The BEST Gingersnap Cookie Recipe! A gingersnap recipe that is crispy, sweet and slightly spicy. The best gingersnap cookies!
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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!
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
How to Make The Best Gingersnap Cookies
Making gingersnaps is easy!
- 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.
- 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.
- 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.
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.
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 Cookie Recipe FAQ
Gingerbread cookies are typically softer cookies that are baked for less time than gingersnap cookies.
Ginger snap cookies are a harder cookie, but if they are too hard, they are probably overcooked.
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!
Other Holiday Cookie Recipes You’ll Love
Ginger Snap Cookie Recipe
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.
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