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Gingersnap Cookie Recipe

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Thisย gingersnap cookie recipeย creates the most flavorful, gingery, and snappy cookie! This classic gingersnap recipe has the exact texture and flavor of the ones we know and love. Not only are they delicious, but they also make for a great make-ahead dessert option. You can either bake them beforehand or store the frozen cookie dough in the freezer for later.

If you’re looking for a delicious cookie recipe this holiday season, try these gingersnaps! For more recipes, check out all of our favorite cookie recipes too!

Best gingersnap cookie recipe with sugar coating.

A year-round favorite worldwide, gingersnap cookies are prevalent around the holidays. With spices that warm you up from the inside, these treats are perfect for dunking into hot chocolate or tea on chilly winter days.

Serve them with myย Roly-Poly Santa Cookiesย or festiveย Gingerbread Spritz for a holiday cookie party. Also, check out ourย Chewy Ginger Cookiesย too! They’re made with ginger syrup and candied ginger.

Serve them with homemade eggnog or hot chocolate.

Classic gingersnap cookies on a plate.

Why You’ll Love This Recipe

  • They have been made hundreds of times by readers who enjoy these cookies. This recipe works and is easy to follow.
  • These gingersnap cookies have the perfect chewy and snappy textureโ€”a crispy buttery edge and slightly chewy center. Gingersnaps are traditionally hard cookies, which is good, but these are perfection. 
Flour, egg, brown sugar, butter and spices in bowls.

Here is a list of all the ingredients you need to make these ginger cookies:

Unsalted Butterย – Use high-quality, organic butter.

Granulated Sugar –ย Also known as white sugar, sweetens the cookies.ย 

Light Brown Sugarย This sugar is rich in molasses and deeply flavors the cookies.

Eggย – Organic, large eggs are always best when baking

Molassesย – We use Grandma’s Molasses, which is light molasses, for this recipe. Grandma’s Molasses is made ofย uncultured sugarcane molassesย and contains no preservatives, artificial flavors, or artificial colors. You can also use blackstrap molasses for a more profound, chewier cookie.ย 

All-purpose Flourย – We use all-purpose flour like King Arthur to make these cookies. Check out ourย guide to flourย to learn how to measure flour when baking correctly.

Unsalted Butterย – Use high-quality, organic butter when baking. Butter plays an essential role in the cookie structure. Fat and moisture canย enhanceย the structure of gluten, which impacts the shape, spread, and texture of your cookies.

Baking Soda + Salt – Baking soda is used as a leavening agent for the cookies. Salt enhances all of the flavor ingredients. 

Ground Ginger + Ground Cinnamon + Ground Cloves – Spices give this recipe a classic gingersnap cookie taste. 

Pro Tipย – ย Molassesย is a unique sweetener. If you’re in a bind or need to switch it out, try one of theseย molasses substitutes. No matter what you use, the texture and flavor of the cookies will be different.ย 

Chewy gingersnap cookies on a cooling rack.

How To Store For Freshness  

The best way to store delicious gingersnap cookies is to put them in an airtight container once extraordinary. 

Put a little bread into the cookie tin or airtight container to remove excess moisture. This helps the cookies retain a just-baked crispiness.

If you’re giving these cookies as gifts, wrap them in parchment paper and put them in an airtight cookie tin. 

You can save extra cookie dough or make this recipe ahead of time by freezing the cookie dough. 

Freeze scoops of dough on a sheet pan before moving them to a Ziploc or freezer bag. The next time you get a craving, you’ll be good to go in 15 minutes of oven-time away from satisfying it. 

How to Bake From Frozen Cookie Dough

To bake cookie dough that has been frozen, remove the dough from the freezer and let it sit until the dough is cold. Preheat the oven and bake as usual but at a lower temperature of 325ยฐF / 160ยฐC.

As the dough thaws, the surface may become slightly sticky. This is normal and helps the sugar stick to the outside of the cookie for added sweetness and crunch.

Classic gingersnap cookie with sugar.

Tips for Making the Best Gingersnap Cookies

  • Use room temperature ingredients.
  • For a chewy cookie, bake for 10 minutes.
  • For a crisper cookie, bake for longer, about 15 minutes.
  • When your cookies aren’t as crisp as you’d like after storage, pop them back in the oven at 300 ยฐF (148.89 ยฐC). A few minutes of crisping on a wire rack should do the trick.
  • Spice to your preference. Gingersnap lovers prefer a subtle level of spiciness. While others crave after a strong taste of ginger.
  • Gluten-Free Gingersnaps: Most gingersnap recipes use all-purpose flour, but you can try a gluten-free flour blend instead. Gluten-free flours that work include nut and oat flour and coconut or garbanzo flour.
Chewy gingersnap cookie recipe.

