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Gingersnap Cookies

Gingersnap Cookies are a favorite holiday cookie! This easy cookie recipe is chewy, a little spicy, sweet, and festive! Gingersnaps should be slightly crisp at the edges with a chewy, soft center and this recipe is perfect!

The Best Gingersnap Cookies Ever Are Easy, Chewy and Crinkly!

I will be the first to admit, I have never been a huge gingersnap cookie girl. Spiced cookies have never been a first-choice cookie. BUT last year during my 12 Days of Christmas Cookies I shared my recipe for Soft Molasses Cookies and…well…I loved them. They are an entirely different texture than the Gingersnaps I am sharing today, but the taste is similar. So I had a feeling if I could develop a chewy version of that molasses cookie, it would be a winner. And I will tell you…they are DEFINITELY a winner!

What are Gingersnaps?

Gingersnaps are a chewy cookie flavored with ginger and cinnamon, that are chewy and “snap” when broken. They are very similar to a molasses cookie, or even gingerbread, but it’s all about the texture with a good gingersnap! Some use nutmeg in their cookies, but I don’t prefer that! The outside is supposed to be crisp, and the inside chewy, and the recipe I am sharing today is exactly that. I promise you, even if you think you don’t like gingersnap cookies, I will win you over. These are GOOD!

AND they are the 6th cookie in the 12 Days of Christmas Cookie series! I can’t believe we are halfway done. If you missed any of the first 5 recipes, I am recapping them all at the bottom of this post!

making gingersnap cookies and rolling them in sugar

How do you make Gingersnap Cookies?

Gingersnaps are super easy to make! There is no chill time necessary for the dough and you use a cookie scoop to portion it out! Make sure to roll the dough into a ball and then in a little granulated sugar. This gives them the crackly tops!

When you bake these cookies, they spread out a decent amount, so make sure you are giving them plenty of space on the baking sheet! I have made the mistake of placing them too close together and they all baked into each other!

Gingersnap Cookies are crispy on the outside and chewy on the inside!

These gingersnap cookies are easily the most festive of all holiday cookies! They are a warm, cozy cookie, perfect with a cup of coffee or tea. Even my kids who didn’t think they liked gingersnap cookies were won over. I hope you try them, because I know you will love them as much as we do!

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Gingersnaps are the perfect holiday cookie with crispy edges and chewy centers

Gingersnap Cookies

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Total Time: 23 minutes
  • Yield: 30 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Description

Easy and CHEWY Gingersnap Cookies! These are a holiday favorite!


Ingredients

Scale
  • 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

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. 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.
  3. Turn the mixer to low and add in the flour. Mix until just combined.
  4. Place the remaining sugar in a small bowl, set aside.
  5. 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.
  6. Bake for 12-14 minutes until the edges are lightly golden and appear “crinkly”.
  7. 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

Keywords: cookies, christmas cookies, holiday, gingersnaps, ginger, cookie recipe

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Catch up on all the 12 Days of Christmas Cookies!

12 Days of Christmas Cookies

Day 1: Easy Cut Out Sugar Cookies

Day 2: Crock Pot Peppermint Pretzel Candy

Day 3: Chocolate Chip Shortbread

Day 4: Peanut Butter Balls

Day 5: Cookies and Cream Marshmallow Bars

Day 6: Gingersnap Cookies

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88 comments on “Gingersnap Cookies”

  1. I made these cookies Two weeks ago. I screwed up and added Two sticks of butter( what a good mistake. lol) My wife and I loved these cookies. Guess what we are making tomorrow. I love ginger snap cookies, I do like the snap, but my wife does not. I can live with these. I too will up the ginger and cinnamon this time,

  2. Easily one of my favorite cookies I’ve made. I’ve made these a handful of times and they get gone QUICK. The most recent batch I upped the cinnamon and ginger, but that’s just my personal tastes. I’m going to take the advice others have given to chill before scooping the cookie balls next time, but it wasn’t too unmanageable without it.

  3. I’m gonna make these tonight and was wondering how many per cookie sheet I should do? Pleas and Thanks!!

  4. We as craving a ginger snap. Turned out perfectly. Crisp outside chewy inside and flat

  5. Hi, I’m planning on making the dough ahead and freezing it until Christmas. I’ll roll them in sugar before baking. Do they freeze well or do you not suggest it? Thanks!

  6. Made these cookies as my first time making cookies ever. Turned out great. Also didn’t have the automatic mixer but used the hand mixer on low for the same amount of time. Worked perfectly.
    Cooked the first pan of cookies 13 mins, 2nd pan 12 mins and the last for 11 mins on 350 convection setting on the gas oven.

  7. Hi! These cookies sound delicious and easy, but I don’t have a “paddle” attachment to my old KitchenAid stand mixer. Will the recipe work if I use standard beaters? Also, I’m not familiar with “unsulphered” molasses; will it be difficult to find?

    1. Hi Janet, my old KitchenAid stand mixer didn’t have a paddle attachment, but a generic ‘wire’ attachment. It worked fine on this dough.

      I don’t know about the molasses, I use Fancy Molasses.

  8. Made the ginger snap cookies today and they are delicious. I wish I made a double batch over half gone already. Will definitely make again.

  9. Pretty great recipe. I used half the sugar and still found them to be far too sweet though. Next time I may just use 1/3 cup sugar and 2 tsp ginger

  10. Chloewilson3532@gmail.com

    Made these gingersnaps Christmas Day for our party and they were a hit! All the cookies disappeared! They have a great “snap” and the flavor is spot on! Will make again.

  11. The store was out of molasses so I substituted Steen’s Louisiana cane syrup and decided to give them a local twist. I used light brown cane sugar in the dough instead of white and added a half teaspoon of cayenne to the ingredients. They are fabulous. They have a little heat to them and are a big hit. Love this recipe.

  12. Hey there I was wondering if I should flatten the cookies before baking for this recipe, or do they flatten quite a bit by themselves in the oven? Thanks!

  13. I’ve tried a few different ginger snap recipes, and this one was pretty good! They have a nice flavor. I found that they didn’t quite flatten, though, so they were more of just a gingerbread cookie than anything with any sort of snap. They were still good though, so I’d make them again!

  14. This is the first time I have ever made ginger snap cookies. I followed the recipe and they turned out PERFECTLY. Not sure why others had issues with it spreading. My husband said he didn’t like ginger snaps so I made him sugar cookies but now he is eating my ginger snaps! He said they are pretty good. 😉

    1. LOL! That always happens in my house too! Everyone thinks they don’t like gingersnaps, until they have a good homemade one!

      1. Nicole Provost

        Exactly. I had so many people tell me how they didn’t blike ginger snaps UNTIL I made these cookies. They didn’t last an hour. I doubled the recipe and they lasted two days. Lol. This is one of my favorite recipes.

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