Crispy on the outside, warm and chewy on the inside, these Gingersnap Cookies are everything you want in a holiday dessert! They are the perfect way to finish off any holiday meal and leave everyone feeling merry and bright.
I love the holidays! I love everything to do with Christmas and Thanksgiving. It has always been a special thing in my family. Now that I have my own I love making holiday traditions that we look forward to every year. Once it gets cold outside, you will see a Honey Glazed Ham, a classic Sweet Potato Casserole, and of course a Pumpkin Pie on our table. But my family asks me every year without fail to make these gingersnap cookies. The holidays aren’t the same without them!
The BEST Gingersnap Cookie Recipe
Ok, I seriously think this is the BEST gingersnap cookie I have ever had! It is perfectly crispy on the outside, and then when you chew it, it just melts into your mouth. The warm spices and rich molasses give this cookie the perfect amount of flavor. It will bring you right back to the holidays every time you eat it. It is the perfect cookie!
If you have never had a gingersnap before, they taste like a gingerbread cookie. It has molasses in it, which is an important ingredient in gingerbread recipes. It also has, you guessed it, ginger! When you mix ginger with sugar and other spices it makes the most amazing warm and flavorful cookie! Gingersnap cookies go perfect with a cup of warm apple cider or a mug of wassail. In fact, they are great after any holiday meal. You’ll be so glad you gave this recipe a try, I’m sure it will become a family tradition!
Ingredients for Gingersnap Cookies
You will have most of these ingredients on hand already! Molasses is important to this cookie because it’s what gives the cookie it’s color and deep flavor. You really can’t skip it, so you might have to run to the store to grab it. You are going to love these cookies! Find the exact measurments in the recipe card below.
- Butter: I used unsalted, and you want to make sure to leave it out for a few hours before you start baking. Room temperature butter is important for creaming the sugar.
- Granulated Sugar: Your regular pantry sugar will work.
- Egg: I always use grade A large eggs in my recipes.
- Molasses: Molasses is a thick syrup that has a really dark color. It is what gives these cookies their dark brown color and a deep rich and sweet flavor.
- All-Purpose Flour: All purpose flour is easiest to work with and makes a great cookie.
- Baking Soda: Baking soda helps the cookies rise and bake evenly.
- Baking Powder: Baking powder also helps the cookie rise and bake evenly.
- Ground Ginger: Ground ginger is a warm spice that is used in all kinds of holiday desserts, and is what makes this gingersnap cookie, well, gingery! It’s obviously a must for this recipe!
- Ground Cinnamon: Ground cinnamon is warm and earthy, and leaves a little spice in your mouth that is perfect when paired with the sugar and ginger.
- Ground Cloves: Cloves are a really mild sweet and spicy flavor that add the perfect flavor to this spiced cookie.
- Salt: Salt helps to bring out all of the delicious flavors in this cookie and balances out the sweetness.
Gingersnap Cookie Recipe
The best thing about these gingersnap cookies is that they are so easy to make! If you can make a chocolate chip cookie, you can make a perfect and flavorful holiday cookie that your whole family will love. I love to make them a little crispy, so they have the “snap” that you are expecting in a gingersnap cookie.
- Cream: In a large bowl, cream together the butter and 1 cup of sugar until light and fluffy, about 4-6 minutes. Add in the egg and molasses and mix until combined.
- Whisk: In a medium bowl, whisk together the flour, baking soda, baking powder, spices and salt. Slowly add the dry ingredients to the creamed wet ingredients until combined.
- Chill: Cover the bowl and chill for 2 hour. When the hour is almost over, preheat the oven to 350℉ and line two baking sheets with parchment paper. Set aside.
- Scoop: Using a medium cookie scoop, scoop the dough and roll into even balls. Roll the balls of dough in the remaining ½ cup of sugar.
- Bake: Place the dough balls on the prepared table baking sheets, leaving 2 inches of space between each cookie. Bake for 15-17 minutes, until lightly browned and the top has that distinct cracked texture of a gingersnap.
- Cool: Let cookies cool for about 2 minutes on the baking sheet before transferring to a cooling rack to finish cooling.
Tips for Making These Gingersnap Cookies
- Spray Measuring Cup: To keep the molasses from sticking to the measuring cup, spray the measuring cup with cooking spray. The molasses will come right out!
- Chewier Cookies: If you like gingersnaps a little softer and chewier, bake for 13-14 minutes.
- Room Temperature Ingredients: Use room temperature ingredients for the smoothest, fluffiest dough.
- Beat Butter: Beat the butter and sugar for 4-6 minutes until the color gets light and it gets fluffy. That’s how you will know that the ingredients are fully mixed and you will get the best texture cookie!
These gingersnap cookies make perfect leftovers! They are just as good the next day, and are a great cookie to make ahead. Here is how to store your leftover cookies.
- On the Counter: Store your leftover cookies in an airtight container for up to 5-7 days. They will start to get too hard if you leave them out for too long, so make sure that once they cool off you put them in an airtight container.
- ¾ cup butter room temperature
- 1 ½ cup granulated sugar divided
- 1 large egg room temperature
- ¼ cup molasses
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- In a large bowl, cream together the butter and 1 cup of sugar until light and fluffy, about 4-6 minutes. Add in the egg and molasses and mix until combined.
- In a medium bowl, whisk together the flour, baking soda, baking powder, spices and salt. Slowly add the dry ingredients to the creamed wet ingredients until combined.
- Cover the bowl and chill for 2 hour. When the hour is almost over, preheat the oven to 350℉ and line two baking sheets with parchment paper. Set aside.
- Using a medium cookie scoop, scoop the dough and roll into even balls. Roll the balls of dough in the remaining ½ cup of sugar.
- Place the dough balls on the prepared table baking sheets, leaving 2 inches of space between each cookie. Bake for 15-17 minutes, until lightly browned and the top has that distinct cracked texture of a gingersnap.
- Let cookies cool for about 2 minutes on the baking sheet before transferring to a cooling rack to finish cooling.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.