It wouldn’t be Christmas without cookies that are full of delicious spices like ginger, cinnamon and allspice. These firm but chewy cookies are great for exchanges or just for having around the house for family. They’re fabulous warm, but wonderful at room temperature too.
Every year I try to make something a little different at Christmas. Try something I haven’t made before. There are a lot of gingersnap recipes on the Internet, this one is a compilation of many. I was never a fan of hard gingersnaps, like you buy in a box. So this softer version is definitely more my style.
Christmas is so close now that I’m totally in a cookie baking mood. Who knows what will come out of the oven next! But if you’re looking for a good spicy, chewy gingersnap, I urge you to give these a try!
Whisk the dry ingredients together (full printable instructions at the end of this post).
Beat sugars and butter together. Add the eggs and the molasses.
Add in the flour mixture to form a fairly stiff dough.
Cool for a bit…
Cool on racks and enjoy!
Homemade Gingersnap CookiesPrint
- 3 3/4 cups 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 packed light brown sugar
- 1 1/2 sticks 3/4 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup dark molasses
- Preheat oven to 350 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 on 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.