Food & Cooking Recipes Dinner Recipes Gingersnap Cookies 3.5 (26) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 21, 2020 Print Share Share Tweet Pin Email Yield: 36 cookies Ingredients 1 cup plus 1 tablespoon all-purpose flour 1 ½ teaspoons baking soda Pinch of baking powder Pinch of kosher salt ¼ teaspoon cinnamon 1 teaspoon ground ginger 4 tablespoons (½ stick) unsalted butter, at room temperature ¾ cup sugar, plus some for sprinkling 1 large egg ¼ teaspoon pure vanilla extract 2 tablespoons molasses Directions Sift together the flour, baking soda, baking powder, salt, cinnamon, and ginger. In a large bowl, combine the butter and sugar and mix on medium speed until the mixture holds together. Scrape down the sides of the bowl and add the egg, vanilla, and molasses. Mix on medium speed until incorporated. Add the dry ingredients to the bowl and mix until incorporated, about 1 minute. Place the dough on parchment paper and roll out into an 8-inch-long X 1 1/2-inch-wide log. Freeze until firm, up to 2 hours. Preheat the oven to 350 degrees. Slice the log into 1/4-inch rounds, place on a baking sheet 1/2 inch apart, and sprinkle with sugar. Bake until the cookies crack slightly on the surface, about 12 minutes. Remove from the oven and let cool for 2 minutes on the baking sheet before transferring to a cooling rack. Print