Easy Gingersnap Cookies Recipe
I got this recipe for gingersnap cookies a few years ago and eagerly wait for every Christmas to make these cookies. You know these cookies are going to be good because this is Grandma Jean’s recipe! No, Grandma Jean is not my grandma, but she is a friend’s grandma who said that I must try her recipe; and boy am I glad I did! They are the perfect gingersnap cookies, no doubt about that. So seeing that Christmas is approaching, I urge you to make these cookies and eat as many as you can, they’re so good!
Why Make These Gingersnaps
Easy To Make Simple Ingredients Christmas Classic
Gorgeous and perfectly round gingersnap cookies, that both look and taste amazing. Perfectly soft, sweetened, and spiced! With simple ingredients and a quick bake time, these cookies are what family traditions and holiday memories are made of!
Ingredient Notes
Flour – I used trusty all purpose flour. Salt – Salt is imperative to baking to balance the flavors, don’t skip it! Baking Soda – The baking soda will act as the leavener to our ginger snaps. Spices – We are using a combination of ground ginger, ground cinnamon and ground cloves! Sugar – I used granulated sugar, nothing fancy. Brown sugar can be substituted. Margarine or Butter – The recipe calls for butter or margarine, normally I always pick butter over margarine. Egg – I use large eggs whenever I bake, it helps bind everything together. Molasses – Molasses is going to give us that dark, deep, rich flavor and color. Honey and maple syrup both have a close enough consistency to molasses that they can be used as substitutes, but they lack that distinct molasses taste, so you might want to add more spices.
How To Make Gingersnap Cookies
Tips
Storing Gingersnaps
Your gingersnap cookies will last in the fridge for about 2–3 days in an airtight container. Keep an apple slice in the container to ensure the cookies stay moist!
Freezing
You can definitely freeze these gingersnaps! Just bake them, cool them and store in a freezer bag or airtight sealed container. They will last in the freezer for up to 6 weeks and you can just pull them out as needed!
More Great Recipes To Try
Dark Rye BreadPeanut Butter CookiesGinger ChickenSticky Toffee PuddingGinger Beef
