These gingernut cookies are delicious and buttery! Gingernuts are also often called gingersnaps, but no matter what they’re called, this recipe is simple to make and packed with flavor.
- 1 1/2 sticks of salted butter, softened
- 1 tsp. vanilla extract
- 3/4 c. brown sugar (dark or light) or Muscovado
- 1 egg
- 1 1/4 c. flour, sifted
- 1 tbsp. ground ginger, sifted
- 1/4 tsp. baking soda
- 1 c. sanding sugar, Turbinado sugar or Sugar in the Raw
- Preheat your oven to 350 F. Line a cookie sheet with parchment paper.
- Make sure that your butter is room temperature. Soften in the microwave for about 10-20 seconds if need be.
- With an electric mixer on medium speed, cream the butter, vanilla and sugar until light and fluffy, about 5 minutes. Do not skip this step as the creaming method incorporates air into the batter helping to create its texture.
- Add the egg and continue to beat until well blended.
- Working over a large bowl, sift together the flour, ginger and baking soda. If you are using salt, add it now. *See notes.
- With the mixer on low speed, gently pour the dry ingredients into the bowl working in batches. Mix until just combined.
- Roll tablespoonfuls of the dough into balls and then roll in the sanding sugar. Place onto the lined cookie sheet leaving room to spread, about 2 inches apart. Sometimes the dough will be too sticky to roll. If this happens, simply scoop out the dough using a small cookie scoop (or tablespoon) onto the cookie sheet. Sprinkle a generous amount of sugar on top. Either method will work.
- Bake for 10-12 minutes or until the edges are golden. Cool on wire racks.
If using unsalted butter, add 1/2 teaspoon of fine grain salt (table salt) to the dry ingredients.
Keywords: gingernut cookies, gingernut biscuits, ginger, brown sugar, cookie recipes