These Gingersnap Cookies are packed with spices and the cozy comfort of fall. Curl up with some hot tea, and some of these delicious gingersnap cookies. Come on in and I’ll share my recipe for these Sweet and Spicy Gingersnap Cookies…
Gingersnap Cookies
I bet a warm batch of these Gingersnap Cookies won’t last long on the platter. I know they didn’t at my house.
If you are looking for soft and chewy cookies then you might like my recipes for Soft Lemon Cookies, Pumpkin Spice Cookies, and Holiday Iced Thumbprint Cookies
Table of contents
Gingersnap Cookies are one of my favorites.
I have to hide these from myself before I eat the whole batch.
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How to Make Gingersnap Cookies…
- In a large bowl, mix butter, brown sugar, egg and syrup
- In another bowl, mix the flour, soda, cinnamon, ginger, cloves, and salt
- Gradually add the dry ingredients to the wet ingredients and mix
- Chill the cookie dough (covered) in the refrigerator for 1 hour
- Roll the dough into 1 inch balls
- Dip the dough balls into the granulated sugar to coat
- Bake at 375 for 10 minutes
Here’s the recipe for Gingersnap Cookies…
The Best Gingersnap Cookies {Soft and Chewy}
Ingredients
- ¾ cup butter unsalted
- 1 cup brown sugar dark
- 1 egg
- ¼ cup corn syrup dark
- 2&1/4 cups flour
- 2 tsp. baking soda
- 1&1/2 tsp. cinnamon
- 3 tsp. ground ginger
- 1 tsp. ground cloves
- ¼ tsp. salt
- 1 cup sugar granulated – in a small bowl to dip the cookie dough into
Instructions
- In a large bowl, mix the butter, brown sugar, egg and syrup.
- In another bowl, mix the flour, soda, spices and salt
- Chill the dough in the refrigerator for about an hour
- Preheat the oven to 375 degrees
- Roll your chilled dough into 1 inch balls, and dip into the granulated sugar before you place them on an un-greased cookie sheet
- Bake for 10-12 minutes.
- Remove immediately and place on cooling rack
Notes
Nutrition
~Melissa – KidFriendlyThingsToDo.Com
This recipe is adapted from Calvin Christian School Cookbook
