This Gingersnap Cookies recipe is a must-make for a sweet Christmas treat! They're delicious, with chewy centers, crisp edges, and the perfect blend of spicy ginger and sweet molasses. SO tasty, and easy to make!
There are few things better during the holiday season than a cup of coffee or tea and a homemade gingersnap cookie, a couple of cinnamon palmiers, or a slice of gingerbread cake!
These iconic Christmas cookies have the perfect balance of sweet and spicy flavor, and the aroma of cinnamon, ginger, and cloves. They're perfect for a holiday treat, or really, any time of the year!
Why You'll Love This Recipe
- Easy to make. This ginger snap cookie recipe is made with basic ingredients - perfect for any novice baker!
- An unforgettable aroma. As the cookies bake in the oven, your house will be filled with the scent of warm cinnamon, fresh ginger, and cloves.
- An easy and affordable homemade gift to share. This recipe makes 4 dozen crispy gingersnap cookies. That's enough to enjoy them with your family, friends, coworkers, school teachers, or anyone else!
Ingredient Notes
To make this easy gingersnap cookie recipe, you'll need just a few basic baking ingredients.
See ingredient substitutions in the next section. ⬇️
- molasses - Do not use blackstrap molasses - the flavor is too bitter for a sweet treat like this.
- baking soda - Don't confuse this with baking powder. There's a difference!
- fresh ginger - Trust me, using fresh ginger makes a big difference to the flavor
📖 Time-Saving Tip - Testing Baking Soda or Baking Powder for Freshness
This simple little test can save you time and money, because if your leavener is expired, whatever you're baking wont rise in the oven! This test works for baking soda and baking powder:
- Add about ½ teaspoon of baking soda or powder to a small bowl. Stir in an equal amount of an acidic ingredient, like vinegar or citrus juice.
- If the solution doesn't start to bubble immediately, it's time to replace your leavener.
Substitutions and Recipe Variations
This cookie recipe is pretty adaptable, so here are some ingredient substitutions:
- salted butter: Unsalted butter will work in this recipe. Just be sure to add ¼ teaspoon of salt to the cookie dough if you are using unsalted butter.
- egg: I haven't tested any egg substitutes in this gingersnaps recipe. If you want to do some recipe testing on your own, read my article on Egg Substitutions for Baking for tips and recommendations.
- white granulated sugar: To cut down on the calories of your cookies, feel free to use any cup-for-cup granulated sugar substitute. Monkfruit sugar is a good option.
- light brown sugar: Dark brown sugar will work, but it will add a more pronounced molasses flavor.
- ginger: Fresh ginger really makes the difference in these cookies, so use it if at all possible. If you don’t have fresh ginger, you can swap the 2 teaspoons of fresh ginger for ½ teaspoon of ground ginger.
- molasses: There aren't any good substitutes for molasses. Along with the ground ginger, it’s what creates that delicious gingersnap flavor: totally rich and yummy! If you're looking for a molasses free cookie try these Gingerbread Cookies without Molasses.
- all-purpose flour: If you'd like to make your gingersnap cookies gluten free, substitute the AP flour with a cup-for-cup gluten free all-purpose flour. I recommend Bob's Red Mill.
- 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: Process the gingersnap cookies into crumbs. Then, substitute them for the graham crackers in other desserts, like a pumpkin cheesecake crust!
How to Make Crispy Gingersnap Cookies
Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️
- Make the cookie dough. To ensure that the butter and sugars are properly creamed together, its best to use a stand mixer or an electric hand mixer to combine the ingredients.
- Roll dough in sugar and arrange on the baking sheet.
- Bake at 350° for 15 minutes, or until they look crackled on top.
- Let gingersnaps sit on the baking sheet for a few minutes. Let them set up and begin to cool before you move them to a cooling rack. If you don't wait at least 7 minutes, your cookies may fall apart.
Liz's Recipe Tips
- Line your baking sheets with parchment to prevent cookies from sticking.
- Cream the butter and sugars together properly. You want to run the mixer on high speed, until the sugar/butter mixture is very light and fluffy, and pale yellow in color.
- Leave enough room on the sheet for the cookies to spread. I usually space the dough balls about 2.5 inches apart.
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! Roll the dough into balls and place on a parchment lined baking sheet. Do not roll in sugar before freezing. Freeze for one hour on the baking sheet then transfer to a freezer Ziploc bag. 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.
Gingersnap Cookie Recipe FAQ
Gingersnap cookies are a sturdy cookie, but if they are too hard, they were likely overbaked. Be sure to pull them from the oven after 15 minutes.
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 Classic Christmas Cookies
- Best Chocolate Spritz Cookie Recipe
- Hot Cocoa Cookies
- Nutella Cookies
- Pecan Snowball Cookies
- Easy Butterscotch Haystack Cookies
Crispy Gingersnap Cookies
Ingredients
- ¾ cup salted butter softened, 1.5 sticks
- ¾ cup granulated white sugar
- ¼ cup light brown sugar light or dark
- ⅓ cup molasses
- 1 large egg
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 2 teaspoons fresh grated ginger
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- 2¼ cups all-purpose flour
For Rolling
- ⅓ cup granulated white sugar
Instructions
- Preheat your oven to 350℉. Prepare baking sheets by lining with parchment paper or a silicone baking mat. Set them aside.
- In the bowl of a stand mixer fitted with the paddle attachment or using an electric hand mixer and large mixing bowl, cream together the butter, white sugar and brown sugar. Mix on high speed for 2-3 minutes, or until the mixture is fluffy and a pale yellow color.
- Add the molasses and egg to the bowl. Using medium speed, mix until combined.
- Add in the baking soda, ground ginger, fresh ginger, cinnamon and cloves. With mixer on low speed, gradually add the flour, ½ cup at a time, until just incorporated.
- Place ⅓ cup of sugar in a shallow dish. Scoop the cookie dough into tablespoon sized balls. Roll dough balls in the sugar to coat, then arrange in a single layer, 2½ apart on the prepared baking sheet. *The dough will spread considerably.
- Transfer to the center rack of the preheated oven and bake for 15 minutes, or until the gingersnaps appear dry and slightly crackled on top. *They should not look wet at all. Remove from oven and allow cookies to sit on the cookie sheet for 7 minutes before transferring them to a wire rack to finish cooling.
Veronica
is fresh ginger imperative?
Liz Marino
It makes them really gingery. I would recommend adding it if you can!
Lindy
Super easy to make, delicious flavor, and excellent texture. Adding this to our Christmas cookie favorites!