Grandmas Gingersnap Cookies

Grandma’s secret recipe for Gingersnap Cookies is a treasured family heirloom, passed down through generations. These soft, chewy treats are infused with warm spices and a hint of sweetness, evoking memories of cozy winter afternoons spent gathered around the fireplace.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 1 cup unsalted butter, at room temperature
• 1 cup white granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• Decorative sugar or sprinkles for topping (optional)

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the dry ingredients until a dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the dough to about 1/4 inch thickness.

Cut into desired shapes using a cookie cutter.

Place the cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie.

Bake for 10-12 minutes, or until the edges are set and the centers are just slightly soft.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

If desired, sprinkle with decorative sugar or sprinkles before baking.

Store cookies in an airtight container at room temperature for up to 5 days.

Notes

Use high-quality spices for the best flavor. For an extra crunchy cookie, chill the dough for at least an hour or overnight.

If using decorative sugar or sprinkles, sprinkle them on the cookies before baking for a fun pop of color.

To ensure even baking, make sure to space the cookies about 1 inch apart on the baking sheet. For a softer cookie, bake for 9-10 minutes, and for a crisper cookie, bake for 12-13 minutes.

These cookies will keep for up to 5 days at room temperature, but they’re best served fresh.

Nutrional Value

• Calories: 140
• Total Fat: 7g
• Saturated Fat: 4.5g
• Cholesterol: 20mg
• Sodium: 50mg
• Total Carbohydrates: 20g
• Dietary Fiber: 0g
• Sugars: 8g
• Protein: 2g