These homemade gingersnaps have just the right amount of spice, can be baked a little less for a chewy cookie or a little more, making them perfect for coffee dipping.
Mark loves gingersnaps. He says they’re perfect for dipping in coffee. I, on the other hand, prefer my cookies to be soft and chewy.
The solution? Homemade gingersnaps. I want chewy, so I bake a little less. He wants coffee dipping worthy, so I bake his a little longer.
Sometimes the store bought cookies have just a little too much spice in them, but these cookies are perfect. Even my 12-year-old son liked them.
The best part of any recipe for me, aside from being tasty, is when it’s easy. These gingersnaps fall into that category.
Tools for Homemade Gingersnaps
- Baking Sheet – Bake large batches of cookies
- Silicone Baking Sheet – No need for oil, cooking sprays, or parchment paper
- Cooling Rack –Stacked cooling racks let you cool dozens of cookies or 3 cakes all at once without taking up a lot of space
Making Homemade Gingersnaps
- After you mix up your dough, simply roll it into 1-inch balls.
- Next, roll those babies in some sugar.
- Make sure you put them 2 inches apart on the cookie sheet, so they don’t spread into each other and get all smooshy.
- Now you’re ready to bake them! In just about 15 minutes, we’ll have some delicious homemade gingersnaps!
Tip: Bake Homemade Gingersnaps a Minute or Two Less for Chewy Cookies
Don’t they look fabulous?
Now, put some string around those babies and give them to your friends and neighbors – unless you’d rather hoard them for yourself.
More Cookie Recipes You’ll love
- Classic Peanut Butter Cookies
- Classic Snickerdoodle Cookies
- Double Chocolate Brownie Cookies
- Dark Chocolate Cherry Cookies
- Easy Peanut butter Jelly Cookies
- Movie Theater Cookies
- Semi-Homemade Red Velvet Cake Sandwich
What are your favorite cookies? Tell me in the comments!