Here’s the Gingersnap Cookies recipe from the “Autumn Afternoon Tea” video that was recently published on my YouTube channel. The Gingersnaps in question are as sweet and spicy as autumn sunshine. And nothing could be easier to make. The only mixing equipment you’ll need is a whisk and a spatula!
Does an autumn-themed Afternoon Tea appeal to your sense of well-being? Please join me as I light a fire in the parlor, fix some simple tea sandwiches, and bake — you guessed it — some super-delicious Gingersnap Cookies. Click here to watch.
In order to control the texture of my “snaps,” I bake them at a shockingly-low temperature (315°F.) After about 18 minutes in the oven, the gingersnaps will develop a crisp edge and a soft, chewy middle. Let them remain in the oven for an additional two minutes or so, and they will turn crunchy-munchy throughout. Please keep in mind that the cookies will continue to crisp as they cool to room temperature.
Hard-baked cookies are terrific for dunking. They are also great for crushing and adding to my (super-duper) Butternut Squash Pie. Of course, soft-baked cookies (with a crisp edge) are downright addicting. I polished off a hefty dozen while editing the aforementioned “Autumn Afternoon Tea” video.
Alrighty then. Here’s the printable:
Homemade Gingersnap Cookies
For the dry ingredients:
- 1 2/3 cups (236g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
For the "wet" ingredients
- 1/2 cup (113g) salted or unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) dark brown sugar
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons unsulfured molasses
- 1 yolk from a large egg
- 2 tablespoons whole milk
- 1/2 cup granulated sugar, in a zip-lock bag
- Preheat the oven to 315°F/157°C. Line 3 cookie sheets with baking parchment.
- In a medium bowl, whisk together the dry ingredients. Set aside.
- Put the melted butter in a large bowl. Add the 2 sugars, and beat them in with a spatula. Then beat in the vanilla, molasses, egg yolk, and milk.
- Add the dry mixture to the wet mixture, and stir until a stiff dough develops.
- Form the dough into 1-inch-diameter balls (a 1-inch-diameter cookie scoop is helpful here), and toss them, 6 or 7 at a time, into the bag of sugar. Shake the bag to coat. Then arrange the balls 2 inches apart on the baking sheets.
- FREEZER NOTE: If you are not going to bake all of your cookies at once, you can freeze them on cookie sheets. When the balls of dough are solidly frozen, transfer them to a zip-lock bag. Bake the balls at your leisure!
- Bake in the preheated oven until the balls of dough flatten out, and their edges turn crisp -- about 18 minutes. For cookies that are crisp throughout, bake for about 20 minutes. Cool completely on wire racks. The cookies will continue to crisp as they approach room-temperature.
Linda C Cramp says
The fire in the fireplace is perfect for a christmas card!!!! get out your decor and take some pics for your card!!!!
Kevin Lee Jacobs says
Hi Linda – That is a great idea. Thank you!
Rita Bellini says
Ahhhh! Afternoon tea……like music to my ears. Thank you Kevin. I’ll be making these.
Kevin Lee Jacobs says
Hi Rita – If you try these biscuits, please let me know how the recipe works out for you!
Jennifer Cloutier says
Hello Kevin, thank you for posting this Gingersnap recipe.
How did you know that my husband just requested them when he arrived home after work? It is one of his favourite cookies!
This is my first time reviewing but I have made many of your recipes and they are all great and your videos are both calming and humorous.
Thanks for all you share.
Hello Kevin, I just adore watching you! You have such a good heart, I see that with Avery and Binky. Can’t wait to make some of your recipes, like the gingersnaps. These will make such great Christmas cookies. Also, I watched your back youtube shows and you made a split pea soup but I didn’t write it down, so I will be going back to that so I can make it.. Again just love watching you; you just make us feel like we are all great friends..
Kevin Lee Jacobs says
Hi Jennifer – Thank you so much for watching the videos!
Hi Sandy – Makes me happy to know that you are watching some of my older YouTube videos. Hugs to you!
Will try this version.
Either you’ve been unwell (I hope not) or you’ve pretty much quit with your website… which I can understand, it takes a good bit of energy and effort to keep something like that going.
I love gingersnaps and make them for my family at birthdays and Christmas, they’re very popular. 🙂 Mine tend to be very thin and crispy, which is how they like them.
Judy Butler says
Dearest Kevin and Spouse,
I wasn’t too sure where to leave you a message so I hope you find this one.
Kevin, I am sincerely heartbroken with genuine tears and sorrow over your announcement that sweet Tiger has passed away.
I am ‘Mum’ to a ‘cousin’ of Tiger’s. Kiefer is his name (aka Silly Goose).
I say ‘cousin’ because Kiefer has a strong resemble to Tiger. Kiefer turned 15 years old on September 23rd, so he is a senior, like me.
I’ve had the most love from Kiefer over the years that anyone could imagine.
We ‘talk’ to each other in his language and, believe me, he always has plenty to say. He tells me everything!!
Anyway, Kiefer and I decided to let you know how much we care and we made a small donation to our our local SPCA in Tiger’s name to honour his memory.
Please know how sad we are and are thinking of Tiger’s parents during this time.
I can only say (and I believe believe this to be true), that just as Kiefer has had to wait for me for months to come home from hospital, Tiger will be waiting for you, for ‘someday’.
You will meet each other again.
I will try to send you a picture of Kiefer (proud Mom).
I may need to do that on another of your venues, if not here.
It’s now your turn for a big virtual hug. To you and your spouse.
Keep well, Kevin.
Judy (Ontario Canada)