Can you make gingersnap cookies without molasses?

Unfortunately, no. The richness of the molasses is what provides the flavor. If you remove it, you’ll end up with an entirely different cookie.

Can you make a half-batch gingersnap cookie recipe?

Yes! This gingersnaps cookie recipe itself calls for one egg. I’ve successfully made a half batch many times. In a small bowl whisk together one large egg and then measure out 2 tablespoons of egg for the dough.

Can I use fresh ginger instead of ground ginger for this Gingersnap recipe?

Absolutely! If you love that fresh ginger flavor, go for it!

What type of molasses should I use for these ginger cookies?

Most molasses you find at the grocery store is unsulphured molasses. However, if you want to reduce the sugar content even more, use blackstrap molasses, as it has the lowest sugar content of all molasses.

Can I substitute the coconut sugar for something else?

Absolutely! If you don’t have or can’t find coconut sugar, swap it for maple syrup or another natural sweetener !

Do I need an electric mixer for this recipe?

I highly recommend it, as beating the butter and sugar until fluffy can be difficult when mixing by hand. An electric hand mixer would work as well!

The Best Ever Soft and Chewy Gingersnaps Cookie Recipe!

Gingersnaps Cookie Recipe

Print Recipe

★★★★★

5 from 1 review

Here is the best recipe for a soft and chewy Gingersnaps Cookie! They’re so easy to make and just as healthy as they are delicious. Also way better than store-bought! Pairs well with other healthy cookies like Molasses Breakfast Cookies and Healthy No Bake Cookies.

Author: Tiffany
Prep Time: 70 minutes
Cook Time: 9-11 minutes
Total Time: 29 minute
Yield: 20-22 Servings 1x
Category: Dessert
Method: Baking
Cuisine: European

Ingredients

Scale

¾ cup unsalted butter, room temperature
¾ cup granulated sugar (I recommend coconut sugar)
1 egg
¼ cup molasses
2 ¼ cups whole wheat flour (I recommend einkorn flour)
1 Tbsp powdered ginger
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
½ tsp ground cloves
¼ tsp salt
Up to ¼ cup granulated sugar, for rolling

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl or in a stand mixer, beat the butter and sugar on medium-high until it’s light in color, about 2 minutes. (Note: Coconut sugar won’t be as light as granulated white sugar.) Scrape down the sides and the paddle.
Add the egg and molasses and beat again on low speed, until incorporated well, about 2 minutes. Scrape down the sides and the paddle.
Add the flour, ginger, cinnamon, baking powder, baking soda, cloves, and salt and beat on low speed until JUST combined. Stop mixing AS SOON AS the white flour particles disappear. (Note: Overbeating cookie dough leads to tough cookies, instead of soft and chewy cookies.)
Place the dough in the refrigerator to chill for one hour.
Line a large baking sheet with a silpat mat and using a cookie scoop, scoop two scoops of dough per cookie onto the baking sheet. Leave about 2-3” of space between each cookie. (If you’re using these USA baking pans and these silpat mats, you’ll get 12 cookies per pan.)
Measure 2 tablespoons of sugar in a small bowl. (I use and recommend these small glass bowls.)
When you’ve scooped all the cookies, working with one at a time, roll the scooped dough into a ball using the palm of your hands. Roll the cookie dough in the sugar so it’s coated well. Place it back onto the baking pan. Repeat the process for all the cookies and place the pan of cookies in the refrigerator for 15 minutes.
Preheat the oven to 375F.
Bake the cookies for 9-11 minutes, JUST until the edges start to turn darker in color.
Remove from the oven and allow the cookies to cool on the pan for 5 minutes before placing them on a cooling rack to cool completely.

Notes

These cookies require a one-hour chill time. This is SUPER important. The butter is at room temperature, combined with the molasses, which means extra soft dough. Keep this in mind as you go to make this gingersnaps cookie recipe.
Be sure to incorporate ALL the butter. You don’t want to see any stray pieces of butter in the dough. Be sure to scrape down the bowl and paddle well and often.
Roll the gingersnap dough. I like to use this cookie scoop when making cookies, just so they’re all nice and uniform (and the kids don’t argue over who gets the bigger cookies). You can use one scoop or two for your cookies, but either way, you’ll want to roll the dough together to make a ball.
Don’t skip rolling the dough in sugar! The sugary tops give the cookies a really pretty crust. The flavor of the cookie is ON POINT if you skip the sugar roll, but really – who wants to skip rolling cookies in sugar?! These cute little bowls make this really quick and easy.

Nutrition

Calories: 152

Keywords: gingersnaps cookie

Find it online: https://dontwastethecrumbs.com/chewy-gingersnap-cookies/