Over the past few years, I’ve made the exact same Christmas cookies to share with friends and family. This season, while looking through recipes, I came across gingersnaps. I’ve made them before, but it had been several years. As soon as I saw the recipe, I knew they needed to make a comeback.
These Old-Fashioned Gingersnaps turned out to be exactly what I remembered. They are packed with all the cozy flavors that remind me of the holidays.
What I really enjoy about this recipe is the texture. The cookies stay soft and chewy on the inside, but they develop a sugary, slightly crisp exterior. That combination makes them hard to resist.
After making a batch, I knew they would become part of my yearly Christmas cookie baking routine. If you love traditional holiday flavors, these cookies fit right in with the season. They taste nostalgic, they look beautiful with their sugar-coated tops and cracks, and they’re the kind of cookie that disappears quickly from the plate.
From our kitchen to yours — enjoy!
Ingredients
2-1/4 c. flour
1-1/2 t. baking soda
2 t. ground ginger
1-1/2 t. ground cinnamon
1/4 t. ground cloves
1/4 t. nutmeg
1/4 t. salt
3/4 c. butter, softened
1/2 c. brown sugar
1/4 c. sugar
1/3 c. molasses
1 large egg, at room temperature
2 t. pure vanilla extract
1/3 c. sugar, for rolling
Instructions
Whisk the dry ingredients together and set aside.
In a large bowl, beat the butter and sugars until creamy. Mix in the molasses, then add the egg and vanilla.
Add the dry ingredients and mix until a soft, sticky dough forms. Chill for 1 hour.
Preheat the oven to 350°F. Line baking sheets with parchment.
Roll dough into balls, around 1-1/2” in diameter, coat in sugar, and place 3 inches apart.
Bake for around 13 minutes, until the edges are set and the tops are cracked.
