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Gingersnap Cookies
Recipe Summary
Yield: Makes 36 cookies
Ingredients
Ingredient Checklist
1 cup plus 1 tablespoon all-purpose flour
1 1/2 teaspoons baking soda
Pinch of baking powder
Pinch of kosher salt
1/4 teaspoon cinnamon
1 teaspoon ground ginger
4 tablespoons (1/2 stick) unsalted butter, at room temperature
3/4 cup sugar, plus some for sprinkling
1 large egg
1/4 teaspoon pure vanilla extract
2 tablespoons molasses
Gallery
Gingersnap Cookies
Recipe Summary
Yield: Makes 36 cookies
Gallery
Gingersnap Cookies
Gingersnap Cookies
Gingersnap Cookies
Recipe Summary
Yield: Makes 36 cookies
Recipe Summary
Yield: Makes 36 cookies
Yield: Makes 36 cookies
Makes 36 cookies
Ingredients
Ingredients
- 1 cup plus 1 tablespoon all-purpose flour
- 1 1/2 teaspoons baking soda
- Pinch of baking powder
- Pinch of kosher salt
- 1/4 teaspoon cinnamon
- 1 teaspoon ground ginger
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 3/4 cup sugar, plus some for sprinkling
- 1 large egg
- 1/4 teaspoon pure vanilla extract
- 2 tablespoons molasses
Directions
Sift together the flour, baking soda, baking powder, salt, cinnamon, and ginger. In a large bowl, combine the butter and sugar and mix on medium speed until the mixture holds together. Scrape down the sides of the bowl and add the egg, vanilla, and molasses. Mix on medium speed until incorporated. Add the dry ingredients to the bowl and mix until incorporated, about 1 minute.
Place the dough on parchment paper and roll out into an 8-inch-long X 1 1/2-inch-wide log. Freeze until firm, up to 2 hours.
Preheat the oven to 350 degrees.
Slice the log into 1/4-inch rounds, place on a baking sheet 1/2 inch apart, and sprinkle with sugar. Bake until the cookies crack slightly on the surface, about 12 minutes. Remove from the oven and let cool for 2 minutes on the baking sheet before transferring to a cooling rack.
Reviews (6)
Add Rating & Review
26 Ratings
5 star values:
9
4 star values:
4
3 star values:
6
2 star values:
4
1 star values:
3
Reviews (6)
Add Rating & Review
26 Ratings
5 star values:
9
4 star values:
4
3 star values:
6
2 star values:
4
1 star values:
3
Add Rating & Review
26 Ratings
5 star values:
9
4 star values:
4
3 star values:
6
2 star values:
4
1 star values:
3
26 Ratings
5 star values:
9
4 star values:
4
3 star values:
6
2 star values:
4
1 star values:
3
26 Ratings
5 star values:
9
4 star values:
4
3 star values:
6
2 star values:
4
1 star values:
3
- 5 star values:
- 9
- 4 star values:
- 4
- 3 star values:
- 6
- 2 star values:
- 4
- 1 star values:
- 3
Martha Stewart Member
Rating: Unrated
04/26/2014
R_Lynn, I had the same experience, and I even tried it twice because I figured I'd miss measured something in the first batch. The cookies melted and ran off the cookie sheet all over the oven! Twice. If anyone out there knows how to fix this and make them look fluffy and lovely like the photo, I'd love to hear!
Martha Stewart Member
Rating: Unrated
01/23/2013
To R_Lynn: did you try the cookies? Did they taste good? Last time I made the cookies that you form into a log, cut and then bake, they hardly rose, but tasted great. I think it's the way they're supposed to be, sort of dry, flat cookies that you can store for a long time.
Martha Stewart Member
Rating: Unrated
10/23/2012
I was really excited to try this recipe and the dough smelled amazing. Only problem was that my cookies didn't rise :( I ended up with one big sheet of flat gingersnap cookie dough...anybody else have that problem?
Martha Stewart Member
Rating: Unrated
02/06/2011
@MenancyH This website: http://recipes.sparkpeople.com/recipe-calculator.asp Has a great tool to plug in ingredients and find the nutritional value of stuff. I've tested it against other recipes and it's pretty accurate.
Martha Stewart Member
Rating: Unrated
02/02/2011
None of the recipes have nutritional information, like calories, fats, protein, carbs, etc.
Martha Stewart Member
Rating: Unrated
02/05/2010
great cookies. wow! only suggestions, add a bit more flour than what is suggested in recipe. It'll help you roll the log easier without being stuck onto the parchment before freezing dough.
Martha Stewart Member
Rating: Unrated
04/26/2014
R_Lynn, I had the same experience, and I even tried it twice because I figured I'd miss measured something in the first batch. The cookies melted and ran off the cookie sheet all over the oven! Twice. If anyone out there knows how to fix this and make them look fluffy and lovely like the photo, I'd love to hear!
Rating: Unrated
Rating: Unrated
01/23/2013
To R_Lynn: did you try the cookies? Did they taste good? Last time I made the cookies that you form into a log, cut and then bake, they hardly rose, but tasted great. I think it's the way they're supposed to be, sort of dry, flat cookies that you can store for a long time.
Rating: Unrated
10/23/2012
I was really excited to try this recipe and the dough smelled amazing. Only problem was that my cookies didn't rise :( I ended up with one big sheet of flat gingersnap cookie dough...anybody else have that problem?
Rating: Unrated
02/06/2011
@MenancyH This website: http://recipes.sparkpeople.com/recipe-calculator.asp Has a great tool to plug in ingredients and find the nutritional value of stuff. I've tested it against other recipes and it's pretty accurate.
Rating: Unrated
02/02/2011
None of the recipes have nutritional information, like calories, fats, protein, carbs, etc.
Rating: Unrated
02/05/2010
great cookies. wow! only suggestions, add a bit more flour than what is suggested in recipe. It'll help you roll the log easier without being stuck onto the parchment before freezing dough.
All Reviews for Gingersnap Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Gingersnap Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
