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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!
William Sonoma COPYCAT Peppermint Bark
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
Ingredients
- 3 3/4 cups all-purpose flour (450g) (we use einkorn)
- 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.
These are AMAZING!!!! Thank you for the perfect recipe!
Whoo hoo!! I love to hear that!! So glad you love them, we do too!
HI! Looking forward to trying This! Do I add the egg with the other wet ingredients? The directions do not say. Thanks!
Hi Erin! Yes, sorry, I’ve updated the printable instructions! Thanks for letting me know!
I hope you enjoy them, let me know what you think!
Hi
Do you ball the dough before rolling it in sugar like your chocolate cookie recipe? Or roll it flat?
Thank you
You’ve got it! Like step 4 says, you roll them in tablespoon size balls and coat in sugar. Enjoy!
These came out terrible! 3/4 C of molasses was wayyyyyyyyy too much! These spread out like crazy in the oven, even after I chilled the dough for an hour. I ended up with one pan size sheet of molasses cookie, nothing like a ginger snap. Every other recipe I found after making this one showed only 1/4 C of molasses. I chucked the whole thing.
I’m sorry that happened Jenna! We made 4 batches this week (we freeze the dough to make cookies over the week instead of all at once). It all turned out perfectly
I wish I could troubleshoot what might have happened!
Same thing just happened to me! I can’t figure it out… I thought this was the same recipe I used last year, because I had it saved (scratching my head)…
This is kind of freaking me out! Did you change any of the ingredients from last year? Maybe a different type of butter or flour? Super weird!
Please let me know!
If you still have dough, just add some more flour and you should be fine!
I read over the recipe several times. Followed it exactly… I even use einkorn, as well. I did add a little flour and lower the temp for the second batch. Still ran together, but not as extreme.
The good news is, the flavor is still amazing! I cut them into pieces and my family can’t stop grabbing them!
Very odd, I’ll test again and update with any changes I find. I’m glad they still taste amazing though!
Hey again! I did a bunch of testing and troubleshooting today, and I was able to replicate the issue only with melted butter.
With room temperature butter the recipe works perfectly. And the 3/4 cup molasses is correct.
Did you by chance use melted butter? I hope so since it would explain everything! If not, I’m still lost ??♀️
Anyway, just wanted to update that I did some testing!
I just made this recipe also. And while the cookies didn’t all run into one big mess they did spread quite a bit. And I am having to bake them longer than suggested. I am not a quitter and I will try again with less molasses and maybe a bit more flour. We shall see what happens the second time
Sounds good! I made some with non-einkorn wheat a few days ago and they did BEST with about 1/2 cup of additional flour. I didn’t change the molasses though.
I’ve updated the recipe to include the possibility for needing extra flour. Let me know how it goes!