Crispy Gingersnaps Cookies with Fresh Milled Flour

5 from 1 vote

Crispy Gingersnaps Cookies with Fresh Milled Flour

As the holiday season approaches, few things feel as comforting as a classic gingersnap cookie fresh from the oven. This time of year just calls for warm cookies with crisp edges, rich molasses, and cozy spices that fill the kitchen with nostalgia. These freshly milled gingersnaps are a great addition to your Christmas cookie recipes — perfectly balanced with spice and sweetness. Using fresh milled flour adds a subtle nutty flavor and texture that instant flour can’t quite match. Whether you’re baking for friends or stocking up your own cookie jar, this holiday favorite will disappear fast!

Course Dessert

Cuisine American

Keyword gingersnaps

Prep Time 15

Cook Time 18

Total Time 33

Servings cookies

Calories 95kcal

Ingredients

1 cup softened butter 230 grams
⅓ cup brown sugar or coconut sugar 52 grams
¾ cup sugar 150 grams
2 tablespoons blackstrap molasses
1 egg
1 teaspoon vanilla extract
3 cups freshly milled soft white wheat flour finely milled (345 grams)
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground ginger
1 ½ teaspoons cinnamon
½ teaspoon cardamom
⅓ cup sugar for rolling

Instructions

Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper.
In the bowl of a stand mixer, cream the butter, sugars, and molasses together until light and fluffy.
Add the egg and vanilla and mix.
In a bowl, combine the dry ingredients - flour, baking soda, salt, ginger, cinnamon, and cardamom.
Add the flour mixture to the mixing bowl and combine on low speed.
Scoop the dough out using a 1 tablespoon cookie scoop and roll into balls with your hands.
Roll in the sugar and place on the prepared baking sheet.
Bake 16-18 minutes, until they start to turn golden brown on the edges.
Allow to cool so they harden.

Nutrition