Best 5 Basic Gingersnap Cookies Recipes

OLD FASHIONED GINGERSNAP COOKIES RECIPE

Steps:

• Place softened butter in a large mixing bowl.
• Add the sugar.
• Cream butter and sugar together until creamy smooth.
• Add the egg.
• Add the molasses.
• Mix again until fully combined.
• In a separate bowl, add the flour.
• Add the baking soda.
• Add the ground cinnamon.
• Add the ground ginger.
• Add the ground cloves.
• Add the salt.
• Whisk all the dry ingredients together.
• Gradually add the dry ingredients to the wet ingredients, mixing well.
• Cover the dough and place in refrigerator to let chill for at least 30 minutes.
• Scoop out dough. Roll in palms of hands and shape into round balls.
• Roll the balls of dough in granulated sugar.
• Place cookie dough on ungreased baking sheet, spacing about 2 inches apart.
• Place in 375F degree oven and bake for 10 minutes until set and tops begin to crack.
• Remove when done and place on wire rack to cool.
• Enjoy!

MOM'S GINGER SNAPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.

GINGERSNAP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and 1 cup sugar together with an electric mixer in a large bowl until creamy. Add egg and beat until smooth. Stir molasses into the butter mixture until completely integrated.
• Sift flour, baking soda, ginger, cinnamon, salt, and cloves together in a separate bowl; add to the butter mixture and mix until you have a dough. Divide and shape the dough into 36 balls.
• Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet.
• Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.

BASIC GINGERSNAP COOKIES

Steps:

• Sift together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and black pepper; set aside. In a large bowl, or stand mixer with the paddle attachment, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the molasses. Gradually mix in the sifted ingredients. Divide the dough into thirds and wrap in plastic wrap. Refrigerate for at least one hour.
• Preheat oven to 350 degrees F (175 degrees C).
• On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until cookies are crisp but not dark. Remove to wire racks to cool completely. Decorate as desired.

GINGERSNAPS

Steps:

• Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
• In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in remaining ingredients except granulated sugar.
• Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.
• Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.