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5 from 12 votes

Gingersnap Cookies

A traditional soft and chewy gingersnap cookie that's perfect for the holiday season!
Course Sweets & Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 40 cookies
Calories 83kcal
Author Kristine

Ingredients

  • 3/4 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 1 tsp vanilla extract
  • 2 tsp ground ginger
  • 3/4 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp sea salt
  • 1 tsp baking soda
  • 2-1/4 cup flour

Instructions

  • Preheat oven to 350 degrees and line baking sheets with parchment paper.
  • In a medium bowl, cream butter and sugar together until smooth.
  • Add egg, molasses, and vanilla extract and stir to combine.
  • Add spices, salt, and baking soda and mix well.
  • Slowly add flour, half at a time, and mix until fully incorporated.
  • Using a 1.5 TBS cookie scoop, scoop dough onto prepared baking sheets two inches apart. 
  • Bake for 10 minutes, rotating halfway through.
  • Allow cookies to cool on the baking sheet for 5 minutes prior to transferring to a  wire rack.
  • Store in an airtight container for up to 1 week or freeze.

Nutrition

Serving: 1cookie | Calories: 83kcal | Carbohydrates: 12g | Protein: 0.9g | Fat: 3.7g | Saturated Fat: 2.2g | Cholesterol: 13mg | Sodium: 72mg | Potassium: 42mg | Fiber: 0.2g | Sugar: 6.2g | Calcium: 10mg | Iron: 0.5mg