These easy to make gingersnap cookies are loaded with all the holiday gingerbread spiciness you’re looking for. All in an easy to make, one bowl recipe! No chilling time and no cookie cutters required!
Gingerbread cookies are often quite labour intensive. First making your dough, wrapping and chilling it, then rolling it out and using cookie cutters until finally, baking. These easy recipe skips several of these steps and only requires ONE bowl! No need to separate your dry and wet ingredients for this one. Just whisk together all the dry, then add in your wet ingredients one at a time and mix until incorporated! Then using a tablespoon, scoop drops of your batter onto your prepared cookie sheet, and bake! You may sprinkle some course sugar over each cookie prior to baking if desired. If you’re short on time, you can skip this step too! It really doesn’t get any easier than this.
My boys and I just love spicy gingersnap cookies.
Well, these cookies are not only kid approved in my house, but hubby cannot get enough of them! Good thing I often make a double batch for freezing for next time! Did I mention these cookies can be prepared well ahead of time? That’s right, just bake and let them cool completely before freezing in an air tight container. Then take them out and let thaw a few hours before using. No one will ever guess these came out of your freezer. Plus, this will save you a ton of time for prepping your holiday main course. Like, maybe a tray of this Seriously the BEST Vegan Lasagna. 🙂
These cookies are soft and delicious in the middle, with a slight crunch on the outside. The perfect texture for a perfect cookie. If you prefer a softer cookie, don’t press the mixture down as much while shaping your cookies. Leave them a little fatter and fluffier. Or, for a crunchier cookie, make them even thinner!
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