Directions
Follow these simple steps to make your Gingersnap Cookies:

Preheat the Oven: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground ginger, cinnamon, cloves, and nutmeg. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add the molasses, egg, and vanilla extract, and beat until well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Form the Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar to coat, then place them on the prepared baking sheets about 2 inches apart.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to cooling racks to cool completely.
Tips and Shortcuts
Uniform Cookies: Use a cookie scoop to ensure uniform-sized cookies that bake evenly.
Extra Crispy: For a crispier texture, bake the cookies for an additional 1-2 minutes.
Storage: Store the cookies in an airtight container to keep them fresh and chewy.
Recipe Swaps and Variations
Spicy Kick: Add a pinch of cayenne pepper for a subtle spicy kick.
Chewy Option: For chewier cookies, replace half of the granulated sugar with brown sugar.
Gluten-Free: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.
How to Store Leftovers
Leftover Gingersnap Cookies can be stored in an airtight container at room temperature for up to 1 week. You can also freeze the dough balls for up to 3 months. When ready to bake, simply thaw the dough balls in the refrigerator overnight and bake as directed.

Food and Drink Pairings
These cookies pair wonderfully with a warm cup of tea, coffee, or hot chocolate. For a festive treat, serve them alongside a glass of eggnog or a scoop of vanilla ice cream.

Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can make the dough ahead of time. Store it in the refrigerator for up to 2 days or freeze the dough balls for up to 3 months.

How do I get perfectly round cookies?
To get perfectly round cookies, roll the dough into balls and flatten them slightly before baking. You can also use a round cookie cutter to shape them after baking while they are still warm.

Can I add other spices?
Absolutely! Feel free to experiment with other spices like cardamom or allspice to customize the flavor to your liking.

Conclusion and Call to Action
We hope you enjoy baking and savoring these delightful Gingersnap Cookies. They’re a perfect addition to your holiday baking repertoire and are sure to become a family favorite. If you loved this recipe, please share it with your friends and family. Don’t forget to subscribe to our blog for more delicious and festive recipes!

Happy baking!

Directions
Follow these simple steps to make your Gingersnap Cookies:

Preheat the Oven: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground ginger, cinnamon, cloves, and nutmeg. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add the molasses, egg, and vanilla extract, and beat until well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Form the Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar to coat, then place them on the prepared baking sheets about 2 inches apart.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to cooling racks to cool completely.
Tips and Shortcuts
Uniform Cookies: Use a cookie scoop to ensure uniform-sized cookies that bake evenly.
Extra Crispy: For a crispier texture, bake the cookies for an additional 1-2 minutes.
Storage: Store the cookies in an airtight container to keep them fresh and chewy.
Recipe Swaps and Variations
Spicy Kick: Add a pinch of cayenne pepper for a subtle spicy kick.
Chewy Option: For chewier cookies, replace half of the granulated sugar with brown sugar.
Gluten-Free: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.
How to Store Leftovers
Leftover Gingersnap Cookies can be stored in an airtight container at room temperature for up to 1 week. You can also freeze the dough balls for up to 3 months. When ready to bake, simply thaw the dough balls in the refrigerator overnight and bake as directed.

Food and Drink Pairings
These cookies pair wonderfully with a warm cup of tea, coffee, or hot chocolate. For a festive treat, serve them alongside a glass of eggnog or a scoop of vanilla ice cream.

Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can make the dough ahead of time. Store it in the refrigerator for up to 2 days or freeze the dough balls for up to 3 months.

How do I get perfectly round cookies?
To get perfectly round cookies, roll the dough into balls and flatten them slightly before baking. You can also use a round cookie cutter to shape them after baking while they are still warm.

Can I add other spices?
Absolutely! Feel free to experiment with other spices like cardamom or allspice to customize the flavor to your liking.

Conclusion and Call to Action
We hope you enjoy baking and savoring these delightful Gingersnap Cookies. They’re a perfect addition to your holiday baking repertoire and are sure to become a family favorite. If you loved this recipe, please share it with your friends and family. Don’t forget to subscribe to our blog for more delicious and festive recipes!

Happy baking!

Directions
Follow these simple steps to make your Gingersnap Cookies:

Preheat the Oven: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground ginger, cinnamon, cloves, and nutmeg. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add the molasses, egg, and vanilla extract, and beat until well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Form the Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar to coat, then place them on the prepared baking sheets about 2 inches apart.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to cooling racks to cool completely.
Tips and Shortcuts
Uniform Cookies: Use a cookie scoop to ensure uniform-sized cookies that bake evenly.
Extra Crispy: For a crispier texture, bake the cookies for an additional 1-2 minutes.
Storage: Store the cookies in an airtight container to keep them fresh and chewy.
Recipe Swaps and Variations
Spicy Kick: Add a pinch of cayenne pepper for a subtle spicy kick.
Chewy Option: For chewier cookies, replace half of the granulated sugar with brown sugar.
Gluten-Free: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.
How to Store Leftovers
Leftover Gingersnap Cookies can be stored in an airtight container at room temperature for up to 1 week. You can also freeze the dough balls for up to 3 months. When ready to bake, simply thaw the dough balls in the refrigerator overnight and bake as directed.

Food and Drink Pairings
These cookies pair wonderfully with a warm cup of tea, coffee, or hot chocolate. For a festive treat, serve them alongside a glass of eggnog or a scoop of vanilla ice cream.

Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can make the dough ahead of time. Store it in the refrigerator for up to 2 days or freeze the dough balls for up to 3 months.

How do I get perfectly round cookies?
To get perfectly round cookies, roll the dough into balls and flatten them slightly before baking. You can also use a round cookie cutter to shape them after baking while they are still warm.

Can I add other spices?
Absolutely! Feel free to experiment with other spices like cardamom or allspice to customize the flavor to your liking.

Conclusion and Call to Action
We hope you enjoy baking and savoring these delightful Gingersnap Cookies. They’re a perfect addition to your holiday baking repertoire and are sure to become a family favorite. If you loved this recipe, please share it with your friends and family. Don’t forget to subscribe to our blog for more delicious and festive recipes!

Happy baking!