reduces spreading, and eliminates sticking.
- Do not load the dough onto hot or warm cookie sheets, as this will increase the spread.
- Leave at least 2 1/2 inches between the cookies so they can spread and so the heat can flow around them.
- If you have time, do a test run with one or two cookies. It really helps to establish baking time.
Other holiday treats to try!
Gingersnap Cookie Recipe
Ingredients
- Gingersnap Cookie Recipe
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ⅛ teaspoon fresh ground black pepper
- ¾ cup butter softened
- ½ cup packed brown sugar
- ½ cup granulated sugar
- ¼ cup molasses
- 1 egg
Cinnamon Sugar
- 1/4 cup sanding or granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone mats.
- Whisk together flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground black pepper in a medium bowl. Set the bowl aside for a few minutes.
- Using a stand mixer with a paddle attachment or a handheld electric mixer on medium speed in a mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. This will take several minutes.
- Reduce the speed to low and add the egg and molasses mixing until combined.
- Add the dry ingredients to the wet ingredients mixing just until combined, scraping down the bowl and beaters when needed. Cover and refrigerate the dough for 1 hour.
- In a small bowl, whisk together the sugar and cinnamon. Using a 1 1/2 tablespoon cookie scoop, roll the ginger snap dough into 1-inch balls using your hands and roll each cookie dough ball through the sugar. Place on the prepared baking sheets with at least 2 1/2 inches between each cookie.
- Bake for 10 -11 minutes. Let the cookies cool for about 5 minutes before moving the gingersnaps to a cooling rack.
Video
Notes
- Always preheat your oven and load the cookie tray on the middle rack in the center.
- Refrigerate the ginger snap dough while you are not working with it and in between batches.
- For optimal taste, fresh spices are always the best. If you have a local spice shop, pay them a visit. I have found that dried ground ginger, as opposed to fresh ginger, works best in these cookies.
- Use a 1 1/2 tablespoon cookie scoop for equally proportioned cookies Roll the ginger snap dough into balls that are about 1 inch to get perfectly sized cookies.
- For best results, use parchment paper or a silicone baking mat. It promotes even baking and browning, reduces spreading, and eliminates sticking.
- Do not load the dough onto hot or warm cookie sheets, as this will increase the spread.
- Leave at least 2 1/2 inches between the cookies so they can spread and so the heat can flow around them.
- If you have time, do a test run with one or two cookies. It really helps to establish baking time.
Nutrition
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Jen
Yum! We love these cookies here! Such an easy recipe to follow!
Maria
Such a great idea to add black pepper! This seems like a great simple recipe, ideal for a quick snack.
Jessica Formicola
I love anything with ginger, and these ginger snaps look SO amazing! Definitely making a batch of them this week!
Pam Greer
Rolling them in sugar makes such a difference! I love that crunch of sugar!
Natasha
The flavors go well altogether it is such a delicious cookie! The edges are crispy, I actually might bake this for Christmas giveaways too!
Trang
I seriously love ginger snaps year-round! Maybe because it reminds me of Christmas? This was so easy to make and soo delicious.
Dawn Marie Finnegan
I’ve been looking forever for the Best Ginger Snap and THIS IS IT! W O W ! ! ! These were outstanding! Next time I make them I’ll be adding a smidge more clove and black pepper – Otherwise, this is a KEEPER! Thank you for sharing! I’m SO EXCITED!
Beth Pierce
Thanks so much Dawn Marie! I am so so glad that you liked them! You made my morning with such a fun comment!
Cathy L.
These gingersnaps were really good and easy to make. I loved them, but my husband said he would have liked more heat. Next time, I’ll add a couple of shakes of cayenne pepper to your recipe. It made 4 1/2 dozen 1″ balls. Thanks for a great recipe.
Beth Pierce
You are most welcome Cathy! So glad that you liked them and thanks for the tip!
Laura Reese
This is an amazing recipe! The flavors combine to make the perfect cookie.
Natalie
The ultimate holiday cookie! It has all the comforting flavors of fall. I’m excited for all the cookie baking!
Toni
My kids really loved it! A new favorite at my house!
Stephanie
These are my Achilles Heel! Every time I make a batch I just can’t stop eating them!
Krissy Allori
Ginger snaps bring back so many memories of being at my grandparents house. My grandma often made these cookies. Food memories are the best. I need to make these again soon.
Sandra
These look really amazing! I am sure they’ll quickly disappear at my house!
Vikki
Made a batch of these and will definitely be making another one! So flavorful and tasty
Erin | Dinners,Dishes and Dessert
These Ginger Snap cookies are mouth watering!