Dessert & Baked Goods › Gingersnap Cookies

Gingersnap Cookies

There's nothing like a classic, festive gingersnap cookie. The Sugar Cube's food cart recipe is loaded with molasses, freshly grated nutmeg, cinnamon, cloves and ginger. These cookies are awesome hot out of the oven, or add vanilla ice cream and make yourself a cookie sandwich.

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About Kir Jensen

Watch this video! Get Adobe Flash Player

Tags:

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  • baking cookies
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  • oregon
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About Gingersnap Cookies

There's nothing like a classic, festive gingersnap cookie. The Sugar Cube's food cart recipe is loaded with molasses, freshly grated nutmeg, cinnamon, cloves and ginger. These cookies are awesome hot out of the oven, or add vanilla ice cream and make yourself a cookie sandwich.

About Kir Jensen

The Sugar Cube is a very cool dessert food cart in Portland, Oregon. Owner Kir Jensen has been baking ever since she was a small child and her recipes are inspired by her mom, as is true with many great bakers. Kir strives to bring that same mom-loves-you feeling to everything she creates at The Sugar Cart.

Recipe

Print recipe

Ingredients

  • 6 oz unsalted butter, room temperature
  • 1 cup granulated sugar
  • ¼ cup molasses
  • 1 egg, room temperature
  • ½ tsp vanilla extract
  • 1¾ cup all-purpose flour
  • ¼ tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp freshly grated nutmeg
  • 1 tsp ginger
  • ⅛ tsp cardamom
  • ⅛ tsp cloves

Special Equipment

How-to

  1. Cream butter and sugar until pale, light and fluffy. Make sure to scrape bowl before adding next ingredient
  2. Add molasses to butter and sugar mixture
  3. Add 1 egg and vanilla and beat until well incorporated. Scrape bowl
  4. Sift all dry ingredients together and add slowly to mixer. Mix on low-medium speed just until the flour is no longer visible. Scrape bowl and cover with plastic wrap and chill dough for 1 hour
  5. Preheat oven to 325º
  6. Scoop desired sized balls and roll in granulated sugar before placing on a parchment lined baking sheet
  7. Give each cookie a gentle press with your fingers and make sure to give enough space for the cookies to spread out a bit. Small ice cream scoops or a tablespoon will work well for scooping the cookies
  8. Bake at 325º for 8-10 minutes or until golden brown around the edges
  9. Cool for 20-25 minutes

Note: These cookies hold up really well when stored in an air-tight container. The flavor is even better the next day. Enjoy!

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Comments (1)

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  1. EleniStathoulis:

    So, I made a couple of batches of this recipe over the last couple of days for an event. These cookies are super easy to make and your house will smell amazing! I made them smaller - about half the size of what's shown in the video because I wanted to stretch the recipe. I ended up getting about 5 dozen that way. Thinking of making them for the holidays for some edible gifts. :) (Dec 9, 2009 1:41:06 PM)