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Home » From Scratch » Gingersnap Cookies

Gingersnap Cookies

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January 2, 2019 by Victoria 23 Comments

Gingersnap cookies are a delicious treat any time of year. But a good gingersnap cookie recipe can make the fall and winter seasons even better!
Gingersnaps recipe

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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.

THIS RECIPE IS INCLUDED IN THE FROM SCRATCH HOLIDAY COOKBOOK
From scratch holiday cookbook

gingersnap cookies

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
Cook Time: 12 minutes
Total Time: 17 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 2 cups of 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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Filed Under: All Posts, Einkorn Flour, Featured Recipes, From Scratch, Seasonal Tagged With: Christmas, Cookies, Cooking, Dessert, Einkorn, From scratch, Holiday Recipes

Previous Post: « Quick and Easy Pizza Dough
Next Post: Mint Chocolate Chip Ice Cream »

Reader Interactions

Comments

  1. Lyndsay says

    August 13, 2019 at 1:48 pm

    These are AMAZING!!!! Thank you for the perfect recipe!

    Reply
    • Victoria says

      August 13, 2019 at 2:21 pm

      Whoo hoo!! I love to hear that!! So glad you love them, we do too!

      Reply
  2. Erin says

    August 16, 2019 at 2:43 pm

    HI! Looking forward to trying This! Do I add the egg with the other wet ingredients? The directions do not say. Thanks!

    Reply
    • Victoria says

      August 16, 2019 at 2:48 pm

      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!

      Reply
  3. Bethan says

    August 23, 2019 at 7:42 am

    Hi
    Do you ball the dough before rolling it in sugar like your chocolate cookie recipe? Or roll it flat?

    Thank you

    Reply
    • Victoria says

      August 23, 2019 at 11:11 am

      You’ve got it! Like step 4 says, you roll them in tablespoon size balls and coat in sugar. Enjoy!

      Reply
  4. Jenna says

    December 15, 2019 at 10:13 pm

    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.

    Reply
    • Victoria says

      December 15, 2019 at 11:02 pm

      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!

      Reply
    • Melissa says

      December 17, 2019 at 1:28 pm

      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)…

      Reply
      • Victoria says

        December 17, 2019 at 2:10 pm

        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!

        Reply
        • Melissa says

          December 18, 2019 at 12:05 pm

          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!

          Reply
          • Victoria says

            December 18, 2019 at 3:58 pm

            Very odd, I’ll test again and update with any changes I find. I’m glad they still taste amazing though!

          • Victoria says

            December 21, 2019 at 7:22 pm

            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!

  5. Kris says

    January 4, 2020 at 10:56 am

    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

    Reply
    • Victoria says

      January 4, 2020 at 10:58 am

      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!

      Reply
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