Best Gingersnap Cookie Recipe

5 from 1 vote

Best Gingersnap Cookie Recipe

These easy gingersnaps come together in minutes and deliver that perfect crispy-chewy texture everyone loves. Made with warm spices and simple pantry ingredients, they’re the ultimate holiday cookie for gifting, parties, or quick weeknight baking. A cozy, classic Christmas cookie you’ll want to make all season long!

Prep Time15

Cook Time10

Course: Cookies

Cuisine: American

Servings:

Calories: 146kcal

Author: Raquel Pineira

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

Be sure to mix dry ingredients into cookies with a wooden spoon or silicone spatula to avoid over-mixing and tough cookies.
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