Gingersnap Cookies

4.61 from 48 votes

These classic gingersnap cookies are made with molasses, ginger, cinnamon, and cloves, then rolled in sugar for a crackly finish. Bake them for less time for a little chew in the center or longer for a crisp, snappy cookie.

Prep Time10

Cook Time12

Total Time50

Course: Dessert

Cuisine: American

Servings: cookies

Author: Eden

Cost: $10

Ingredients

3/4 cup butter unsalted, room temp.
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup molasses
1 large egg
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
1/4 cup granulated sugar for rolling

Instructions

Cream the butter and sugars: In the bowl of an electric mixer fitted with the paddle attachment, beat ¾ cup softened unsalted butter, ½ cup granulated sugar, and ½ cup light brown sugar until light and fluffy.
Add the egg and molasses: Add 1 large egg and ¼ cup molasses and mix until combined, scraping down the sides and bottom of the bowl as needed.
Mix the dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1½ teaspoons baking soda, 1 teaspoon salt, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, and ¼ teaspoon ground cloves.
Make the dough: With the mixer on low, gradually add the dry ingredients to the butter mixture. Mix just until combined, scraping down the sides and bottom of the bowl as needed. Don't overmix.
Chill: Cover the dough and refrigerate for at least 30 minutes, or until firm enough to roll. You can also refrigerate the dough overnight.
Prep for baking: Preheat the oven to 325°F and line a baking sheet with parchment paper.
Shape and roll: Roll the dough into 1-inch balls, then generously coat each ball in granulated sugar. Arrange up to 12 cookies per baking sheet, leaving room between them to spread.
Bake: Bake for 12–15 minutes. Start checking around 12 minutes for cookies with a little chew in the center, or bake closer to 15 minutes for a crisper gingersnap.
Cool: Let the cookies cool briefly on the baking sheet, then transfer them to a wire rack. They will continue to firm up as they cool.

Notes

For chewier cookies: Start checking the cookies around 12 minutes. The edges should be set with a little softness remaining in the center.

For crisp gingersnaps: Bake closer to 15 minutes and let them cool completely. They'll continue to crisp and firm up as they cool.

Molasses: I use Grandma's Original Molasses for that classic gingersnap flavor. I don't recommend blackstrap molasses for this recipe because it's much stronger and more bitter.

Make ahead: Cover the dough and refrigerate it overnight. When you're ready to bake, roll the dough into balls, coat in sugar, and bake as directed.

Storage: Let the cookies cool completely, then store them in an airtight container at room temperature for 5–7 days.

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