The holiday season has arrived, which means it’s that time of year when guests expect you to bring them some figgy pudding – or, at least, some kind of  sweet goodie. This Gingersnap recipe from Chef Blakely Trettenero is simple to make and sure to make people smile.

Homemade Gingersnap Cookies

1. 2 sticks butter, softened
2. 1/2 cup brown sugar
3. 1/2 cup granulated sugar
4. 1 teaspoon fresh-grated ginger
5. 1 egg
6. 1/3 cup molasses
7. 2 1/4 cups all-purpose flour
8. 2 teaspoons baking soda
9. 1/4 teaspoon salt
10. 3 teaspoons ground ginger
11. 1/4 teaspoon ground allspice
12. 1 teaspoon ground cinnamon
13. Extra sugar for coating


In a bowl with an electric mixer, cream together the softened butter and sugars until smooth. To that add the grated fresh ginger, egg, and molasses. Give it another mix to incorporate everything. To the wet ingredients add the flour, baking soda, salt, ground ginger, allspice, and cinnamon. Mix until well blended. The dough will be loose, but don’t worry. Put the dough in plastic wrap and put it in the refrigerator to let chill and set up for 1 to 2 hours. Once the dough has set up and chilled completely, preheat your oven to 350 degrees. Take the dough and form about 1 inch balls. Roll them in sugar, and put on a parchment-paper-lined sheet tray. Leave at least 1 inch between each ball. Bake for 10-15 minutes. For chewier gingersnaps, bake 10-13 minutes and for crisper gingersnaps, bake for 14-15 minutes. Let cool and set up on the counter for about 1-2 minutes before serving.