Go Back
–+ servings
Gingersnap Cookie Recipe

Soft and Chewy Gingersnap Cookie Recipe with Espresso Twist

This Soft and Chewy Gingersnap Cookie Recipe brings warmth and delightful flavors to your holiday gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 2 hours 42 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups all-purpose flour Essential for structure; no gluten-free alternative provided.
  • 1 teaspoon baking soda Works as a leavening agent.
  • 2 teaspoons ground ginger Core spice defining gingersnap taste.
  • 1 teaspoon instant espresso powder Optional, enhances flavor depth.
  • 1 teaspoon ground cinnamon Adds warmth and sweetness.
  • ½ teaspoon ground cloves Provides subtle earthiness.
  • ¼ teaspoon salt Balances sweetness.
For the Sweetness and Richness
  • ¾ cup unsalted butter Adds moisture and rich flavor.
  • ½ cup brown sugar Provides sweetness and moisture.
  • ½ cup granulated sugar Used for rolling cookies.
  • 1 large egg Serves as a binder.
  • ⅓ cup molasses Key ingredient for gingersnap flavor.
  • 1 tablespoon orange zest Optional, adds citrusy brightness.

Equipment

  • mixing bowls
  • whisk
  • Cookie scoop
  • Baking sheets
  • parchment paper

Method
 

Step-by-Step Instructions
  1. In a small mixing bowl, whisk together flour, baking soda, ground ginger, espresso powder, ground cinnamon, ground cloves, and salt.
  2. In a medium bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in egg, molasses, and orange zest.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Cover the dough with plastic wrap and refrigerate for at least 2 hours.
  5. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  6. Roll dough into balls about 1.5 inches in diameter and coat in granulated sugar.
  7. Place on baking sheets, leaving space between each. Bake for 8-12 minutes.
  8. Let cool on baking sheets for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 130kcalCarbohydrates: 18gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 80mgPotassium: 60mgSugar: 9gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Chill dough for softness and avoid overbaking to maintain texture. Store in an airtight container at room temperature for up to 2 weeks.

Tried this recipe?

Let us know how it was!