Snappy Gingersnaps

Recipe by P48422
READY IN: 28mins




  • Preheat oven to 350 degrees.
  • On your mixer using the paddle attachment, beat the butter and sugar until light and creamy.
  • Add the egg and the molasses and beat until incorporated.
  • Scrape down the bowl, then add the remaining ingredients and mix on low speed until everything is combined.
  • Do not overmix.
  • Using about 1 tablespoon of dough per cookie, roll into balls and place them 2 inches apart on parchment lined pans.
  • Bake until flat and evenly browned, about 13 minutes.
  • Cool on the pan, the remove to a rack to finish cooling.
  • These cookies are best the day they are baked, but will keep for several days.
  • Note: You can make the dough ahead, roll into logs, freeze, then slice and bake when you need them.
  • That's how I make them.
  • Note #2: You can also dip these in chocolate, just half-way up the cookie, to dress them up.