Truly, the best Gingersnap Cookie Recipe. This past weekend was so trying. There were a lot of cookie failures but if there is one cookie recipe I can always count on, it’s my Gingersnap Cookies! So crispy on the outside with a chewy center that keeps you coming back for more! This year I got a little festive and decided to dip the cookies in melted vanilla chip wafers and decorate little hollies on them. Get festive and impress guests with these cute gingersnap cookies.
The Key to the Perfect Cookie
REFRIGERATE 👏🏿 THAT 👏🏿 DOUGH 👏🏿. This needs to be stressed. If you want a soft cookie, sure, skip that step. But if you want those crisp edges with a soft inviting center, then you’re gonna need patience – because I recommend refrigerating the dough for at least 24hrs. What happens is that once in the oven, the cookie dough will begin to cook from the outside in. So technically the outside of the cookie will be cooking longer than the center.
I recommend this for all my cookies because that is how a cookie should be – crispy AND soft.
The Blessed CookieTool
Imagine a world where every batch of cookies you make, every scoop turns out the same size. Imagine being able to quickly scoop mounds of cookie dough. Ok, now stop imagining and go to Target and purchase a cookie scooper. THIS THING IS A GAME CHANGER. Long gone are the days of bending spoons because I bought a cookie scooper – and let me tell you, it’s worth it. It not only makes the whole process of baking cookies more efficient but the cookies just look so much more presentable. I highly recommend buying one, they’re worth it!
- 1.5 Tbsp Cookie Scooper
For the Cookie
- 2 Cups All Purpose Flour
- 2 Tsp Baking Soda
- 1 Tbsp Ground Ginger
- 1/2 Tsp Nutmeg
- 1/2 Tbsp Cinnamon
- 1/2 Cup Packed Brown Sugar
- 1/2 Cup Granulated Sugar
- 3/4 Cup Salted Butter Room Temperature and softened
- 1/4 Cup Molasses
- 1 Tsp Pure Vanilla Extract
- 1 Egg
For the Vanilla Dip (optional)
- 1 Bag Vanilla Wafers
- Red & Green Decorating Frosting
- Mix together the flour, baking soda, ground ginger, nutmeg, and cinnamon.
- In a separate bowl, using a hand mixer, cream together the butter, both sugars, vanilla and molasses (about 3-4 minutes). When the mix is creamy and well incorporated, beat in the egg (about another minute).
- Using about a half cup at a time, add the dry mix to the wet. Repeat this step until all the dry ingredients are in the wet mix.
- Cover the dough tightly with plastic wrap and refrigerate the dough for 24hrs.
- Preheat oven to 350°F
- Using a 1.5 Tbsp scooper, scoop your dough onto a silpat lined (or parchment) baking sheet.
- Bake for 11-13 minutes. Once cooled completely, cookies will flatten.
- Line a baking sheet with parchment paper.
- Melt the vanilla wafer chips in a make-shift double boiler (my preferred method) or in 30 second increments using a microwave.
- Dip your cooled cookie halfway in the vanilla dip, then place on parchment paper.
- Pop cookies in freezer for about 3-5 minutes. The vanilla dip will harden during this time and be ready for decorating!
Did you make this recipe? Tell me how it went – leave a review and rate this recipe below!