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    Home » Cookies » Best Gingersnap Cookies

    Best Gingersnap Cookies

    January 13, 2023 by Liz @ Tasty Treats & Eats Leave a Comment

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    Jump to Recipe Print Recipe
    Best Gingersnap Cookies

    The BEST Gingersnap Cookie Recipe! A gingersnap recipe that is crispy, sweet and slightly spicy. The best gingersnap cookies!

    A gingersnap cookie leaning against a pile of more cookies on a grey background

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Click here to read my policy about affiliate links.

    There are few things better during the holiday season than a cup of coffee and a crispy gingersnap cookie or a slice of Gingerbread Cake!

    These gingersnaps have the perfect balance of sweetness and spice with the warm flavors of cinnamon, ginger, and cloves. They're perfect for holiday cookies or really any time of the year!

    A white plate with gingersnap cookies on it with a tray of cookies on the side on a grey background

    Easy to make and loaded with flavor - these are truly the best gingersnap cookies!

    Why We Love This Gingersnap Recipe

    There's so much to love about this Ginger Cookie Recipe!

    • Super gingery: This recipe uses fresh ginger and ground ginger which gives them SUPER gingery flavor!
    • Easy to make: This ginger snap cookie recipe is made with basic ingredients - perfect for any novice baker!
    • Perfectly crunchy: These cookies really do snap when they're done baking. They're crunchy and delicious!

    Ginger Snap Cookie Recipe Ingredients

    To make these gingersnap cookies you'll need:

    • salted butter
    • granulated sugar & brown sugar
    • molasses
    • egg
    • baking soda
    • ground ginger, ground cinnamon, ground cloves
    • fresh grated ginger (it makes a difference!)
    • all purpose flour
    Ingredients for gingersnap cookies in white bowls: salted butter, granulated sugar, brown sugar, molasses, egg, baking soda, ground ginger, ground cinnamon, ground cloves, fresh grated ginger, all purpose flour

    How to Make The Best Gingersnap Cookies

    Making gingersnaps is easy!

    1. Use a mixer to whip together the butter and sugars. It should look fluffy and light yellow. Add the molasses and the egg and mix until combined. Add in the baking soda and spices. Add the flour in ½ cup at a time until just incorporated.
    2. Place ⅓ cup of sugar in a shallow dish. Scoop the dough into 1 tablespoon balls. Roll in the sugar then place spaced out on a baking sheet lined with parchment paper.
    3. Bake at 350° for 15 minutes or until they look crackled on top. They should not look wet at all. Take them out of the oven and allow to rest on the cookie sheet for 7 minutes.
    Batter for ginger snap cookies in a mixing bowl on a grey background
    Raw gingersnap cookies on a parchment lined baking sheet on a grey background
    Gingersnap cookies on a parchment lined baking sheet
    A gingersnap cookie on a piece of parchment paper

    Gingersnap Storage

    Storing: You can store gingersnap cookies for up to a week in an airtight container at room temperature.

    Freezing: You can freeze the gingersnaps for up to 3 months in an airtight container. Allow the cookies to cool completely before storing. Thaw completely before enjoying.

    Freezing Cookie Dough: You can freeze this cookie dough! Freeze the dough without the sugar coating. When ready to bake, thaw the cookie dough balls for 10 minutes, then roll in sugar and bake per instructions. Check out this post for How to Freeze Cookie Dough for more tips on saving cookie dough for later.

    A close up of a white plate full of gingersnap cookies

    Ginger Snap Recipe Variations & Substitutions

    These cookies are pretty versatile. Here are a few ways you can customize them!

    Butter: Unsalted butter will work in this recipe. Add ¼ teaspoon to salt to the batter if you are using it. We haven't tried this recipe with dairy free butter.

    White Sugar: White sugar helps to create snappy cookies. Do not substitute with coconut sugar or brown sugar! Granulated sugar is a must!

    Brown Sugar: You can add 1 teaspoon of molasses to white sugar to make brown sugar.

    Ginger: Fresh ginger really makes the difference in these cookies so we highly recommend it. If you don’t have fresh ginger you can substitute 2 teaspoons fresh ginger with ½ teaspoon ground ginger.

