Add homemade Gingersnap Cookies to your holiday baking list! With a classic taste, your Christmas cookies will be Santa’s favorite this year.
Oh, snap! Yup, I had to say it, just such a fun throwback saying! Gingersnap Cookies are making their appearance on our holiday cookie trays and they couldn’t be more delicious.
Gingersnap Cookies remind me of cookies from my childhood that my grandma and grandpa would buy. My grandma wasn’t a huge baker, so when cookies found their way into the pantry, they were store-bought. As a kid I didn’t care, cookie time with my grandparents was a treat.
As an adult, I’ve loved incorporating versions of ginger cookies into my holiday baking. I adore the flavor and for me, I love having something that has levels of flavor not just a punch of teeth-aching sugary sweet taste.
Gingersnap cookies have a few extra steps which aren’t difficult, but the results will make the extra effort worth your while. These cookies make fantastic gifts, box some up and spread some holiday cheer.
What ingredients do you need to make Gingersnap Cookies?
- Brown Sugar
- Egg Yolk
- Vanilla Extract
- Baking Soda
- SPICES: Ginger, Cinnamon, Nutmeg, Cloves, and a surprising ingredient! (See the recipe card below!!!)
- Granulated Sugar
Some tips for making Gingersnap Cookies:
- Use parchment paper or silicone baking liners so your cookies don’t stick. It makes clean up a piece of cake!
- Yes, you read the ingredients correctly! That’s where the SNAP comes from!
- After cooling completely, store cookies in a resealable container.
- For uniform-sized cookies, use a cookie scoop.
Simple Steps for making Gingersnap Cookies:
Complete instructions in the recipe card below, here are the basics.
Wet ingredients are mixed together. Dry ingredients are then incorporated.
Here are some other amazing holiday cookies to try:
- Soft Ginger Cookies
- Cinnamon Bread Cookies
- Peppermint Bark Cookies
- Frosted Chai Spiced Eggnog Cookies
Looking for a great beverage to enjoy with your cookies?
- Salted Caramel White Hot Chocolate
- Slow Cooker White Mint Hot Chocolate
- Eggnog Latte
- Gingerbread White Hot Chocolate
If the dough is difficult to scoop, cover it with plastic wrap and refrigerate 15 minutes before scooping. Store the cookies in an airtight container after allowing to cool.
If the dough is difficult to scoop, cover it with plastic wrap and refrigerate 15 minutes before scooping.
Store the cookies in an airtight container after allowing to cool.