Easy Gingersnap Cookies - How to Make Crispy or Chewy Gingersnaps
Learn how to make Easy Gingersnap Cookies! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this simple Gingersnap Cookies recipe.
Old Fashion Soft Molasses cookies - Best Molasses Cookies Recipe
Old Fashion Soft Molasses Cookies
These old fashion soft molasses cookies bring childhood holiday memories to the Christmas season. Probably one of the most loved kids' favorite cookies too. Soft, rich, and buttery cookies made with the wonderful flavor of molasses and warm spices like ginger, nutmeg, and cinnamon. A simple recipe that gets mixed in 7 minutes and baked in 20 which means you have wonderful holiday cookies in less than 30 minutes.
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170 grams (0.75 cups) Unsalted Butter
110 grams (0.5 cups) Light Brown Sugar
50 grams (0.25 cups) White Sugar
90 ml (0.27 cups) Molasses
1 (1 ) Large Egg
250 grams (2 cups) All-Purpose Flour
1 tsp (1 tsp) Baking Powder
1/2 tsp (0.5 tsp) Baking Soda
1/4 tsp (0.25 tsp) Salt
2 tsp (2 tsp) Vanilla Extract
1/2 tsp (0.5 tsp) ground ginger
1/4 tsp (0.25 tsp) ground nutmeg
1/2 tsp (0.5 tsp) ground cinnamon
1/4 tsp (0.25 tsp) ground allspice.
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Ginger Molasses Cookies
You won’t be able to resist these sweet and spicy Ginger Molasses Cookies. Made in under 25 minutes (+ chill time) for the perfect fall treat. But beware, these cookies are highly addictive!
Get the full recipe here:
Pubnico Soft Molasses Cookies AKA Moose Hunters, Fat Archies, Long Johns & Lumberjacks
Link to the Recipe:
How to Make Molasses Cookies
Learn how to make Molasses Cookies with this easy recipe!
You can print the recipe here:
Ingredients
¾ cup unsalted butter softened to room temperature (170g)
1/2 cup granulated sugar (100g)
1/2 cup dark brown sugar packed, can substitute light brown sugar (100g)
1 large egg
1/4 cup unsulphured molasses it should say unsulphered on the label, I used Grandma's brand) (60ml)
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour (280g)
1 teaspoon cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
¾ teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cup granulated sugar for rolling
Instructions
00:00 Introduction
00:09 Combine butter and sugars in the bowl of a stand mixer (or you may use a large bowl and an electric hand mixer).
00:36 Add egg, stir until combined.
00:42 Add molasses and vanilla extract, stir well until ingredients are combined.
01:02 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
01:37 Gradually add the dry ingredients into the wet ingredients until completely combined.
02:00 Cover dough with clear wrap and chill in the refrigerator for at least 3 hours.
02:08 Once dough has chilled, preheat oven to 375F (190C) and line a cookie sheet with parchment paper.
Roll dough into heaping Tablespoon-sized balls and roll in sugar to coat completely.
02:41 Place at least 2 apart on prepared cookie sheet and bake on 375F (190C) for 10-11 minutes.
The cookies should look baked but have slightly under-done centers. Let them cool completely on the baking sheet to finish cooking -- this will make them very soft.
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Gingersnap Cookies
This easy gingersnap recipe makes thin and crispy delicious cookies and are perfect to add to the holiday baking list! These gingersnap cookies are so good with hot tea or coffee anytime of the year, but especially in the fall and winter months since they are packed full of warm spices like ground ginger, cinnamon, nutmeg, and cloves. Feel free to add more or less of the spices in this recipe or you can use freshly grated ginger instead of ground ginger to really amplify the ginger flavor in these gingersnap cookies. Cardamom and allspice are also great options to use if you are out of any of these ground spices or do not like the flavor of them. Store these gingersnap cookies for up to one week at room temperature or freeze for one month.
Directions
1. Add unsalted room temperature butter, granulated sugar, and light brown sugar to a bowl of a hand or stand mixer and mix together until combined. Add one large egg
and unsulfured molasses. Make sure to use plain and unsulfured molasses and not black strap molasses as black strap molasses has a very bitter taste.
2. Add baking soda, salt, ground cinnamon, ground cloves, and ground ginger and mix together until combined. You can also use freshly grated ginger in this recipe instead of ground ginger, which will really bring out the ginger taste. Cardamom and Allspice are also great options to use in Gingersnap cookies.
3. Add the all-purpose flour and only mix until combined making sure not to over mix the dough. Only mix until the flour is combined as over mixing the dough will cause the dough to develop gluten, which will result in very flat and dense cookies. Scrape down the bowl as needed making sure anything stuck on the sides and bottom gets incorporated into the dough. Using a spatula or your hand mixer, give the dough a quick mix to make sure everything is mixed together.
4. In a small bowl, add granulated sugar or sanding sugar, and using a cookie scoop or your hands, scoop the dough into balls. Roll the dough in the granulated sugar or sanding sugar until completely covered.
5. Place the dough on a baking sheet lined with parchment paper, leaving enough room in between to allow them to spread. Place the tray in a 350 ° Fahrenheit preheated oven for around 10 minutes or until they start to turn a light brown around the edges and the tops start to crack. Store these cookies out at room temperature for up to one week or freeze for up to one month.
Ingredients
12 tbsp unsalted butter room temperature (1-1/2 sticks)
3/4 cup granulated sugar
1/4 cup light brown sugar
1/3 cup unsulphered molasses (Grandma's Molasses brand)
1 large egg
1/4 tsp salt
2 tsp baking soda
2 tsp ground ginger (or freshly grated ginger)
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
2 1/4 cup all-purpose flour
Sugar Topping
1/2 cup granulated sugar or sanding sugar
Bake in a 350°F preheated oven for 10-12 minutes or until the edges start to turn a nice golden brown or the tops of the cookies start to crack.
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