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Crunchy, Spicy Gingersnap Cookies

Crunchy, spicy, and yummy are all words used to describe a good gingersnap cookie.  While my hands-down, favorite cookie is a gooey chocolate chip cookie I occasionally crave a spice cookie, like gingersnaps or this molasses cookie.  This gingersnap cookie is a winner.  It's easy to make and will be a favorite in your recipe rotation.

Best Gingersnap Recipe
Did you know the gingersnap cookies we make in the United States are related to ginger cookies made in the United Kingdom and Scandinavia?

Traditional Gingersnap Cookie Recipe

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Gingersnaps Cookies

In the U.S., gingersnaps are usually drop cookies with lots of cracks on the surface.  That's exactly how I like them.  Those found in other countries may be thinner and sliced.  The Lebkuchen, a traditional German cookie, and the pepparkakor, from Sweden, are often cut into festive shapes.  My gingersnaps are round.

These gingersnaps are tasty cookies at any time of the year.  Their spiciness is perfect as a holiday cookie, as well, so go ahead and add them to your holiday cookie tray.

Don't reserve this recipe for holidays.   Enjoy them with a hot cup of coffee or tea, or a tall glass of milk at any time of year.  In the summer, spread some vanilla ice cream between two gingersnap cookies for a sweet and spicy ice cream sandwich.  You can even crush ginger snaps and use them for a cheesecake crust.  However you decide to use them, gingersnaps should be in your cookie rotation.
Crunchy, Spicy Ginger Snaps

Gingersnap Cookies

Gingersnaps cookies ready to bake
Ginger Snaps Ready for the Oven
Printer Friendly Recipe
Makes 2 dozen 3-1/2 inch cookies

Ingredients

  • 1 cup packed brown sugar, I use light brown sugar
  • 3/4 cup vegetable oil
  • 1/4 cup molasses
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • granulated sugar for rolling the cookies

Directions

Preheat the oven to 375 degrees F.  Mix together the brown sugar, oil, egg, and molasses in the bowl of your mixer, fitted with the paddle attachment.  In a separate bowl combine the flour, baking soda, salt, and spices.  Add the dry ingredients to the molasses mixture, mixing to combine.

Roll the dough into balls 1-1/4 to 1-1/2 inches in size.  I like to use a cookie scoop to keep my cookies uniform in size.  Roll each ball in the granulated sugar to cover.  

Baked Gingersnap Cookies
Yummy Ginger Snaps
Place the balls on an ungreased baking sheet.  Bake for 10-12 minutes until browned and the centers are set. If you want your cookies extra crunchy, cook them a couple of minutes longer.

You might also like this molasses cookie recipe.
This sugar cookie with buttercream frosting is one of my favorites, too.

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Enjoy!

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