With Fall in the air and the holiday season just around the corner, this recipe bakes perfect gingersnap cookies you will want to share with your family. With only one bowl used, this recipe is so simple and will be your go-to cookie recipe to pair with your morning coffee.
These gingersnap cookies have the perfect combination of spices with molasses for a crispy, flavorful cookie that will not break when dipped in coffee or even hot cocoa. The crinkles on top of these cookies allow for the coffee to seep through and is even delicious enough to eat by itself.
Gingersnap cookies is a Fall and holiday season favorite, and will definitely bring back good memories with family to be shared over the table.
With its unique texture and blend of spices, this recipe is sure be a hit at the next family gathering or cookie exchange.
This post will go over everything you need to know to create better than grandma’s gingersnap cookies.
Recipe difficulty: Beginner
With the use of only one-bowl and limited equipment needed, this recipe is easy enough for anyone beginning to make cookies or looking for a cooking activity with the family.
Sam’s Pro Tips for Better Than Grandma’s Gingersnap Cookies
- Do not pack your flour in the measuring cup. This recipe calls for 2 1/4 cups of flour. You will want to spoon and level your flour in the measuring cup. If you were to dip your measuring cup in the flour to get a cup, you will be packing way too much flour. This will affect the consistency of the cookies as you won’t get the crinkle effect. Trust me, I know! By spooning the flour into the cup until you get enough to fill and level the top off with a knife, you will get the right amount of flour to get the crinkles in this recipe.
- What kind of molasses should I use? For these cookies I like to use Grandma’s Original Molasses. This molasses gives these gingersnap cookies a robust flavor with the spices. A light molasses can also be used, but this is the kind I usually go with for the perfect combination.
- The dough will be slightly crumbly. Don’t feel the need to adjust or add more liquid as this is the right consistency you need for when it bakes. This helps for when it spreads out when baking to develop the cracks on the top.
- Size matters for rolling into a ball. When it’s time to roll the dough into a ball, it should be about 1 tablespoon of dough. Don’t pack the ball really tight, as we’re aiming for a crinkled rounded enough cookie. Anything bigger than the 1 tablespoon will have the cookies cook unevenly if it’s all different sizes.
- Hosting tip: This gingersnap cookie recipe yields about a little more than two dozen. It’s perfect for a family gathering as it super quick to whip up, or even a cookie exchange. There’s plenty in the batch to definitely share or give to a neighbor!
Key Ingredients – Better Than Grandma’s Gingersnap Cookies
Below are some key ingredients for this recipe:
- Canola oil: I think of this as the binder in this recipe! Using this oil, helps all the spices mix together with the flour and produces a crispy gingersnap cookie recipe.
- Molasses: I like using Grandma’s Original Molasses for a dark, robust molasses flavor that pairs well with the spices. Sometimes molasses can be an overbearing flavor, but I find that these gingersnap cookies have just the right amount without any flavor being too much in one bite.
- Ground ginger: Of course, these couldn’t be called gingersnap cookies without ginger! I use ground ginger in this recipe which makes it so easy and reduces my prep time.
- Ground cloves: The cloves in this recipe compliments the ginger and really takes the spice to another level.
- Cinnamon: Just a teaspoon of cinnamon really rounds out the flavor and makes these gingersnap cookies taste so good with coffee!
- Sugar: I love rolling the dough balls in the sugar before baking. This makes these gingersnap cookies look so pretty and taste even better!
More Variations to this Recipe
There are a few ways you can variate these gingersnap cookies. Here’s how:
- Roll the dough in a cinnamon and sugar blend: Take the sugar and cinnamon up a notch in this recipe by rolling the dough balls in a cinnamon and sugar blend before baking.
- What can I pair with this dish? Seriously this is the best crispy gingersnap cookie recipe with coffee! The spices just all come together nicely. If you’re not a coffee drinker, these cookies can also be dunked in hot cocoa, apple cider, or even milk depending on preference.
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Frequently Asked Questions
What are gingersnap cookies made of?
Gingersnap cookies are made with ginger, molasses, and other spices.
How long do gingersnap cookies last?
These cookies can usually last a week in a sealed container.
Why do you spoon flour instead of packing flour when measuring?
Packing flour in a measuring cup can add more flour than needed in a recipe. The best way to measure flour is to spoon the flour into the measuring cup. Once filled, level with a knife off the top.