These Gingersnap Cookies are warmly spiced, crispy on the edges, and chewy in the center. The dough is quick and easy to prepare with no chilling required. The perfect holiday cookie!
- 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. These gingersnap cookie recipe offers the PERFECT texture. The cookies have that classic “snap” when you break them in half but are 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!
Looking for more easy holiday cookies? Check out my snickerdoodles and sugar cookies too!
What Are Gingersnaps?
Gingersnaps are a chewy cookie flavored with ginger and cinnamon that “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!
Recipe Ingredients
This gingersnaps recipe is made with molasses, warm spices, and pantry staples. Scroll down to the recipe card below for measurements.
- Butter – At room temperature.
- Granulated sugar – For the dough plus extra for rolling.
- Unsulphured molasses – Gives these cookies a rich, sweet flavor.
- Egg
- Baking soda – Helps create the perfect texture.
- Salt
- Ginger & cinnamon – Adds the classic warm flavor.
- Flour
Here’s a quick overview of how to make gingersnap cookies. Scroll down to the recipe card below for more measurements.
- Make the dough. Beat the butter and sugar on medium speed for 2 minutes then add in the molasses, egg, baking soda, salt, sugar and spices. Mix for an additional minute. Turn the speed to low and add in the flour.
- Form the dough balls. Use a 2 tablespoon cookie scoop to portion out the dough. Roll into balls and roll in the remaining sugar.
- Bake. Place the balls of gingersnap cookie dough 2 inches apart on the baking sheet. Bake for 12-14 minutes, until the edges are golden and crinkly. Cool on a wire rack.
Tips for Success
Here are a few helpful tips for making gingersnap cookies.
- 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
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 30 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
Description
These Gingersnap Cookies are warmly spiced, crispy on the edges, and chewy in the center. The dough is quick and easy to prepare with no chilling required. The perfect holiday cookie!
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
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I made these cookies so many times last year and they were such a hit every time! I always went overboard on the ginger, which everyone seemed to like. I can’t wait to make them again this year!
Love hearing that you liked them! How much ginger did you add?
Sorri! followed these instructions exactly and cookies were dry and crumbly. Not good at all! Just my opinion tho
Can I flash freeze the cookie balls?
Yes, absolutely!
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.
I am 12 years old and I baked these no problem .They turned out delicious and I am currently eating one now !
Love hearing that!!
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.
Great adaptations! Thanks for sharing!
Thanks for this recipe it was amazing everyone loved it ??
So glad you enjoyed!!
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!
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.
Super delicious