Really Good Gingersnaps
It won’t be long before we’ll all be baking for Christmas. A cookie that I make nearly every Christmas is a Gingersnap whose recipe I got from a friend back in 2003.
I’d like to call this the best ever Gingersnap cookie, but my grandmother baked those and I don’t have her recipe, so I’ll call these Really Good Gingersnaps. They really are good. So good that I have trouble eating just one.
I love making this gingersnap cookie every year at Christmas. Gingersnaps are good any time, but for some reason I think of them as a Christmas cookie, probably because they were one of many cookies that my grandmother shared with us each year at Christmas.
This gingersnap cookie recipe produces a cookie that is crisp on the outside with a soft and chewy middle.
Ginger and cinnamon make these gingersnaps smell as good as they taste. To make the cookies uniform in size, I use a 1″ cookie scoop. To add an extra bit of crunch to the outside of the cookie, I roll each cookie dough ball in a mixture of sugar, ginger, and cinnamon before they are baked. If you want to make a larger cookie, use a larger cookie scoop and bake them a tad bit longer.
My neighborhood has a wonderful tradition at Christmas. We make plates of cookies for each other and deliver them to each house. Be sure to check out all of my cookie recipes that I use for this tradition.
Really Good Gingersnaps
Recipe details
- 46 Cookies
- Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
Comments
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You have 1 cup sugar listed does that include the 1/4 cup to use to roll them in? Or is it 1 and 1/4 cup sugar total? Thanks!