Let the warm, homey aroma of gingersnap cookies warm you from the inside out. A wonderful addition to your Christmas cookie baking list. And they’re Santa’s favorite.
Preheat the oven to 350 F.
In a large bowl using an electric mixer, cream together the butter and granulated sugar. Add the egg and molasses and mix well. Add the flour, baking soda, ginger, cinnamon and salt and mix until well combined.
Gently roll the dough into 1″ size balls and roll each ball in additional granulated sugar to coat. To make more uniform sized cookies, I like to use a small 1-ounce ice cream style scoop. Place sugar-coated balls on a parchment lined baking sheet, about 2 inches apart. Bake for 10 to 12 minutes. Remove from the oven and place the baking sheet on a wire rack to cool. Cookies freeze well.
Original recipe from Company’s Coming.
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These are great! I’ve never been much of a fan of anything with molasses and the only gingersnaps I’ve ever had were the hard store-bought kind. These are a game changer! I officially love these gingersnaps! I can see me with a couple of these and a pot of hot tea tonight. Thank you so much for sharing!
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Bethany Seagrave on 12.22.2020
These really are BY FAR the best gingersnap cookies. Crispy edges, chewy center, lots of flavor and spice! These are now one of my go to cookies, not just for the holidays but year round. I actually get people asking me to make them. I’m afraid my family might riot if I don’t lol. (Confirmed they do freeze well, in dough or baked form, and also conform beautifully to GF if using a special gluten free flour)
Laura @ My Friend's Bakery on 12.8.2013
You’re welcome. We make them every year and they freeze really well if you want to make them a couple of weeks ahead of time. Just be careful not to eat them all directly from the freezer.
11nana on 12.3.2013
Great recipe! Great cookies! Thank you for sharing the yummy recipe! These cookies have moved into my #1 spot for Christmas goodies!