These gingersnap cookies are chewy with crispy edges, warmly spiced, and rolled in crunchy sugar for the ultimate holiday cookies! The dough is quick and easy to prepare with no chilling required, so you can have these ready for the oven in minutes.
Looking for more delicious treats to add to a holiday cookie platter? You might also love these homemade snickerdoodles (or try gingerdoodles!), classic sugar cookies, and spiced chai shortbread.
When it comes to baking for the holidays, gingersnap cookies are a classic. Gingersnaps are a chewy, sometimes crispy cookie flavored with plenty of ginger and cinnamon spice. The name comes from the fact that original gingersnaps would “snap” when broken in half. They are very similar to a molasses cookie, or even gingerbread, but it’s all about the thin, crispy texture with a good gingersnap. If you love a thicker, softer cookie, my soft gingerbread cookies might be more up your alley. Now, let’s bake some cookies!
- Perfect for the holidays. I think gingersnap cookies are easily the most festive of holiday cookies. They’re warm and cozy and just perfect for enjoying with a cup of coffee or tea.
- Crisp yet chewy. This gingersnap cookies recipe has the PERFECT texture. The cookies have that classic “snap” when you break them in half, but they’re still chewy in the center.
- Super easy. All you’ll need is one bowl and a baking sheet to prepare these cookies. The dough is quick and easy, with no chill time required. Plus, they only require 15 minutes in the oven!
Ingredients You’ll Need For This Recipe
This gingersnaps recipe is made with molasses, warm spices, and pantry staples. Scroll down to the recipe card below for measurements.
- Butter – Brought to room temperature.
- Sugar – You’ll need sugar for the cookie dough, and also extra sugar for rolling. I use granulated sugar, but light brown sugar will also work.
- Molasses – I recommend pure, unsulphured molasses for a rich, sweet flavor. Make sure you’re using dark molasses and not blackstrap molasses, which is more bitter.
- Egg – The egg can also be brought to room temperature for best results.
- Baking soda – Check the expiration date on your baking soda (also make sure you’re not confusing baking soda with baking powder, which isn’t the same product). If your baking soda is expired, the cookies will come out dense and flat.
- Spices – Ginger (obviously) and cinnamon give these cookies their classic warm, spicy flavor. You can adapt the amount of spice to taste.
- Flour – Measure the flour using the spoon and sweep method to avoid overmeasuring. Spoon the flour from the bag into your cup measure, and level off the cup with the back of a knife. Never scoop directly from the bag, as you’ll end up with too much flour and the cookies will turn out crumbly.
Yes, if you don’t have molasses, you can substitute it with honey or brown sugar instead. Substitute equal parts honey. If you’re using brown sugar, you’ll need about 25% less packed brown sugar than molasses.
Here’s a quick overview of how to make the best chewy gingersnap cookies. Scroll down to the recipe card below for more measurements.
- Make the dough. Begin by creaming the butter and sugar for 2 minutes. Then, add the molasses, egg, baking soda, salt, and spices. Mix for an additional minute. Turn the speed to low and add in the flour.
- Form the dough balls. Now, use a 2-tablespoon cookie scoop to portion out the dough. Roll the dough into balls, and roll the balls in the remaining sugar to coat.
- Bake. Place the balls of gingersnap cookie dough 2 inches apart on a lined baking sheet. Bake for 12-14 minutes, until the edges are golden and crinkly. Cool on a wire rack, and enjoy.
Pro Tip: Make Gingersnap Sandwich Cookies!
For an extra-indulgent treat, I love to fill the baked and cooled gingersnaps with buttercream or cream cheese frosting to make soft, chewy gingerbread sandwich cookies.
Baking Notes
- Don’t skip the sugar. Rolling the dough balls in sugar is what gives them the “crackly” appearance. Without it, you won’t get the same effect.
- Leave space on the cookie sheet. Gingersnaps do spread out a decent amount as they bake, so be sure to leave at least 2 inches between them on the baking sheet. I made the mistake of placing them too close together and they baked into each out!
- Don’t under (or over) bake. Unlike some other cookies, you don’t want to really underbake gingersnaps as you won’t get that classic crisp texture, but you also don’t want to burn them. The edges should be just starting to brown and appear crinkly.
How To Store Gingersnaps
- Store at room temperature. Homemade gingersnap cookies will stay crisp and chewy at room temperature for 3-4 days. Keep the cookies airtight.
- Freeze. You can freeze these cookies for up to 2 months. Store them in a freezer bag or freezer-safe container. Thaw the cookies at room temperature.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 30 cookies
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
Description
These classic gingersnap cookies are warmly spiced, crispy on the edges, and chewy in the center. There’s no chilling required, so the cookie dough is ready for the oven in minutes!
Ingredients
- 3/4 cup butter, room temperature
- 1 cup granulated sugar
- 1/4 cup unsulphured molasses
- 1 egg
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 2 cups all purpose flour
- 2 tablespoons granulated sugar for rolling
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes. Add in the molasses, egg, baking soda, salt, ginger, and cinnamon. Mix for another 1 minute, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour. Mix until just combined.
- Place the remaining sugar in a small bowl, set aside.
- Using a medium (2- tablespoon sized) cookie scoop portion out dough. Roll the dough into balls and then roll the balls in the sugar. Place on the prepared baking sheet 2- inches apart.
- Bake for 12-14 minutes until the edges are lightly golden and appear “crinkly”.
- Transfer to a wire rack and cool completely.
Notes
Store airtight for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 111
- Sugar: 9.6 g
- Sodium: 127 mg
- Fat: 4.9 g
- Carbohydrates: 16.1 g
- Protein: 1.1 g
- Cholesterol: 18.4 mg
Fabulous!
I love making these cookies to share because everyone comes back to tell me how good they were. They’re just lovely with coffee or tea, a real crowd pleaser especially in the cold months.
I know my husband will like these I just made a batch I kind of made a little bit more than what they say is 30 I think I made about 45 so a batch and a half they’re pretty good too. I will have to tweak it a little bit next time that could be on me not on the recipe though I don’t have fresh ginger but the next time when I make them for the holidays I will I’ll have the fresh ginger I did have crystallized ginger that I used up and I also had chunk cinnamon that was from the health food store so I think that’s what helped but the next time they will be a lot better than this time and these time this time is pretty damn good