This gingersnap cookie recipe 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.
If you’re looking for a delicious cookie recipe this holiday season, try these gingersnaps! Also, check out all of our favorite cookie recipes too!
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.
Also, check out our Chewy Ginger Cookies too! They’re made with ginger syrup and candied ginger.
Why You’ll Love This Recipe
Table of Contents
- 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 texture—a crispy, buttery edge and a slightly chewy center. Gingersnaps are traditionally hard cookies, which is good, but these are perfection.
- They are great year-round but are especially festive during Christmas. They’re one of our favorite Christmas cookies and would be perfect for gifting a cookie swap or a cookies and cocktails party.
How to Make Gingersnap Cookies
Everything you need to know to bake the perfect gingersnap cookies!
Cookie Scoop – Using a cookie scoop yields perfectly shaped cookies that are the same size.
Parchment Paper or Silpat – A non-stick surface that makes for easy cleanup. This replaces the need for a greased cookie sheet.
Cookie Sheet – A metal cookie sheet is perfect for making these cookies.
Here is a list of all the ingredients you need to make these ginger cookies:
Unsalted Butter – Use high-quality, organic butter.
Granulated Sugar – Also known as white sugar, is what sweetens the cookies.
Light Brown Sugar – This sugar is rich in molasses and gives the cookies a deep flavor.
Egg – Organic, large eggs are always best when baking
Molasses – We use Grandma’s Molasses for this recipe, which is light molasses. Grandma’s Molasses is made of the highest grade sugarcane molasses that is unsulfured and contains no preservatives, artificial flavors, or artificial colors
All-purpose Flour – We use all-purpose flour like King Arthur to make these cookies. Check out our guide to flour to learn how to properly measure flour when baking
Unsalted Butter – Use high-quality, organic butter when baking. Butter plays an important role in the cookie structure. The fat and moisture can enhance gluten structure, 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 are what give this recipe a classic gingersnap cookies taste.
Pro Tip – Molasses is a unique sweetener. If you’re in a bind or need to switch it out, you can try one of these molasses substitutes. No matter what you use, the texture of the cookies and flavor will be different.
The full recipe and step-by-step instructions are in the recipe card below.
Mix – In the bowl of a stand mixer, using the paddle attachment, cream together butter and sugars until light and fluffy.
Beat – Add in egg and molasses and continue to mix.
Sift Dry Ingredients – In another bowl sift together, flour, salt, baking soda, and spices.
Combine – Turn the mixer to low and slowly add the flour mixture to the butter mixture. Scrape the bottom and sides of the bowl.
Chill – Cover the dough and chill until firm. This can be 30 minutes to 1 hour or overnight, which makes these great make-ahead cookies.
Prepare – While the dough is chilling, prepare a cookie sheet and preheat the oven to 325 degrees.
Roll – Using a cookie scooper, make 1-inch balls and roll them in a bowl full of white sugar or in a cinnamon-sugar mixture.
Place the cookie dough balls on the prepared baking sheets. We do about 12 cookies per cookie sheet and place them a few inches apart.
Bake – In a 325-degree oven for 12-15 minutes until the edges are light brown. You want the cookies to have a little snap and they shouldn’t be too soft.
Cool – Let the cookies rest 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 they’re cool.
You can also put a little piece of bread into the cookie tin or airtight container to soak up any excess moisture. This helps them retain their just-baked crispiness.
If you’re giving these cookies as gifts, wrap them in parchment paper and put them in an airtight cookie tin.
How to Freeze Cookie Dough
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 325°F / 160°C.
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.
Tips for Making the Best Cookies
- 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 °F (148.89 °C). 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 hanker after a strong taste of ginger.
- Use good quality ingredients when baking. Use organic flour, eggs, and butter for the ultimate cookie if you can.
- Add a teaspoon of cayenne pepper to the dough for a spicy gingersnap cookie. This will give them a little spice!
- If you like a sweeter cookie, frost them with cream cheese frosting.
- Add white chocolate chunks to the recipe for white chocolate gingersnap cookies.
- Roll them in cane sugar for an even sweeter and more textured cookie.
- If you want soft gingersnap cookies, you can bake them a little less and they will have a very soft texture.
How To Make 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.
When to Serve Gingersnap Cookies
These really are the best holiday cookies but they’re also great to serve year-round too. Here are some special occasions to serve these ginger cookies:
Christmas Party – Add them to a holiday cookie platter for a festive dessert.
Tea Party – Ginger cookies and tea go wonderful together, serve these cookies any time of the year at a tea party.
Fall Harvest Party – The flavors of these cookies are perfect for fall.
Pumpkin Carving Party – If you’re hosting a pumpkin carving party, serve these festive soft ginger cookies to guests.
Cookies and Cocktail Party – We love cookies and cocktails-themed parties. Add these ginger cookies to the menu.
Christmas Brunch – Having something sweet for Christmas brunch is always nice. These cookies would be perfect.
Cookie Swap – Heading to a cookie party, bring these chewy cookies with you!
Hot Chocolate Bar – They make a great addition to a hot chocolate bar.
Frequently Asked Questions
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 about two or three months in the freezer. Ask about order
There’s a lot of history baked into the humble gingersnap. While colonial-era Americans did make them, they weren’t invented on our side of the pond. Gingersnaps come from Germany. Medieval monks baked them as early as the 13th century.
When you break the original cookie in two or bite into them, they should be crispy and snap (Sorry, Team Chewy). They’re called gingersnaps because you should be able to make them in a snap!
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.
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Let us know your thoughts!
Let us know if you make this gingersnap cookie recipe by leaving a comment and review below!
- 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
- In a mixing bowl, cream together butter and sugars until light.
- Add in egg and molasses and mix.
- In another bowl sift together, flour, salt, baking soda, and 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.
- Roll 1″ balls in a bowl full of sugar.
- Place 12 cookies on a lined baking sheet.
- Bake in a 325-degree oven for 12-15 minutes until the edges are light brown.
- Let the cookies rest on a cooling rack.