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This gingersnap cookie recipe is one I’ve made more times than I can count. Crisp on the edges, chewy in the middle, and full of warm ginger spice — they’re the cookies I can never resist making for the holidays!
If you love spiced cookies, don’t miss my chewy ginger cookies, charming gingerbread cookies, and my mini gingerbread houses — they’re all perfect for holiday baking!
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“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.”
— Jan
What Makes This the Best Gingersnap Cookies Recipe
- Perfect balance of texture – Crisp, buttery edges with a chewy, molasses-rich center. Just like my chewy snickerdoodle cookies, these hit both chewy and crisp in one bite.
- Full of flavor – Warm ginger, cinnamon, and cloves make every bite cozy. Pair them with a mug of homemade hot chocolate or my festive homemade eggnog for the ultimate holiday treat.
- Reader Approved – This recipe has been baked hundreds of times and never lasts long. Friends, family, and neighbors all rave about them. Just like my butterless chocolate chip cookies, they’re impossible to resist.
- Festive yet timeless – Just as perfect for Christmas cookie swaps as they are for everyday cookie cravings. Serve alongside roly-poly Santa cookies or a gingerbread spritz or chewy ginger cookies at a holiday cookie party.
Gingersnap Cookie Ingredients
Unsalted Butter – Use high-quality butter for structure and richness. Room-temperature butter is best to create those crisp edges and chewy centers.
Granulated Sugar – Classic white sugar that sweetens and balances the spices. I also use it in my classic peanut butter cookies for perfect texture.
Light Brown Sugar – Adds a caramel depth from the molasses. The mix of white and brown sugar is what gives these cookies that irresistible chew.
Large Egg – One large, room-temperature egg binds the dough together. I always use organic eggs when baking, especially in recipes like thumbprint cookies where the texture really matters.
Molasses – The star of this gingersnap cookie recipe. I use Grandma’s Molasses for that classic flavor. For a darker, chewier cookie, try blackstrap molasses. Want to learn more? Check out my guide to molasses and substitutes.
All-Purpose Flour – I love using King Arthur flour for consistent results and a tender crumb. You’ll find the same flour used in my snowball cookies and butterless chocolate chip cookies.
Baking Soda + Salt – The combo that gives your cookies lift and balances the sweetness. Salt especially helps highlight all the warm spices, just like in my gingerbread spritz cookies.
Ground Ginger + Cinnamon + Cloves – The trifecta of spices that define gingersnaps. Adjust the ginger if you love a spicier bite! These same spices make my chewy ginger cookies extra flavorful.
How to Make Gingersnap Cookies
1. Prep the oven and pan – Preheat to 350°F and line a baking sheet with parchment paper. (Parchment is also my trick for butterless chocolate chip cookies so they never stick.)
2. Cream butter + sugars – In a stand mixer, beat softened unsalted butter with white sugar and brown sugar until light and fluffy (about 3–5 minutes). This step gives the cookies their signature chewy centers.
3. Add wet ingredients – Mix in one egg, a splash of vanilla, and rich molasses. (I use Grandma’s Molasses for that classic flavor.)
4. Mix the dry – In another bowl, whisk flour, baking soda, salt, ginger, cinnamon, and cloves. These spices are what make gingersnaps sing.
5. Combine – Slowly add the dry mix into the wet until just combined. Don’t overmix.
6. Shape + roll – Scoop the gingersnap dough into 1-inch balls (use a cookie scoop or scale for even baking), then roll in sugar for that crackly, sparkly finish.
7. Bake – Place on the sheet with space to spread. Bake 10 minutes for chewy centers, or 12–14 minutes for classic crispy gingersnaps.
8. Cool + enjoy – Let them set for 5 minutes, then move to a wire rack. I love serving them warm with peppermint homemade hot chocolate or alongside Christmas sugar cookies.
Eden’s Gingersnap Cookie Tips
Start with room-temp butter and egg – Cold ingredients don’t cream as well, and you’ll miss that fluffy texture. This same trick is what makes my thumbprint cookies so tender.
Chewy or crispy? You decide – For soft, chewy centers, pull them at 10 minutes. For a true “snap,” bake 14–15 minutes. I love making a mix of both for cookie trays.
Re-crisp stored cookies – If they soften after a few days, just pop them back in the oven at 300°F for 3 minutes. Works like magic and makes them taste freshly baked.
Play with the spice – Love heat? Add extra ginger or a little candied ginger. Prefer cozy? Lean heavier on the cinnamon. I do this same “spice to taste” trick in my chewy ginger cookies.
Go gluten-free if needed – I’ve tested these with King Arthur’s 1:1 gluten-free flour blend, and they’re just as chewy and delicious.
Pair them up – My kids dunk gingersnaps into homemade pink hot chocolate, and I love them with a mug of homemade eggnog. They also look gorgeous on a Christmas dessert board.
How To Store For Freshness
Fresh gingersnap cookies will keep for 5–7 days when stored correctly.
- Room Temperature – Place cooled cookies in an airtight container. Add a slice of bread to help absorb excess moisture and keep them crisp.
- Gift Giving – Wrap cookies in parchment and place in a pretty cookie tin. Perfect for holiday swaps or hostess gifts.
How to Freeze Cookie Dough
This recipe is freezer-friendly, so you can always have cookie dough ready to bake:
Bake straight from frozen — just add 1–2 minutes to the baking time.
Scoop dough into balls and place on a parchment-lined baking sheet.
Freeze until solid, then transfer to a freezer bag.
Gingersnap Cookies FAQ’s
About 5–7 days in an airtight container. Freeze cookie dough for up to 3 months.
No. Gingersnaps are crisper, spicier, and thinner, while gingerbread cookies are denser and perfect for cut-outs. Try my gingerbread men if you want to make shapes.
Molasses is what gives gingersnaps their signature flavor and chew, but in a pinch you can use dark corn syrup, maple syrup, or honey. Expect a lighter flavor and slightly less chew. For a deeper, spicier cookie use blackstrap molasses. See my full guide to molasses substitutes.
Yes! Press the dough into a parchment-lined 9×9 pan and bake as bars. They’re soft, chewy, and a fun twist.
No cracks usually means one (or more) of these: the dough was too warm, the oven was a little cool, or the dough wasn’t rolled in sugar. Fix it by chilling scooped dough 20–30 minutes, rolling generously in granulated sugar (or coarse sugar), and baking on a fully preheated sheet at 350°F. Also make sure your baking soda is fresh and that you’re measuring flour with a spoon-and-level so the dough isn’t too dry. Want extra sparkle and guaranteed cracks? Double-roll in sugar and bake one sheet at a time.
Butter too warm, dough under-chilled, or a warm baking sheet. Chill dough, use cool pans, and line with parchment.
More Cookie Recipes
Let me know if you make this gingersnap cookies recipe by leaving a comment and review below! Also check out all of my Christmas cookie recipes!
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Gingersnap Cookie Recipe
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.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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
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.
That is great to hear Bree! Thanks for leaving a nice review and so happy you loved them!
I was looking for a cookie with a little bit of “attitude” 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.
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!
Is it OK to use blackstrap molasses or will the flavor be way too strong? I can’t find light or dark in my country…
It should work but yes the flavor will be stronger and the color will be different to!
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!
Oh Abby! I am so sorry about your grandma, sending your family love! I’m glad you loved the cookies 🙂
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.
Really good recipe, made just under 4 dozen
Excellent cookie recipe!
What type of molasses light, dark or black
we use Grandma’s Molasses for these.