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–+ servings

Grandma's Gingersnap Cookies

These gingersnaps are crisp, chewy, and flavorful. They're classic ginger cookies baked in cinnamon sugar, perfect for holiday cookie trays.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 60 cookies
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • ¼ cup molasses
  • ⅓ cup cinnamon sugar

Method
 

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
  3. In a large bowl, beat butter and sugar until light and fluffy, about 2 minutes.
  4. Add the egg and molasses, beating until fully incorporated.
  5. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
  6. Pour the cinnamon sugar into a shallow dish. Scoop tablespoon-sized dough balls and roll each in cinnamon sugar to coat.
  7. Place dough balls 2 inches apart on prepared baking sheets. Gently flatten with the bottom of a glass.
  8. Bake for 8–10 minutes, until the edges are set and cracks form on top.
  9. Remove cookies from oven and let cool on sheets for 5 minutes before transferring to wire racks to cool completely.
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