    Molasses: You can’t substitute anything for the molasses! Along with the ground ginger, it’s what creates that delicious gingersnap flavor: totally rich and yummy! Do not use blackstrap molasses, it will be too bitter!

    All purpose flour: Gluten free 1:1 flour can be used in this recipe. We like Bob's Red Mill 1:1 Baking Flour

    Freezing dough: This dough freezes well. Freeze the dough without the cinnamon/sugar coating. When ready to bake, allow the cookies to thaw on a baking sheet for 10 minutes + then toss in the sugar coating once thawed/ready to bake.

    Tips & Variations for this recipe

    • Leave Room on Baking Sheet: These cookies will spread so be sure to leave room between the cookies before baking.
    • More Flavor! Either add to the sugar or top with chopped candied ginger, orange zest or lemon zest for a fun kick of flavor!
    • Use to Make a Crust: Substitute these cookies for the graham crackers in our Lemon Cheesecake Crust!
    Gingersnap cookies on a piece of parchment paper

    Gingersnap Cookie Recipe FAQ

    What’s the difference between a gingerbread cookie and a gingersnap cookie?

    Gingerbread cookies are typically softer cookies that are baked for less time than gingersnap cookies.

    Why are my ginger snap cookies hard?

    Ginger snap cookies are a harder cookie, but if they are too hard, they are probably overcooked.

    Are gingersnap cookies healthy?

    Cookies aren’t a health food, but I wouldn’t say gingersnap cookies are ‘good’ for you. These cookies have less sugar and fat than most cookies. They’re not ‘good’ but also not ‘bad’ for you. Everything in moderation!

    A white plate with gingersnap cookies on it with a tray of cookies, Christmas lights, and small ornaments on the side with a red and black checked Christmas towel in the background

    Other Holiday Cookie Recipes You’ll Love

    • Hot Cocoa Cookies
    • Nutella Filled Cookies
    • Pecan Snowball Cookies
    • Easy Butterscotch Haystack Cookies
    A gingersnap cookie leaning against a pile of more cookies on a grey background

    Ginger Snap Cookie Recipe

    The BEST Gingersnap Cookie Recipe! A gingersnap recipe that is crispy, sweet and slightly spicy. The best gingersnap cookies!
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: gingersnap, gingersnap cookie recipe
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 48 cookies
    Calories: 77kcal

    Ingredients

    • ¾ cup salted butter softened, 1.5 sticks
    • ¾ cup granulated sugar
    • ¼ cup brown sugar
    • ⅓ cup molasses
    • 1 egg
    • 2 teaspoons baking soda
    • 1 teaspoon ground ginger
    • 2 teaspoons fresh grated ginger
    • 1 ½ teaspoons ground cinnamon
    • ¼ teaspoon ground cloves
    • 2 ¼ cups all purpose flour

    Sugar For Rolling

    • ⅓ cup granulated sugar

    Instructions

    • Preheat your oven to 350 degrees.
    • Use mixer or to whip together the butter, cane sugar and brown sugar. It should look fluffy and light yellow. This will take 2-3 minutes.
    • Add the molasses and the egg and mix until combined.
    • Add in the baking soda, ground ginger, fresh ginger, cinnamon and cloves. Add the flour in ½ cup at a time until just incorporated.
    • Place ⅓ cup of sugar in a shallow dish. Scoop the cookie dough into 1 tablespoon balls. Roll in the sugar then place on a baking sheet lined with parchment paper. Leave 2.5 inches between the cookies as these will spread considerably.
    • Bake the cookies for 15 minutes or until they look crackled on top. They should not look wet at all. Take them out of the oven and allow to rest on the cookie sheet for 7 minutes. Move them to a cooling wrap and allow to cool completely.

    Nutrition

    Serving: 1cookie | Calories: 77kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 71mg | Potassium: 45mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 94IU | Calcium: 8mg | Iron: 0.4mg
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    Hi, I'm Liz! On Tasty Treats & Eats you'll find simple, delicious desserts that you can enjoy in no time!

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