Best Gingersnaps Cookie Recipe
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This classic gingersnaps cookie recipe brings warm spice and cozy sweetness to any holiday cookie exchange. Each chewy cookie has just the right crackly top and a rich depth of flavor from molasses, cinnamon, and ginger.
Perfect for gifting or serving with a cup of coffee during the holiday season, this gingersnap recipe is one of those easy cookie recipes that never goes out of style.
Why You’ll Love This Recipe
- The perfect balance of spice and sweetness for anyone who loves classic gingersnap cookies.
- A soft dough that bakes into cookies with a chewy texture and crisp sugary tops.
- The rich flavor of dark brown sugar and molasses adds that signature warmth.
- Simple steps using pantry staples found at any grocery store.
- Great for the holidays, cookie exchanges, or just to keep in an airtight container for snacking.
Ingredients for ginger snap cookies
- All-purpose flour
- Ground ginger
- Ground cinnamon
- Baking soda
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Dark brown sugar, packed
- Large egg
- Unsulfured molasses
- Vanilla extract
Equipment and kitchen tools
- large bowls
- Whisk or mixer
- baking sheets
- parchment paper
How to make ginger snaps
Step by Step instructions
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Step 1 – Preheat oven. In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, baking powder, and salt.
Step 2 – In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Step 3 – Add the egg, molasses, and vanilla, mixing until smooth.Gradually add the dry ingredients, stirring just until combined with a silicone spatula.
Step 4 – Scoop dough into 1-inch balls. Roll in granulated sugar and place 2 inches apart on prepared baking sheets.
Step 5 – Bake for 10-12 minutes, until edges are set and tops are crackly.
Step 6 – Let cool before serving.
Raquel’s Time Saving Tips
- Bring your butter and egg to room temperature before mixing so the wet ingredients combine smoothly.
- Be sure to mix dry ingredients into cookies with a wooden spoon or silicone spatula to avoid over-mixing and tough cookies.
- Use a hand mixer or the paddle attachment in the bowl of a stand mixer and beat on medium speed until fluffy.
- Scrape the sides of the bowl as you go so everything blends evenly.
- Chill the gingersnap cookie dough in plastic wrap for about 20 minutes if the kitchen is warm for easier shaping.
- Roll each ball in white sugar or coarse sugar to get that crackly finish.
- For a chewy cookie, stick to a bake time of 10-12 minutes, or extend to about 16-18 minutes for a crisper edge.
- Let cookies rest on the prepared baking sheet for 5 minutes before moving to a wire rack to cool completely.
- Use coarse sugar for an extra festive look.
- Store in an airtight container up to 5 days, or freeze baked cookies for up to 2 months.
Substitutions and Variations
- Swap dark brown sugar for light brown sugar if that’s what you have on hand.
- Use blackstrap molasses for a deeper, more intense flavor if you love spicy gingersnaps.
- Add a pinch of finely grated fresh ginger for extra ginger flavor.
- For festive shapes, chill the dough and use cookie cutters to make fun holiday cookies.
- Dip cooled cookies in melted white chocolate for a pretty finish at your next holiday cookie exchange.
FAQs About This Recipe
Yes, once baked and cooled, store them in an airtight container or freezer bag for up to two months.
Rolling each dough ball in a cup of sugar before baking helps create those sugary tops and that perfect texture.
You can use a teaspoon of finely grated fresh ginger for a slightly sharper flavor, though the classic gingersnap cookie flavor comes from ground ginger.
If your bake time is too short, the cookies won’t set properly. Leave them in the oven a little bit longer until the edges are firm.
Once cooled, keep them in an airtight container at room temperature for up to five days. They’ll stay chewy and delicious all week.
Yes, the dough can be wrapped in plastic wrap and chilled for up to 24 hours before baking. Just let it sit at room temperature a few minutes before scooping.
More festive cookie recipes
Best Gingersnap Cookie Recipe
Equipment
- Large Bowl
- Cookie sheet
Ingredients
- 2 ¼ cups all-purpose flour
- 2 ½ tsp ground ginger
- 1 ½ tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter softened
- 1 cup granulated sugar plus extra for rolling
- ¼ cup dark brown sugar packed
- 1 large egg
- ¼ cup unsulfured molasses
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, baking powder, and salt.
- In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
- Add the egg, molasses, and vanilla, mixing until smooth.
- Gradually add the dry ingredients, stirring just until combined with a silicone spatula.
- Scoop dough into 1-inch balls. Roll in granulated sugar and place 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes, until edges are set and tops are crackly.
- Cool on baking sheets 5 minutes before transferring to a wire rack.
Notes
Don’t skip rolling the cookies in sugar if you want crackly tops!
Use coarse sugar for an extra festive look.
Store in an airtight container up to 5 days, or freeze baked cookies for up to 2 months.
Nutrition
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These were the best!! Reminded me of my grandma’s cookies.