Gingersnaps Cookie Recipe

The gingersnaps cookie recipe is loaded with sugar and spice, the perfect gift for the holidays.


2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon allspice
1/2 teaspoon black pepper
1 1/4 cups (packed) dark brown sugar
1 1/2 sticks (3/4 cup) salted butter, softened
1 large egg
1/4 cup molasses

Large bowl
Medium bowl
Cookie sheets

Step 1: In a medium bowl, whisk together flour, baking soda, salt, ground ginger, allspice, and pepper; set aside.
Step 2: In a large bowl, mix sugar and butter with an electric mixer set at medium speed.
Step 3: Add egg and molasses, scraping down bowl as needed, beat at medium speed until light and fluffy.
Step 4: Gradually add flour mixture, mix on low speed until just combined.
Step 5: Chill dough in refrigerator for 1 hour.
Step 6: Preheat oven to 300 degrees F.
Step 7: Form dough into ball about 1 inch in diameter. Place on ungreased cookie sheets 1 1/2 inches part.
Step 8: Bake 23-25 minutes. Immediately transfer cookies to cooling surface.

Makes 30 cookies.