Another one of grandma’s favorites.
I often credit my amazing grandmother for my love of food. Some of my earliest memories are getting off the bus and running home to see what grandma was up to in the kitchen. She always loved an audience and was more than happy to show you what she was up to. Even when I was little, she would let me get my hands dirty. It was like my own private cooking lesson. Oh, how I miss those days. One recipe that seems to bring back those fond food memories in a colorful fashion is these gingersnap cookies. Our take on this classic cookie is often asked for by our guests and definitely one worth saving.
Gingersnap cookies have a long history, dating back to medieval times, and are thought to be inspired by gingerbread cake. They were a popular cookie here in the U.S. during colonial times and were brought to America by German, Dutch, and English settlers. These crispy yet chewy cookies get their name from the German/Middle Dutch word “snappen,” meaning to seize quickly. That makes perfect sense when you bite into one of these fabulously gingery cookies and get that lovely crunch.
A healthy cookie?!?!
Ginger has some incredible health properties. It is an anti-inflammatory, contains antioxidants, and helps to fight nausea in certain cases. So, does that mean that these Gingersnap cookies are healthy? In a word, kinda. In comparison to your average cookies, these are much healthier. Not just because of the ginger but also because of the molasses.
Molasses is significantly better for you than refined conventional sugar due to its low glycemic index, meaning it won’t spike your blood sugar. Then, you have health benefits from the ginger, albeit small. I even recommend adding pieces of candied ginger for an extra kick.
How to Make Ahead and Store?
When making these gingersnap cookies ahead of time, there are a few methods I like.
First, bake the cookies as directed in the recipe. They will last at room temperature in an airtight container for up to five days.
Second, you can par-bake the cookies (or cook them only about halfway through), then cool and freeze them. Then, when you thaw them out, they only need a couple of minutes in the oven to finish cooking.
Thirdly, my preferred method is to prepare the cookies by rolling them into balls and then freezing them. Next, all you have to do is thaw them out and cook them just like normal. Note: you can cook them from frozen. It just takes a few extra minutes.
Serving Suggestions
These gingersnap cookies are a hit with children and adults alike and a staple at all of our holiday parties. It is one of those true classic recipes; I love to add in little bits of chopped-up candied ginger and will even toss in some chopped almonds from time to time.
Speaking of almonds, I am a big fan of these Almond Cafe Cookies; they are crispy, sweet, and delicious. Likewise, our Red Velvet Shortbread Cookies and our Brownie Cookies are both incredible recipes to have on hand for any party, event, or banquet. Bake all three cookies at once, and you get yourself the makings of your own bake sale.
Gingersnap Cookies
Ingredients
- 1 1/2 sticks unsalted butter at cool room temperature
- 1 1/4 cups granulated sugar divided
- 1/4 cup lightly packed light brown sugar
- 1/3 cup unsulphured molasses
- 1 large egg
- 1/2 teaspoon fine salt
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 1/4 cups all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat the butter, 3/4 cup of the granulated sugar, and the brown sugar with an electric mixer until light and fluffy, about 2 minutes.
- Mix in the molasses and egg until well combined.
- Add the salt, baking soda, ginger, cinnamon, cloves, and flour to the bowl, and beat until the dough comes together.
- Pour the remaining 1/2 cup of granulated sugar into a shallow dish. Form the dough into 1 1/2 tablespoon-sized balls, roll them in the sugar to coat, and place them on the prepared baking sheets, spaced apart to allow for spreading.
- Bake for 15 minutes, or until the cookies have spread and the surface is crackled.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
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