Classic Gingersnap Cookies Recipe

Indulge in the irresistible snap and spice of these classic gingersnap cookies! Perfectly crisp edges and a warm, gingery flavor make them a delightful treat. Feel free to adjust the cayenne for your preferred level of heat. The longer they bake, the crispier they become! A guaranteed crowd-pleaser!

Prep Time 20 mins
Cook Time 20 mins
Calories 98.3 kcal
Protein 1g
Rating 5.0 (1 Reviews)
Classic Gingersnap Cookies

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Classic Gingersnap Cookies

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How to Make Classic Gingersnap Cookies

  1. Preheat oven to 375°F (190°C).
  2. Grease a baking sheet or line it with parchment paper.
  3. In a large bowl, cream together 1 cup (2 sticks) unsalted butter or margarine and 1 ¼ cups granulated sugar until light and fluffy.
  4. Beat in 1 large egg and ½ cup molasses until well combined.
  5. In a separate bowl, whisk together 3 cups all-purpose flour, 2 tablespoons ground ginger, 1 tablespoon ground cinnamon, 1 teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon cayenne pepper (optional).
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Roll the dough into 1-inch balls.
  8. Roll the balls in ¼ cup granulated sugar to coat.
  9. Place the cookies about 2 inches apart on the prepared baking sheet.
  10. Bake for 8-10 minutes, or until the edges are nicely browned and the cookies are crackly. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

34g

Fat

12g

Carbs

4g

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