Gingersnap Cookies

I'm convinced these Gingersnap Cookies are the BEST ones out
there with their perfect crispy on the outside and chewy in the
center texture.

Prep Time
10 mins

Cook Time 5 from 105 votes

10 mins

Refregierate
15 mins

Total Time
35 mins

Course: Dessert Cuisine: American Servings: 24 Calories: 135kcal

Author: Lauren Allen Cost: $2

Equipment
Cookie Scoop
cut and serve turner

Ingredients
¾ cup butter , room temperature
1 cup granulated sugar
1 egg
¼ cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 Tablespoon ground ginger
1 teaspoon ground cinnamon
Pumpkin Dip , optional, for dipping

Instructions
1. Add butter and sugar to a mixing bowl and beat until well creamed together. Add egg
and molasses and mix well to combine.
2. Stir in flour, baking soda, salt, ginger and cinnamon. Cover and refrigerate dough for
15-20 minutes. (This is a good time to make pumpkin dip!)
3. Scoop into balls and place on an un-greased baking sheet. Bake at 350 degrees F for
about 10-12 minutes (or slightly longer if you like them more crispy).
4. We love to serve gingersnaps with this pumpkin dip.
Notes
Make Ahead Instructions: The dough for Gingersnap cookies can stored in the
refrigerator for up to 4 days, covered well. When ready to bake, scoop into balls and add a
few minutes to the bake time.

Freezing Instructions: To freeze baked gingersnap cookies, allow them to cool

completely, then store in a freezer-safe bag or container for up to 3 months. Gingersnap
cookie dough can be frozen for up to 3 months.

Nutrition
Calories: 135kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol:
22mg | Sodium: 195mg | Potassium: 70mg | Fiber: 1g | Sugar: 11g | Vitamin A: 187IU | Calcium:
12mg | Iron: 1mg

Recipe Link Recipe Video

https://tastesbetterfromscratch.com/gingersnap-cookies/