I have to say that Gingersnap Cookies happen to be my all-time favourite cookie! There’s just something about the flavours from the ginger, cinnamon and molasses that make me feel all toasty warm inside! Gingersnap cookies are to me, THE ultimate holiday cookie!
Admittedly, December is all about the baking in this house. I put together assorted cookies for our mail and parcel delivery friends, and for those who deserve a special thank you for the things they do for us. I always make sure to include some Gingersnap cookies in the mix, because they’re a hit with our Christmas cookie recipients! Another favourite cookie is our Fudgy Chocolate Crinkle Cookie!
My Favourite Cookies! Gingersnap Cookies!
Soft and chewy on the inside, these cookies are almost melt-in-your-mouth goodness! A friend of mine tried to tell me that Gingersnap cookies were Grandma cookies or old lady cookies. I beg to differ! They’re classic and timeless, and they will always be my favourite cookie!
- 2 cups all purpose flour, sifted
- 1 tablespoon ground ginger (I love the one from Watkins)
- 2 teaspoons baking soda
- 1 teaspoon cinnamon (again, I love using the Watkins cinnamon)
- ½ teaspoon ground cloves (optional)
- ½ teaspoon salt
- ¾ cup butter
- 1 cup sugar
- 1 large egg
- ¼ cup Crosby's molasses, dark
- ⅓ cup sanding sugar (you can use granulated sugar if you don't have sanding sugar)
- Preheat oven to 350 degrees.
- Sift the flour, ginger, baking soda, cinnamon, ground cloves (optional), and salt into a mixing bowl. Mix together to blend evenly.
- Add butter into a mixing bowl and beat until creamy. Beat in the white sugar gradually. Add in the egg, and dark molasses. Sift flour mixture into the wet mixture and stir to thoroughly blend. Mix together until a soft dough forms. Using a cookie scoop, scoop dough and roll into 1 inch diameter balls between your hands. Roll each ball in the sanding (or granulated) sugar. Place your balls of dough 2 inches apart on an ungreased baking sheet and bake in preheated oven until the tops are rounded and the cookies are slightly cracked. This takes about 10 to 12 minutes. I usually bake mine for 11 minutes. Cool cookies on a wire rack. Enjoy!
While soft and chewy on the inside, the exterior of these Gingersnap cookies have a nice little crunch to them. They’re the perfect cookie in my eyes! Funny, since I didn’t grow up with this kind of baking as a kid! I grew up in a Filipino and Chinese Trinidadian household, so Christmas cookies like these weren’t the norm. It was only until I got married and married a farm boy who has a sweet tooth!
Are you excited for the holidays? What’s your favourite treat this season? If you love eggnog, check out our everything eggnog post here! Though I have my favourite cookies to bake and gift to loved ones, I also love checking out The Pioneer Woman’s Christmas cookies as well! She shared 70 easy to bake cookies for the holiday season.
Let us know in the comments below if you try making these Gingersnap cookies!