Gingersnap cookies are the ultimate comfort treat. Their warm, spicy aroma drifting from the oven instantly makes your home feel cozy and full of holiday cheer, no matter the season. Today, I’m sharing my all-time favorite recipe for homemade gingersnap cookies that are crisp on the outside, perfectly chewy in the center, and bursting with sweet spice in every bite. Once you try them, you’ll never settle for the store-bought version again!
Reasons to Love This Gingersnap cookies Recipe
- Unforgettable Flavor: Most importantly, they deliver the classic, robust molasses and ginger flavor that makes a gingersnap uniquely delicious.
- Simple Preparation: The recipe comes together quickly and easily in just one bowl, using simple ingredients you likely already have in your pantry.
- Incredible Versatility: These cookies are more than just a snack. Enjoy them with a glass of cold milk, crumble them over ice cream, or even use them as a unique pie crust.
Gingersnap Cookies: The Easiest 30-Minute Recipe!
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Crispy on the edges, chewy in the center, and full of warm ginger and molasses flavor — these classic gingersnap cookies are perfect for the holidays or any time of year.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
Instructions
- 1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- 2. In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- 3. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, molasses, and vanilla until smooth.
- 4. Gradually mix in dry ingredients until combined.
- 5. Scoop tablespoon-sized balls of dough and roll in sugar.
- 6. Place on baking sheets about 2 inches apart.
- 7. Bake for 9–11 minutes, until edges are set but centers remain slightly soft.
- 8. Cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
- For crispier gingersnaps, bake a minute or two longer.
- Add a pinch of black pepper for an extra spicy kick.
- Store cookies in an airtight container for up to 1 week or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 95mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
Keywords: gingersnap cookies, holiday cookies, molasses cookies, spiced cookies
How to Make Gingersnap Cookies
This recipe is wonderfully straightforward. Essentially, you’ll mix the dry ingredients, mix the wet ingredients, combine them, roll the dough into balls, and bake. The result is a batch of perfectly spiced, crackly-topped cookies that are sure to become a new family favorite.
Ingredients:
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 3/4 cup (1.5 sticks) unsalted butter, softened
- 1 cup granulated sugar (plus extra 1/3 cup for rolling)
- 1 large egg
- 1/4 cup molasses (not blackstrap)
Directions:
STEP 1: First, preheat your oven to 350°F (175°C). Then, line two baking sheets with parchment paper or silicone baking mats.
STEP 2: In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. This ensures the spices are evenly distributed throughout your gingersnap cookies.
STEP 3: In a large bowl, use an electric mixer to cream together the softened butter and 1 cup of sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
STEP 4: Beat in the egg until it is fully incorporated. Then, mix in the molasses until the batter is smooth and uniform.
STEP 5: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
STEP 6: Place the additional 1/3 cup of sugar in a small bowl. Then, roll tablespoon-sized portions of dough into balls, and finally roll each ball in the sugar to coat it completely.
STEP 7: Place the sugar-coated dough balls about 2 inches apart on your prepared baking sheets. Bake for 10-12 minutes, or until the cookies are set and the tops have cracked.
STEP 8: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Ways to Enjoy These Gingersnap Cookies
- A Thoughtful Homemade Gift: When packaged in a cute tin or cellophane bag, they make for the perfect edible gift.
- Perfect Pairing with Beverages: Enjoy them alongside a hot cup of chai tea or coffee for the ultimate afternoon treat.
- Delicious Dessert Topping: Crumble them over a bowl of vanilla bean ice cream or apple crisp to add a delightful textural contrast.
How to Store Gingersnap cookies
To keep your gingersnap cookies fresh and crisp, store them in an airtight container at room temperature. They will stay perfect for up to 1 week. If you prefer a chewier cookie, you can add a piece of bread to the container; the cookies will absorb the moisture from the bread. For longer storage, you can freeze the baked cookies for up to 3 months, or you can freeze the rolled dough balls for easy baking anytime.
Tips to Make the Best Gingersnap Cookies
- Measuring Flour: For accuracy, spoon the flour into your measuring cup and level it off. Do not scoop directly from the bag, as this can pack in too much flour and lead to dry cookies.
- Molasses Matters: Use regular, light, or robust molasses for the best flavor. Avoid using blackstrap molasses, as it is more bitter and less sweet.
- The Crackle: For that classic cracked top, do not flatten the dough balls. The cookies will spread and crack beautifully on their own in the oven.
- Chewy vs. Crispy: For a chewier cookie, bake for the lesser time (10 minutes). For a crisper, snappier cookie, bake for the full 12 minutes.
Tips and Notes: Your Kitchen Companion
Details: The sugar coating is key! It not only adds a slight crunch but also gives the cookies their classic, sparkly appearance.
Variation: For an extra kick, add 1/4 teaspoon of freshly ground black pepper to the dry ingredients. It enhances the warm spices beautifully. You can also add 1/2 cup of finely chopped crystallized ginger for chewy, spicy bursts.
Notes: If your dough is too sticky to roll, pop it in the refrigerator for 15-20 minutes to firm up.
Gingersnap cookies FAQs:
Can I make these cookies without a mixer?
Absolutely! You can cream the butter and sugar with a sturdy wooden spoon, then mix in the remaining ingredients by hand. It’s a great arm workout!
My cookies didn’t crack on top. What happened?
This usually happens if the dough was over-mixed or if the butter was too warm. Ensure your butter is softened but still cool to the touch for next time.
Can I substitute the spices?
You can use 1 tablespoon of pre-mixed pumpkin pie spice in a pinch, but the flavor profile will be slightly different from traditional gingersnap cookies.
Final Thoughts—Let’s Make
I truly hope you and your family love this simple gingersnap cookies recipe as much as mine does. It’s a timeless classic that brings so much joy and warmth to the kitchen. So, preheat that oven, gather your ingredients, and get ready to fill your home with the most incredible smell. Happy baking!