Gingersnap Cookies

A crisp gingersnap cookie, spiced to perfection and topped with coarse sparkling sugar. This is my tried & true family recipe for Old Fashioned Gingersnaps.

5 from 2 votes

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Prep Time: 15

Cook Time: 15

Servings: cookies

Calories: 109kcal

Ingredients

1 cup granulated sugar (plus extra for rolling)
1 cup salted butter
1/4 cup brown sugar
1 egg
1/3 cup molasses
1 tsp vanilla extract
2 1/4 cups all-purpose flour
2 tsp ground ginger
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/3 cup coarse sparkling sugar

Instructions

Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
Cream together the butter, 1 cup of granulated sugar and brown sugar.
Add in the egg, molasses and vanilla, mixing until combined.
Next, add in the flour, ginger, cinnamon, baking soda and salt. Mix until a very soft dough forms.
Divide the dough into 1 1⁄2 tbsp portions and roll each portion into a mixture of the remaining sugar and coarse sparkling sugar before arranging on the pan.
Bake in the preheated oven for 15- 17 minutes. Cool on the pan completely.
Store at room temp in an airtight container for up to 3 days. Enjoy!

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