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soft gingersnap cookies
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5 from 1 vote

Gingersnap Cookie Recipe

This Gingersnap Cookie Recipe is a made from scratch version of the classic holiday cookie. This is a soft and chewy version flavored with molasses and ginger. Make these for your Holiday Party!
Course cookies
Keyword gingersnap cookies
Prep Time 10 minutes
Cook Time 10 minutes
Servings 24
Calories 162kcal
Author Karli Bitner

Ingredients

  • 1 cup butter
  • 1 cup granulated sugar
  • 1/4 cup molasses
  • 1 egg
  • 1 tsp vanilla extract
  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tbsp ground ginger
  • 1/2 cup cinnamon and sugar

Instructions

  • Preheat oven to 350°. Line cookie sheet with parchment paper. Set aside.
  • In a large bowl, cream together butter and sugar until light and fluffy.
  • Add in molasses, egg and vanilla. Mix together for 1 minute.
  • Add in flour, baking powder, salt, cinnamon and ground ginger. Mix until dough forms.
  • Scoop 2 tbsp worth of dough, roll into a ball and then roll in cinnamon and sugar.
  • Repeat and arrange on a cookie sheet. 
  • Bake at 350° 7-9 minutes.
  • Allow the cookies to cool for 5 minutes before transferring to a cooling rack. 

Nutrition

Calories: 162kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 266mg | Potassium: 73mg | Fiber: 1g | Sugar: 11g | Vitamin A: 246IU | Calcium: 14mg | Iron: 1mg