For whatever reason, I associate gingersnaps with watching TV with my dad when I was five. After dinner, he’d grab a few and make himself a cup of decaf, park Eliot and me next to him on the couch, and flip on the TV. I think we watched CSPAN and Star Trek, but I don’t remember (probably because I was bored…CSPAN is a snoozefest). What I do recall is that he would dip each gingersnap in his coffee and share them with us. I just loved eating those coffee-soaked cookies and hanging out with my dad.
Now anytime I eat a gingersnap, I go back to those days for just a second. I’m not sure if those memories took place around the holidays, but who cares. This is the time of year for ginger, cinnamon, cookies, and nostalgia. I’m not sure if most people consider gingersnaps a holiday cookie, but I do.
These gingersnaps, y’all. They’re amazing–way better than the storebought variety I grew up eating. Crispy, crunchy, and full of that classic ginger-molasses flavor, they’re guaranteed to be hit at all your holiday parties! The best part? They’re super easy. Once your butter has softened to room temperature, this recipe comes together in under an hour.
The dough is very straightforward. Flour, ginger, cinnamon, black pepper (don’t skip it!), baking soda, and salt are whisked together. Use an electric mixer to beat together your softened butter, a cup of sugar, an egg, and some molasses. Mix the dry ingredients into the wet, and then scoop the dough by the tablespoon. No need for a chill or anything. Roll the dough into balls and place them on parchment-lined baking sheets before sliding them into the oven for 12-14 minutes. The cookies will spread a bit, but still be nice and puffy when they’re ready. They may feel a bit soft immediately after baking, but will harden as they cool.
Once these gingersnaps are cool, good luck restraining yourselves. They’re delightfully crispy and the ginger-cinnamon flavor is just…everything. I can usually restrain myself around all my baked goods, but I’ve been snacking on these all day! Throw these gingersnaps on your to-bake list this holiday season.
makes 3.5 dozen cookies
2 1/3 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground black pepper
1 1/2 teaspoons baking soda
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg, room temperature
1/4 cup molasses (not blackstrap)
Preheat oven to 350F. Line two baking sheets with parchment. Set aside.
In a medium-large mixing bowl, whisk together flour, ginger, cinnamon, black pepper, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Mix in sugar, followed by egg and molasses. Add dry ingredients in two installments, mixing completely after each addition.
Scoop dough in 1 tablespoon increments and roll into balls. Place dough balls at least 2 inches apart on prepared pans. Bake 12-14 minutes, rotating the pans from the top to bottom racks at the 7 minute mark. Gingersnaps will still feel soft in the middles, but harden as they cool. Let cookies cool on the pan for 5 minutes before removing to a rack to cool completely.
Gingersnaps will keep in an airtight container at room temperature for up to a week.