Gingersnap Cookie Recipe

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This gingersnap cookie recipe creates the most flavorful, gingery, and snappy cookie! This is a classic gingersnap recipe and has the exact texture and flavor as 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!

These cookies are great year-round but are especially festive during Christmas. They’re one of our favorite Christmas cookies and would be perfect for gifting or for a cookie swap or a cookies and cocktails party. Serve them with our Roly-Poly Santa Cookies or our festive Gingerbread Spritz.

best gingersnap cookie recipe

Also, check out our Chewy Ginger Cookies too! They’re made with ginger syrup and candied ginger.

A year-round favorite all over the world, gingersnap cookies are particularly popular 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.

These gingersnap cookies have the perfect chewy and snappy texture. A crispy, buttery edge and a slightly chewy center. Gingersnaps are traditionally a hard cookie, which is good but these are perfection. 

Serve them with homemade eggnog or hot chocolate.

gingersnap cookies

How to Make Gingersnap Cookies

Everything you need to know to bake the perfect gingersnap cookies!

Helpful Supplies

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

Electric Mixer

Measuring Cup and Spoons

ingredients to make gingersnap 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 for any reason you can try one of these molasses substitutes. No matter what you use, the texture of the cookies and flavor will be different. 

rolling cookie dough in a bowl full of sugar


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.

cookie dough balls rolled in sugar

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.

chewy gingersnap cookies

How To Store Gingersnap Cookies

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 get an adequate number of cookies and find that you have some cookie dough to spare, no problem. You can place the leftover dough in the fridge for about four days before baking a fresh batch. 

You can freeze the extra scoops of dough on a sheet pan before moving them to a Ziploc or freezer bag. Like you would freeze individual berries when they’re in season. The next time you get a craving, you’ll be good to go in 15 minutes of oven-time away from satisfying it.  

Classic gingersnap cookie

Tips for Making the Best Gingersnap 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. If you can, use organic flour, eggs, and butter for the ultimate cookie.

Gingersnap Cookie Variations

For a spicy gingersnap cookie add a teaspoon of cayenne pepper to the dough. This will give them a little spice!

If you like a sweeter cookies, frost them with cream cheese frosting.

Try adding 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 flours as well as coconut or garbanzo flours.

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.

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 about two or three months in the freezer. Ask about order

Where Did Gingersnaps Originate?

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.

Why Are Gingersnaps Called Snaps?

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!

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. 

More Cookie Recipes You’ll Love

Check out our most popular cookie recipes!

Christmas Sugar Cookies

Mini Gingerbread Houses

The Best Snickerdoodle Cookies

Charming Gingerbread Cookies

Rosemary Shortbread Cookies

Classic Peanut Butter Cookies

Chocolate Cherry Chunk Cookies

My Favorite Chocolate Cherry Cookies

The Best Thumb Print Cookies

Gingersnap Cookie Recipe

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molasses cookies

Gingersnap Cookies

This gingersnap cookie recipe creates the most flavorful, gingery, and snappy cooked! This is a classic gingersnap recipe and has the exact texture and flavor as the ones we know and love! 
4.49 from 39 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


  • 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.
    mixing gingersnap cookie dough
  • In another bowl sift together, flour, salt, baking soda, and spices.
    flour ans spices
  • Cover the dough and chill until firm. 30 minutes to 1 hour or overnight. 
    cookie dough
  • Roll 1″ 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. 
  • Let the cookies rest on a cooling rack.
    chewy gingersnap cookies



The best way to store delicious gingersnap cookies is to put them in an airtight container once they’re cool. 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. 
Oven temps. can vary so make sure you check the cookies after 12 minutes. 
For a crisper cookie, bake for longer, about 15 minutes.


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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how to make gingersnap cookies

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11 thoughts on “Gingersnap Cookie Recipe”

  1. 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!

  2. 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!

  3. 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.

  4. 1 star
    Oh my! These cookies are simply horrible!! They taste like nothing but salt, like eating a salt cube. And yes I followed the recipe exactly! What a waste of ingredients. Very disappointed!


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