The Best Gingersnap Cookies

Gingersnap cookies are one of those classic cookies that are always a crowd-pleaser. These gingersnaps have the best flavor! Whether you prefer a very crunchy cookie or a soft one, you can make these to fit your personal preference or goal without sacrificing that classic and delicious flavor. What makes these gingersnap cookies stick out from the rest is the level of spice with the combination of a hint of lemon. These gingersnap cookies will definitely leave you reaching for a second!

I love using blackstrap molasses whenever possible due to its higher vitamin and mineral content. Blackstrap molasses does have a slightly different taste than regular molasses. I always tell people they should try them side by side just so they know how they both taste. Otherwise, you can learn everything you need to know here. You can use regular molasses for these cookies and they will still taste great. It’s all just personal preference. For blackstrap molasses, I love this one. If you’re going to be using regular molasses, this one works great and is readily available at most stores.

When it comes to the lemon in these gingersnaps, I highly recommend fresh lemon juice. It gives the best flavor compared to lemon juice concentrate in a bottle. You definitely can use bottled lemon juice in a pinch, but I always recommend fresh if possible. The other thing you can add is some lemon zest to these cookies. I would say about two teaspoons is perfect. Try it out and see what you prefer!

Emma | Her Humble Home

The Best Gingersnap Cookies (Ever!)

Hands-down the best gingersnap cookie…ever! Whether you prefer a soft or crunchy cookie, you can make these either way without sacrificing that classic and delicious flavor!

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Servings: 6 dozen cookies

Course: Dessert

Ingredients Method Notes

Ingredients

  

• 3 3/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 2/3 cups cane sugar
• 1/2 cup blackstrap molasses
• 2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 8 tsp ground ginger
• 12 tbsp (1 1/2 sticks) unsalted butter, softened
• 2 eggs, large
• 2 tsp lemon juice, fresh

Method

 

1. Preheat oven to 350 degrees fahrenheit.
2. Whisk dry ingredients together–flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
3. Beat softened butter and cane sugar on medium speed until very fluffy and well blended.
4. Add the eggs, molasses, fresh lemon juice, and lemon zest and continue to beat until well combined.
5. Stir the flour mixture into the molasses mixture until well blended and smooth.
6. Take pieces of the dough and roll into 1-inch balls and space about 1 1/2 inches apart on a greased or parchment lined baking sheet. Pat down the balls just slightly.
7. Bake one sheet at a time until cookies are just lightly brown, about 10-13 minutes (for very crunchy cookies, over-bake slightly). Rotate the sheet halfway through baking for even browning. Transfer cookie rack to cool.

Notes

These gingersnap cookies will store very well in a glass airtight container for several days.