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Cookies being flattened and lined up on a wooden board.
Tina

Old-Fashioned Gingersnap Cookies Recipe

These Old-Fashioned Gingersnap Cookies are crispy on the outside, soft in the center, and full of nostalgic spice and molasses flavor—just like Grandma used to make. Perfect for holiday trays or cozy nights in.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 26 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups flour
  • 1 tablespoon ground ginger
  • 2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup butter softened
  • 1 cup granulated sugar
  • 1 egg
  • ¼ cup dark molasses
For Coating:
  • ⅓ cup granulated sugar
  • 1 tablespoon ground cinnamon

Method
 

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a bowl, mix flour, ginger, baking soda, cinnamon, and salt. Set aside.
  3. In another bowl, beat the butter and sugar until well combined. Add the egg and molasses.
  4. Gradually add the dry mixture into the wet mixture. Mix until dough forms.
  5. Shape dough into 1-inch balls. Roll each one in cinnamon sugar. Place 2 inches apart on the baking sheet.
  6. Bake for 10 minutes, or until tops crack slightly and feel set.
  7. Let them cool before serving.

Notes

  • These cookies spread more than most, so be sure to space the dough balls out on the baking sheet.
  • Store them in an airtight container to keep them fresh and chewy.