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Gingersnap Cookies

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!

Why You’ll Love This Gingersnap Cookie Recipe

  • 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!

A plate of crackly gingersnaps

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
Balls of gingersnap dough being rolled in sugar

How To Make Gingersnap Cookies

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.
Far view of a stack of gingersnap cookies on a plate

How To Store Gingersnaps

More Holiday Cookie Recipes To Try

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A stack of gingersnap cookies

Gingersnap Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 46 reviews
  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Total Time: 23 minutes
  • Yield: 30 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert


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!


  • 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.


  • 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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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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97 comments on “Gingersnap Cookies”

  1. 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!

  2. Southern bakes

    Good overall recipe. Texture was perfect. Could be a little more spiced! Taste is similar to a spiced sugar cookie.

  3. 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.

  4. 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.

  5. 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…

  6. 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,

  7. 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.

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

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