This old fashioned gingersnap cookies recipe is easy, stackable and the perfect addition to your holiday cookie box! Ginger molasses cookies boast tons of spice flavor and remind you of the comforting holiday cookies you grew up with!
How Does This Recipe differ From Others?
There is a pretty big movement for ‘soft cookies’ out there. Traditional ginger snaps ‘snap’ when you break them in half.
In this recipe, you have the option to make soft or crisp ginger snap cookies!
The thinner you roll them, the more snap you get! The thicker you roll them, the softer they turn out. You can turn them into whatever kind of snaps you like, and that’s the beauty of it.
You’re Going To Love This
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How To Make Old Fashioned Ginger Snap Cookies:
Mix and sift the flour, cinnamon, ginger and salt. Cream the butter and sugar gradually in a stand mixer until light and fluffy, then add eggs and molasses. Dissolve baking soda in coffee, and add the flour and coffee to the molasses mixture.
Chill it, roll it, cut it and bake it! Easy as that!
This Bamboo Bread Box would make a GREAT Christmas cookie box!
When To Serve Ginger Molasses Cookies:
These snappy ginger snaps are such a great classic Christmas cookie recipe! They will definitely remind you of grandmas house around the holiday because of the sweet and spicy aroma from the ginger and cinnamon.
The recipe yields a lot of cookies, so they are the absolute perfect addition to your Christmas cookie box gifts!
But don’t limit yourself to only baking them around the holidays! You can really enjoy crispy ginger snaps year round!
Frequently Asked Questions:
| Do I NEED to use coffee in this recipe? | Yes! To make things easier for yourself, brew an extra cup of coffee on the morning you planning on making the cookies. You don’t taste any coffee flavor in the cookies, and it helps to develop the flavors. |
| What if I over cook them? | If you over cook the ginger molasses cookies, leave them out overnight. The moisture in the air will help to penetrate the cookie, and by the next morning you will have a batch of chewy ginger molasses cookies! |
| Do I have to sift the flour? | You technically do not have to sift the flour. Since we are beating the ingredients in a stand mixer, and the dough isnt super delicate, it is not necessary. I do it to break up any lumps. And I like how light and fluffy the powdered ingredients are after sifting, but if you dont have a sifter, dont worry about it. |
Old Fashioned Ginger Snap Cookies
Equipment
- Stand Mixer
Ingredients
- 3 3/4 cups sifted flour
- 1/4 tsp salt
- 2 tsp cinnamon powder
- 2 tsp ginger powder
- 1/2 cup room temperature butter
- 1 cup granulated sugar
- 1 egg
- 1/2 cup molasses
- 1/2 tbsp baking soda
- 1/2 cup strong coffee, room temperature if not room temp, just not TOO hot
Instructions
- Pre-heat the oven to 375 degrees F. Sift the flour, salt and spices into a large bowl.
- Using a stand mixer, cream the butter and sugar until light and fluffy. You may need to stop the machine and remove the mixture from the sides of the bowl a few times.
- Add to the stand mixer the eggs and molasses. Mix until fully combined.
- Dissolve the baking soda in the coffee. Add the flour mixture to the stand mixer alternately with the coffee and mix just enough after each addition to combine the ingredients.
- Ball the dough (it will be sticky!), and wrap with plastic wrap. Place the dough ball in the refrigerator until fully chilled, at least 3 hours, preferably overnight.
- Once chilled, roll the dough out on a parchment paper lined baking sheet. (This may be slightly difficult, but I find it easier to do it this way than to transfer it after rolled, since the dough is sticky). For softer cookies, roll until about 3/8" thick. For ‘snappier’ cookies, roll until about ⅙ inch thick. Cut with any cookie cutter you like. If you do not have a cookie cutter, you can use the opening of a glass cup.
- Remove the extra dough around the cookie cut outs, and move the cookies so there is enough room between them.
- Sprinkle generously with granulated sugar. Bake in the oven for about 9 minutes. Transfer to a cooling rack. Store in an airtight container.
If you liked this old fashioned ginger snap cookies recipe, go check out my Pecan Pie Bites recipe!
Toasties: Pecan Pie Bites