Gingersnap Cookies
Ingredients
- 2 c. all-purpose flour 
- 2 tsp. ground ginger 
- 1 tsp. cinnamon
- 1 tsp. kosher salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. ground cloves 
- 1 c. vegetable oil
- 1/3 c. molasses
preferably Grandma's
- 1 c. packed brown sugar 
- 1/2 c. granulated sugar
plus more for rolling 
- 1 large egg 
- 1 tsp. pure vanilla extract 
Directions
- 1
In a medium bowl, whisk together flour, ginger, cinnamon, salt, baking powder, baking soda, and cloves.
- 2
In a large bowl, whisk together oil, molasses, sugars, egg, and vanilla. Add dry ingredients to wet and mix until just combined. Refrigerate dough for 1 hour.
- 3
Preheat oven to 350° and line two baking sheets with parchment. Add sugar to a small bowl.
- 4
Using a large cookie scoop (about 3 tablespoons), scoop chilled dough directly into sugar and roll to coat, then place on prepared baking sheet 3” apart. Dough will still be very soft and won’t hold its shape completely.
- 5
Bake until edges are barely set and tops are crinkled, but centers are still soft, 14 to 15 minutes.
- 6
Let cool on baking sheet for 5 minutes, then transfer to a cooling rack to let cool completely.
Gingersnap Cookies
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About this Recipe
Looking for that perfect gingersnap cookie – one that’s soft, chewy, and bursting with warm spice? This recipe delivers on all fronts, bringing comforting, big ginger flavor to your kitchen without any fuss.
What makes these gingersnap cookies truly stand out is the thoughtful combination of aromatic spices and rich molasses. The generous amount of ground ginger works in harmony with cinnamon, cloves, and molasses to create a deep, complex flavor profile that isn't just sweet, but genuinely warming and inviting. This blend ensures every bite is packed with that authentic gingersnap taste you crave, resulting in a cookie that is perfectly soft and wonderfully chewy.
Prepare yourself for a delightful sensory experience. As these gingersnap cookies bake, your home will fill with an irresistible aroma of ginger and warm spices. The finished cookies are beautifully soft in the center with a satisfyingly chewy texture throughout, thanks to the balance of sugars and oil. Each bite offers a robust warmth from the ginger, mellowed by the sweetness of brown sugar and the distinctive, earthy notes of molasses. This is a classic cookie experience, perfect for sharing or a quiet moment of indulgence.
While this recipe shines on its own, you can easily adapt it to your pantry or preference. For an even deeper spice, consider a pinch of black pepper or a touch more ground ginger. If you're out of kosher salt, fine sea salt can be used, just reduce the amount slightly. A different neutral oil could substitute for vegetable oil if needed, though vegetable oil is recommended for its consistent results. Don't have Grandma's molasses? Any quality unsulfured molasses will work.
These gingersnap cookies are a timeless treat, ideal for holiday gatherings, cozy evenings by the fire, or as a comforting dessert any time of year. Serve them alongside a cup of hot tea or coffee for a truly satisfying pairing.