Add butter and sugar to a mixing bowl and beat until well creamed together. Add egg and molasses and mix well to combine.
Stir in flour, baking soda, salt, ginger and cinnamon. Cover and refrigerate dough for 15-20 minutes. (This is a good time to make pumpkin dip!)
Scoop into balls and place on an un-greased baking sheet. Bake at 350 degrees F for about 10-12 minutes (or slightly longer if you like them more crispy).
We love to serve gingersnaps with this pumpkin dip.
Video
Notes
Make Ahead Instructions: The dough for Gingersnap cookies can stored in the refrigerator for up to 4 days, covered well. When ready to bake, scoop into balls and add a few minutes to the bake time. Freezing Instructions: To freeze baked gingersnap cookies, allow them to cool completely, then store in a freezer-safe bag or container for up to 3 months. Gingersnap cookie dough can be frozen for up to 3 months.