This gingersnap cookies are so easy to make and is made with simple ingredients. You're gonna love this gingersnap cookie recipe! If you love soft and chewy gingersnap cookies, this is the gingersnap for you!
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The Best Gingersnap Cookies
If you're into baking this holiday season, I've got the best cookie for you! They're quick to throw together and beautiful!! I like enjoying them plain and also dipped in white chocolate.
To dip or not to dip, I pray that's your toughest question for today, happy holidays!
Check out the crinkle on the top of these gingersnap cookies. I don't usually take the time to roll my cookies into balls but for this gingersnap cookie recipe, it's worth it.
You will roll the dough into balls and then roll around in granulated sugar. Let me tell ya, these are to die for!
Make-Ahead Cookie Dough
- Fridge- You can make the cookie dough ahead of time. It will last in the fridge for a couple of weeks in an airtight container.
- Freezer- Like most cookie doughs, this dough can be frozen and baked at a later date. Simply scoop into balls and place on a parchment-lined pan and freeze until solid. Once frozen, remove from the cookie sheet and place in a freezer bag. They can be stored in the freezer for 3-4 months.
- To Bake Frozen Cookies: Defrost for an hour or two in the fridge and bake as directed. If the dough is very cold, you may need to add a minute or two of cook time.
Storing Baked Cookies
You can also store the cookies already baked.
- Airtight Container- If you want to store the cookies already baked, just place them in a container with a lid. They will stay fresh for a few days.
- Freezer- If you haven’t tried this method, you’re missing out. Cookies freeze really well and are so fun to grab out of the freezer and enjoy. Let them thaw for a few minutes and you’ll have an extra chewy cookie to enjoy. Cookies can remain in the freezer, in an airtight container or freezer bag for up to 3 months.
Optional Add-Ins
- Nuts: just about any kind! Toast them in a saute pan about 5 minutes first or lightly toast them in the oven before adding to the dough.
- M&M’s: plain, peanut, coconut, peanut butter, all sizes, shapes, and flavors! A really fun and cute addition.
- Dried Fruit: cranberries, raisins, blueberries, strawberries, flaked coconut (super yummy when it’s toasted) and even sliced & dried bananas!
- Extra Crunch: try crushing some whoppers, crushed potato chips, or pretzels,
More of the Best Cookie Recipes
- Andes Mint Cookies
- Chewy Chocolate Chip Cookies
- M and M Cookies
- Snickerdoodle Cookies
- Cranberry Orange Cookies
- Eggnog Cookies
- Molasses Cookies
- Gingersnap Cookies
- Coconut Chocolate Chip Cookies
- Monster Cookies
Tips for making these amazing Gingersnap Cookies:
- You can make the dough ahead of time. Just be sure the dough is room temp before baking
- Roll you gingersnap cookie dough into balls and then roll in granulated sugar. This gives them a little sparkle and a sugar crisp on the outside of the cookie.
- You can use white chocolate chips or white chocolate wafers for this recipe. If you are using chocolate chips, melt 2 Tablespoons of coconut oil in with the white chocolate chips. This will keep the white chocolate soft.
Gingersnap Cookies
Ingredients
- 2 Cups Sugar
- 1 1/2 Cups Vegetable Oil (or coconut oil, melted)
- 2 large Eggs
- 1/2 Cup Molasses
- 4 Cup Flour
- 4 teaspoons Baking soda
- 1 Tablespoon Ginger
- 2 teaspoons Ground cinnamon
- 1 teaspoon Salt
- Additional sugar (to roll the cookie dough balls)
For the white chocolate dip
- 1 12 oz 1 pkg white chocolate chips or 2 cups white chocolate wafers
- 2 Tablespoons Coconut Oil--if using the chocolate chips
Instructions
- Preheat oven to 350 degrees
- Spray a baking sheet with non-stick cooking spray.
- In a small bowl, add about a 1/2 cup sugar. (this will be used to roll and coat the cookie dough balls before baking)
- In a mixing bowl, combine sugar and oil. Mix well. Add eggs, one at a time, beating well after each addition. Add molasses and mix again.
- Combine all dry ingredients in a separate bowl, flour, baking soda, ginger, ground cinnamon, and salt. Mix all the dry ingredients together until combined and then slowly add it to the sugar mixture.
- Mix until well combined.
- Take 1 1/2 Tablespoons of cookie dough in your hands and roll into a ball. Roll the ball of cookie dough in the bowl with the granulated sugar and then place on a cookie sheet about 3" apart.
- Bake at 350 degrees for 1-12 minutes or until the cookie springs back when lightly touched. Take out of the oven and let the cookies cool on a cooling rack for 3 minutes.
For the white chocolate dip
- If you're using the chocolate wafers, just melt in the microwave for 30 seconds at a time, stirring frequently, until melted.
- If you're using white chocolate chips, add the chocolate chips to a microwave-safe bowl and melt for 30 seconds and then stir. Repeat this process until the white chocolate chips are melted.
- When the cookies are cool. Dip the cookies halfway into the white chocolate and shake off the excess. Place on wax or parchment paper to harden. Enjoy!
Nutrition
Here are some more of the best cookie recipes!
Coconut Chocolate Chip Cookies
Chocolate Peanut Butter Cookie
If you’ve tried this recipe, please rate it and leave a comment on this post. I love hearing feedback from you helps me and other readers too! If you love Pinterest, feel free to leave a comment and photo there too. Also, if you like to share, use the hashtag #thecarefreekitchen on Instagram and tag me @thecarefreekitchen so I can find you and give your post some love. You can also find me on Facebook at The Carefree Kitchen. Thank you!!
This gingersnap cookies are so easy to make and is made with simple ingredients. You're gonna love this gingersnap cookie recipe! If you love soft and chewy gingersnap cookies, this is the gingersnap for you!
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