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by Victoria 23 Comments
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This recipe for gingersnaps came to me through a teacher friend of mine. She was so sweet and would bring them to school several times during the Christmas season.
Her variation on this recipe was soft and usually topped with white chocolate (so good!).
And while I loved them in their original form, I wanted a bit more snap and chew to my gingersnaps.
So after a bit of experimentation, I perfected that classic gingerSNAP texture and taste!
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Gingersnap Cookies
While I use einkorn flour for this recipe, regular flour can be used without issue!
The only note I would give is that the butter needs to be room temperature, not melted!
If you have to melt the butter, either add a bit more flour (1/2-1 cup) or let the dough rest in the fridge before rolling.
Otherwise you can just spoon it without rolling the dough in sugar.
Freezing Dough
Dough portions, rounded, and coated in sugar freeze very well for easy baking later.
Freeze in a single layer, then transfer to a bag once frozen. Bake at 375° for 12 minutes straight from the freezer.
Gingersnap Cookies
The perfect crisp and chewy texture for the best gingersnap cookies you've ever had! Pair with milk or coffee!
4.56 from 18 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Gingersnap Cookies, Gingersnaps
Prep Time: 5 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 17 minutes minutes
Servings: 40 cookies
Ingredients
- 3 3/4 cups flour (we use einkorn) (460g)
- 3/4 cup butter, room temperature
- 1 cup sugar
- 3/4 cup molasses
- 1 egg
- 2 tsp baking soda
- 1 tsp cinnamon
- 2 tsp ginger, ground
Instructions
Preheat oven to 375°F
In the bowl of an electric mixer, combine flour, baking soda, and spices.
Add the butter, sugar, egg, and molasses to the dry mix and process until well combined.
Allow dough to rest for about 15 minutes before assessing how sticky it is for rolling.
If the dough is still VERY sticky, add additional flour. Dough will still be sticky, but shouldn't coat your palms when rolled into a ball. This may take an additional cup of flour, depending on your flour type.
Roll dough into tablespoon size portions and roll in bowl of sugar to coat.
Bake for 10-12 minutes, allow to cool completely before storing.
Notes
**If dough is too sticky, rest in the fridge for 30-60 minutes OR forgo sugar coating and just spoon the dough directly onto tray.
Freezing Dough
Dough portions, rounded, and coated in sugar freeze very well for easy baking later.
Freeze in a single layer, then transfer to a bag once frozen. Bake at 375° for 12 minutes straight from the freezer.
Tried this recipe?Mention @AModHomestead or tag ##amodernhomestead!
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Reader Interactions
Comments
Kathryn Pritscher saysSuccess! I followed the recipe instructions exactly, using Gold Medal all purpose flour, even though it seemed strange to start with the dry ingredients rather than creaming butter and sugar together first. The dough came together perfectly and baked up beautifully—I baked the first sheet with cookies spaced far apart just to be safe, but they did not run together at all. Finally, these are the cookies I remember from childhood but have never been able to replicate—a little crispy on the outside and moist and chewy on the inside—Yum!!! Thank you!!!
Reply
- Victoria says
Whoo hoo! Kathryn, that makes me so happy to hear! My mother-in-law has said the same thing about her childhood cookie memories… I always make an extra batch for her when I bake these!
I’m so glad you enjoyed them!
Reply
- Janna says
Hey! Do you use all purpose einkorn flour or whole wheat einkorn?? Can’t wait to make these cookies!!
Reply
- Victoria says
Hi Janna! Sorry for the delay, busy weekend! I use AP flour for this recipe. Enjoy!!
Reply
- MaryAnn says
Excellent cookies! Better than the ones I remember from childhood.
Reply
- Victoria says
Hi MaryAnn! I’m so glad to hear this! My mother-in-law has said the same thing! :-)
Reply
- Sheila says
I followed the recipe exactly as is with using 2 cups of flour. Cookies were delicious! Will be making again!
Reply
- Victoria says
Hi Sheila! So glad to hear this, thanks for the feedback!
Reply
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