Oh, hey Classic Gingersnap Cookies, welcome to the Christmas cookie partay. I don’t have any cookie exchanges coming up but gift giving is around the corner (annnd I’ve got 50 gift ideas for bakers you can check out here). This light and crispy gingersnap cookie recipe will be part of my holiday gift giving this year.
BTW, this is another slice and bake cookie recipe (you can check out my Slice and Bake Christmas Sugar Cookies too!). It is thee perfect option if you want to skip the floury mess of cookie cutters and rolling pins. Sometimes, it’s okay to keep Christmas cookie making low key, ya know?
Here’s the equipment you’ll need:
- Medium bowl
- Large bowl
- Standing mixer of handheld mixer
- Wire whisk
- Baking sheets
- Measuring spoons
- Measuring cups
- Chef’s knife
- Rubber spatula
- Parchment paper
- Plastic wrap
While these cookies are easy to make and bake, I should caution you on how much time they should spend in the oven. When done right, these cookies are thin and require minimal time in the oven, so take them out after 8 minutes, even if they look underdone.
As with most cookie recipes, after sifting your dry ingredients together, you’ll cream the butter and sugar together until it’s light and fluffy.
Then you’ll stir in the dry ingredients (key word, stir) just until the dough is crumbly (see photo above). Form the dough into a log, chill, slice and bake!
And there you have it, your brand spankin’ new Classic Gingersnap Cookie recipe, just in time for your Christmas cookie baking plans!
P.S. -Are you done shopping yet? Check out my Holiday Gift Guide for Bakers! Every link is an Amazon link to make your shopping super easy 🙂
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Classic Gingersnap Cookies
Add this Classic Gingersnap Cookie recipe to your Christmas cookie making plans! These super thin and crisp homemade gingersnaps require no rolling pins, no floury messes and are perfect for your Christmas cookie recipe collection!
Serves: 24 cookies
- 1½ cups flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, softened
- ¾ cup brown sugar, packed
- In a medium bowl, whisk flour, ginger, cinnamon, baking powder and salt together. Set aside.
- In a standing mixer or using a handheld mixer, cream butter and sugar together until light and fluffy.
- Gradually stir the flour mixture into the butter mixture. Scrape the bowl using a rubber spatula between additions. Dough will be crumbly (see photos).
- Divide the dough into one round log about two inches thick. Wrap in plastic wrap and chill in the refrigerator for two hours.
- After two hours, preheat oven to 350 degrees. Using a large, sharp chef’s knife, slice the cookies thin, about ⅛ inch thick. Place cookies on a baking sheet covered with parchment paper, about two inches apart from each other.
- Line baking sheets with parchment paper and bake cookies about 8 minutes, or just until the edges start to crisp. Allow cookies to cool on baking sheets for two minutes before transferring to a cooling rack. Store in an airtight container.
Add one or two tablespoons of milk if dough is too dry and not at the crumbly stage.