These are the BEST gingersnap cookies! Soft, chewy, and the perfect amount of spice. Vegetarian.
Cookies are the best.
Especially around Christmas, because then you get to make (and eat) as many cookies as you want, and you get to call everything a CHRISTMAS COOKIE.
Plus, I promised a cookie recipe to celebrate the new blog design (wahoo!) Not that I needed another excuse to make these gingersnaps. Because I love them. The greatest part is that they freeze spectacularly – freeze the dough and defrost it before you bake them, or freeze the cookies after they’re baked. Either way, it’s easy to have fresh gingersnaps whenever you want them. And that’s what I call a win.
- 1 stick butter, room temperature
- 1 cup brown sugar
- ¼ cup molasses
- 1 large egg
- 2 cups all purpose flour
- 1 tsp. baking soda
- 1 tsp. ground ginger
- 1 Tbsp. cinnamon
- ¼ tsp. ground cloves
- ½ cup white sugar, in a separate bowl, for rolling cookies in before you bake
- Cream together butter and brown sugar.
- Add molasses and egg to mixture and beat until smooth.
- Mix in flour, baking soda, ginger, cinnamon, and cloves
- Measure out a heaping tablespoon of dough (or more, if you want a larger cookie!) and roll it into a ball with your hands. If the dough is sticking to your hands, splash some water over your fingers to help the dough not stick so much.
- Drop the ball of dough into the white sugar and roll it around until the sugar covers the ball’s surface.
- Repeat steps 4 and 5 until all the dough has been rolled and dipped in sugar. (If you want, you can skip the sugar-dipping step and freeze the rolled dough – just defrost and roll the balls in sugar whenever you’re ready to bake them!)
- Place dough balls on a cookie sheet and bake for 10-12 minutes at 375.