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!
- 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
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.
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