Gingersnaps, known for their crisp texture and bold, spicy flavor, have a long and flavorful history that dates back to medieval Europe. Originating in Germany and Scandinavia, these cookies were originally made with a blend of ginger, cinnamon, cloves, and other exotic spices that were prized during the Middle Ages. Ginger was especially valued for its warming properties and believed medicinal benefits. The cookies, often called “ginger biscuits” in Europe, gained popularity for their long shelf life and comforting taste. By the 17th century, gingersnaps had spread across Europe and into colonial America, where they became a staple in early American baking. Today, gingersnaps are loved worldwide, especially during the colder months and holiday season, for their nostalgic aroma and satisfying crunch.

During the Christmas holiday season, these delectable gingersnaps offer a delightful combination of spiciness, crispiness, and chewiness, making them a favorite treat. The recipe is simple and straightforward, featuring the use of molasses and a blend of aromatic spices.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 36 cookies
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • ¼ cup molasses
  • ¾ cup butter (softened)
  • 1 large egg (room temperature)
  • 1¼ cup granulated sugar
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • ½ tsp salt

Method
 

  1. Set your oven temperature to 350° in preparation for baking.
  2. In a mixing bowl, blend together 1 cup of sugar and butter until the mixture achieves a light and fluffy consistency. Afterward, incorporate molasses, egg, flour, baking soda, salt, cinnamon, and ginger into the bowl, and thoroughly combine all the ingredients until they form a cohesive mixture.
  3. Form the dough into 1-inch balls, then roll each ball in the remaining 1/4 cup of sugar. Arrange the sugared balls on greased baking sheets, making sure to place them approximately 2 inches apart. Bake the cookies for 12 to 15 minutes or until they turn a light golden brown. Once done, take the cookies out of the oven and allow them to cool before serving.