Frequently Asked Questions

How Long Do Gingersnap Cookies Last?

The baked cookies should keep well for at least five days and up to a week, provided they’re stored properly. Frozen cookie dough will last for two or three months in the freezer. Ask about order

Is gingersnap the same as gingerbread?

Gingersnap cookies are not the same as gingerbread. These cookies are buttery, chewy, and taste different. Gingerbread is dryer and has a different texture. However, gingerbread cookies are perfect for making cookie shapes.ย ย 

Let me know if you make this gingersnap cookies recipe by leaving a comment and review below!

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molasses cookies

Gingersnap Cookie Recipe

This gingersnap cookie recipe creates the most flavorful, gingery, and snappy cooked! This classic gingersnap recipe has the exact texture and flavor of the ones we know and love!ย 
4.61 from 48 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
30 minutes
Total Time: 50 minutes
Servings: 24 cookies
Calories: 136kcal
Author: Eden

Ingredients

  • 3/4 cup butter, unsalted, room temp.
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves

Instructions

  • In the bowl of an electric mixer, using a paddle attachment, cream together butter and sugars until light in color, creamy, and fluffy.
  • Add in egg and molasses and mix on high speed.
    mixing gingersnap cookie dough
  • In another bowl sift together, flour, salt, baking soda, and spices.
    flour ans spices
  • Turn the mixer to low and slowly add the flour mixture to the butter mixture. Scrape the bottom and sides of the bowl.
  • Cover the dough and chill until firm. 30 minutes to 1 hour or overnight.ย 
    cookie dough
  • Roll 1โ€ณ balls in a bowl full of sugar.
    rolling cookie dough in a bowl full of sugar
  • Place 12 cookies on a lined baking sheet.
    cookie dough balls rolled in sugar
  • Bake in a 325-degree oven for 12-15 minutes until the edges are light brown.ย 
  • Let the cookies rest on a cooling rack.
    chewy gingersnap cookies

Notes

HOW TO STORE GINGERSNAP COOKIES

Once cool, the best way to store delicious gingersnap cookies is in an airtight container. Put a little bread into the cookie tin or airtight container to remove any excess moisture. This helps them retain their just-baked crispiness.ย 
Oven temperatures can vary, so check the cookies after 12 minutes.ย 
For a crisper cookie, bake for longer, about 15 minutes.

Nutrition

Calories: 136kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 153mg | Potassium: 76mg | Fiber: 1g | Sugar: 11g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
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14 thoughts on “Gingersnap Cookie Recipe”

  1. 5 stars
    Best Ginger Snap recipe ever! I followed the recipe exactly as it is listed and they came out perfect! Thank you for sharing your recipe with me!
    Cheryl

    Reply
  2. 5 stars
    Absolutely perfect recipe. I had to substitute brown sugar for molasses as I didn’t have any at home but they turned out amazing. I definitely ended up with more then 24 cookie, closer to 40 but I’m not complaining.

    Reply
  3. 5 stars
    I was looking for a cookie with a little bit of โ€œattitudeโ€ to liven up the book club dessert table and this recipe fit the bill. I made one minor change by adding a cup of chopped crystallized ginger at the end. (I cut back a little on the sugar because the crystallized ginger was coated in sugar) I baked them a little longer so the edges would be crispy to hold up to dunking in coffee or milk because you just have to dunk your ginger snaps. The crystallized ginger added a bit of chewy bite to an otherwise well spiced cookie. This recipe is a keeper. Thank you. I noticed when I was adding it to my recipe box that the step of adding the dry ingredients to the wet mixture is missing. I automatically did it without thinking but you might want to fix it.

    Reply
  4. 5 stars
    Wow! These are excellent. Crispy and flavorful! the knucklehead that said they tasted like salt must have rolled them in salt instead of sugar. Can’t wait to try more recipes from sugarandcharm!

    Reply
  5. 5 stars
    my sister would bake a lot for my grandparents. they would make special requests and would pay her for the baked goods. the last request my grandma made was ginger snap cookies but she passed away yesterday. he asked us to make ginger snap cookies so that it will make him think of my grandma because of how much he loved her! thank you so much for this recipe!

    Reply
  6. 5 stars
    Great recipe. I chilled the dough overnight and baked the next day. Dough was easier to work with. My friends that love gingersnaps love this recipe.

    Reply
4.61 from 48 votes (41 ratings without comment)

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