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 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!


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.

Nutrition Information:

1 cookie
9.6 g
127 mg
4.9 g
16.1 g
1.1 g
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

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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Jean k
December 5, 2021 5:33 pm

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

December 1, 2021 6:50 pm

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!

November 28, 2021 5:47 pm

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.

November 15, 2021 2:32 pm

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?

December 9, 2021 5:55 pm
Reply to  Janet

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.

October 15, 2021 7:00 pm

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.

January 10, 2021 11:50 pm

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

December 27, 2020 8:54 pm

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.

Virginia S.
December 23, 2020 5:54 pm

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.

December 23, 2020 1:29 am

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!

E Barber
December 18, 2020 4:17 pm

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!

Michelle S.
December 13, 2020 6:14 pm

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. 😉

Nicole Provost
January 24, 2021 12:57 pm
Reply to  Shelly

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.

December 10, 2020 10:10 pm

Would you recommend salted or unsalted butter? I have both so want to set out the right one!

December 9, 2020 8:47 pm

Someone said these spread a lot and that’s because they lack sufficient flour or some other binder. Also it was not at all chewy, but crunchy, and burned easily. There was no crinkle as the author said would appear as they cooked so I took them out of the oven too late. Next batch I tried to undercook but again crunchy and too spread as others mentioned.

Last edited 1 year ago by Ellie
December 7, 2020 4:10 pm

Love the recipe but it spread so much I had just one giant cookie shaped like a sheet tray! Used cookie cutters while it was still warm out of the oven and made cute snowman ginger snaps. Is it possible to refrigerate teh dough, roll it out, and stamp it?

December 7, 2020 11:45 am

Update to my question above – I ended up going out to get granulated sugar and these cookies are EXCEPTIONAL! A fairly easy and quick recipe + the cookies taste divine. I’m so excited to have found such a good option for ginger snaps! Thanks for sharing. 🙂

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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