Gingersnap Cookies

Gingersnap Cookies… perfectly crunchy and chewy. These are great any time of year, but especially delicious around the holidays!

Gingersnap Cookies
Print Recipe
Gingersnap Cookies
Print Recipe
  • 3/4 Cup Cup of Donia Farms Sea-Salted GrassFed Butter Softened
  • 1/4 Cup Molasses
  • 3/4 Cup Granulated White Sugar
  • 1/4 Cup Brown Sugar
  • 1 Tbsp Ground Ginger
  • 1 Tsp Ground Cinnamon
  • 2 Tsp Baking Soda
  • 1 Egg
  • Granulated White Sugar For Rolling dough balls
  1. Preheat Oven to 350 Degrees (Note, allow 20 minutes for dough chill time)
  2. In a bowl, whisk together the flour, baking soda and spices
  3. In a separate bowl, beat the butter until light and fluffy. Add in the sugars, and beat until creamy. Add egg and molasses and beat until well combined.
  4. Slowly add flour mixture to the butter mixture until flour incorporated and dough forms.
  5. Take one tablespoon of dough and roll into a ball. Then, roll the ball in cinnamon sugar.
  6. Place dough balls on plate and chill for 20 minutes in the fridge before baking.
  7. Transfer dough balls to cookie sheet placed at least two inches apart. Cook in preheated oven for 8 minutes.
  8. Enjoy with tall glass of milk!

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