Gingersnap Cookies

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

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!

Crackly tops on this gingersnap cookie recipe

What are Gingersnaps?

Gingersnaps are a chewy cookie flavored with ginger and nutmeg, 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! 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!


Gingersnap Cookies

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


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


  • 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


  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.


Store airtight for up to 5 days.

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

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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October 2, 2020 11:46 pm

Sorri! followed these instructions exactly and cookies were dry and crumbly. Not good at all! Just my opinion tho

September 1, 2020 7:30 pm

Can I flash freeze the cookie balls?

David K
August 1, 2020 7:10 pm

This is an excellent recipe. Perfect texture. The only thing I’d do is to increase the ginger if you’re like me and like a spicier gingersnap.

June 9, 2020 10:40 am

I am 12 years old and I baked these no problem .They turned out delicious and I am currently eating one now !

May 21, 2020 2:32 pm

I loved this recipe, I swapped out the molasses for golden syrup and added more cinnamon and ginger, and they turned out amazingly chewy and stayed that way for days.

May 9, 2020 6:57 pm

Thanks for this recipe it was amazing everyone loved it ??

April 28, 2020 3:31 pm

Thanks for the recipe! Definitely tasty. I would double the ginger next time as well to give it an extra kick. Also used honey instead of molasses and I think it worked out well. Thanks, again!

April 20, 2020 12:04 am

Thanks for sharing your recipe. I used honey instead of molasses and 1 cup of brown sugar to ensure that the cookies would turn out dark, 1/4 cup of granulated sugar. It turned out softer than I wanted, but my family loved it. Next time I will use molasses.

April 16, 2020 10:38 pm

Super delicious

April 5, 2020 7:40 am

If I don’t have molasses what can I use instead?

Sia Sindhwani
April 3, 2020 6:20 pm

these cookies are DELICIOUS. everytime i make them they’re gone within hours. a simple beginning friendly recipe that is absolutely amazing. the only issue i have is they’re not turning out chewy. i have been using a smaller scoop(abt 1tbsp) so do you suggest i bake them for a shorter amount of time? i tried doing around 11 minutes and they were fluffy and looked a little raw. Please let me know if i can do something to make them chewy rather than crunchy!

April 1, 2020 8:20 am

Absolutely love this recipe and so easy to make.

Katrina Glasner
January 20, 2020 10:30 am

I made these cookies for my co workers and they are receiving great reviews!! I added thinly sliced pieces of candied ginger to the tops and it turned out perfect. I’m going to enjoy making these again and I’ll also be exploring other recipes from your site! Thank you so much for sharing your craft!

December 31, 2019 10:56 am

Spectacular cookies! Thanks for the recipe!

December 13, 2019 1:52 pm

This is the perfect gingersnap recipe. I just made 30 cookies & substituted the Cane sugar with Monk fruit sugar (my husband is a mild diabetic). I sprinkled abit of the cane sugar on the tops, and I must say that this is a 5 star recipe. I use spices that are abit pricey for holiday baking and BOY! What a difference! No problems whatsoever with taste or texture. Thank you Shelley for a “keeper’ recipe & will try the many others I’ve saved on your website and will post as completed ( I’m assuming all these cookie recipes can… Read more »

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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