Also known as ginger nuts, gingersnaps are popular cookies made from ginger and other spices. Their robust flavor makes them a favorite for around the Thanksgiving and Christmas [[holidays. To find out more about these sweet treats, read on to learn how to make gingersnaps.

Gingersnaps are similar to gingerbread, using molasses, but have a distinct taste with ginger, cardamom and cloves also going into the dough. The recipe is fairly straight forward, but the amount of spices you use can be varied to find a combination that you like best.

While the cookies are relatively easy to make, most gingersnap recipes require the mixed dough to be refrigerated or frozen, sometimes as long as overnight, so be sure to plan ahead. They are prepared along the lines of sugar cookies, either dropped onto baking sheets or rolled and cut into shapes with cookie cutters. One common method is to roll one-inch balls of the gingersnap dough in sugar, pressing flat with the bottom of a drinking glass before baking.

This step-by-step guide explains the ingredients and preparation method for making traditional gingersnap cookies. If you'd like to make the recipe your own, check below in the variations section for ideas.

• 3/4 cup butter, softened
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1/4 cup molasses
• 2 cups flour
• 2 tsp. ginger, ground
• 1 tsp. cinnamon, ground
• 1/4 tsp. cloves, ground
• 1/4 tsp cardamom, ground
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• Sugar, for rolling unbaked cookie balls

1. Beat together the butter, sugar and brown sugar in a large mixing bowl until smooth and creamy.
2. Add in the egg and molasses, mixing until well combined.
3. Sift together the flour, ginger, cinnamon, cloves, cardamom, salt and baking soda into a medium bowl.
4. Gradually add the flour mixture to the butter mixture, mixing well between additions until well incorporated.
5. Cover the dough and refrigerate for at least one hour.
6. Preheat your oven to 325 degrees F.
7. Shape the dough into one-inch balls. Roll each in sugar and place on a cookie sheet.
8. Press each ball slightly with the bottom of a drinking glass dipped in sugar.
9. Bake for 8 to 12 minutes.
10. Allow to cool slightly on the cookie sheet then transfer to a wire rack to cool completely.
11. Serve and enjoy!

1. Try the recipe with both dark and light molasses to find a taste you enjoy best.
2. For a more robust cookie, increase the spices slightly, or for a more subtle flavor, decrease the spices by a bit.
3. Try rolling the dough flat and creating the cookies with cookie cutters if desired. These can be decorated with icing or other toppings just like sugar cookies.
4. Add a bit of cinnamon to the sugar before rolling the unbaked dough balls for added flavor.

Gingersnaps | Gingersnaps Recipes | How to Bake Cookies | How to Make Christmas Cookies | How to Organize a Cookie Swap | How to Bake | Gingerbread | How to Make Gingerbread Cookies | Ginger