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!
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!
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!
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!Print
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 30 cookies 1x
- Category: Cookies
- Method: Baking
- 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
- 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.
Store airtight for up to 5 days.
- 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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Day 6: Gingersnap Cookies
95 comments on “Gingersnap Cookies”
Made this over the holidays & oh my I think this may be my favorite cookie yet! Crisp on the outside & chewy on the inside. Followed the recipe as is & the taste was perfect! Thank you!
Good overall recipe. Texture was perfect. Could be a little more spiced! Taste is similar to a spiced sugar cookie.
Absolutely perfect, even with gluten free flour. Our favorite. Thank you.
What gluten free flour did you use?
Delicious, and almost like how i remember my grandma used to make them. I will say up the cinnamon and ginger to 2tsp. each if you like them a little spicier.
Perfectly chewy and crispy as described! Saved and will be making again and again! I used sorghum instead because it’s what I had on hand it worked out great.
Is it OK to use blackstrap molasses or will the flavor be way too strong? I can’t find any other kind of molasses in my country…
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,
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.
I’m gonna make these tonight and was wondering how many per cookie sheet I should do? Pleas and Thanks!!
We as craving a ginger snap. Turned out perfectly. Crisp outside chewy inside and flat
So glad you enjoyed!!