These Gingersnap Cookies are everything you want in a ginger-molasses cookie: crisp edges, chewy centers, and plenty of warm spice from ground ginger and cinnamon. The cookie dough comes together quickly with simple ingredients like butter, brown sugar, and molasses, and bakes in just minutes. They’re the perfect cookie recipe to keep on repeat all season, and store great in an airtight container if you somehow have leftovers.
Looking for more delicious and fail-proof cookie recipes? We’ve got you covered with these ones: Hermit Cookies, Hot Chocolate Cookies, and Date Pinwheel Cookies. Family-favorites, all year long!
Why I Love This Recipe
- I adore ginger
- One of my favorite cookies
- Can be made year-round
- Always come out perfect looking
- Freezes great
Helpful Items for This Recipe
This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge to you.
Cookie Scoop 1.5 Tbsp, Cookie Dough Scoop, Size #50
KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer K45SS, Onyx Black
2-Piece Small Stainless Steel Spatula Set with Wooden Handles
Gingersnap Cookie Ingredients
Simple ingredients and an easy cookie to make that comes out perfect every time!!
Recipe Ingredients
Unsalted butter – Use softened butter to achieve a moist dough that will lead these cookies to bake well without getting dry.
Dark brown sugar – Adds moisture and chew, giving these gingersnaps their soft center and rich, caramel-like flavor.
Granulated sugar – Helps the cookies spread slightly and creates those crisp, classic gingersnap edges.
Molasses – The key to deep flavor, dark color, and that signature chewy texture you expect from a good ginger molasses cookie.
An egg and an egg yolk – The extra yolk keeps the dough soft and tender, helping the cookies stay chewy instead of dry.
Vanilla extract – Adds a hint of warm flavor to these ginger snap cookies.
All-purpose flour – Provides structure and helps the cookies hold their shape while still staying soft in the middle.
Ground cinnamon, ginger and cloves – The characteristic spices used in any gingersnap cookie recipe.
Baking soda – Gives the dough lift and helps create those crackly tops and slightly crisp edges.
Salt – Balances the sweetness and enhances the spice flavor.
How do you make these Gingersnap Cookies?
Preheat oven to 350°F. Then, line baking sheets with parchment paper.
In a large bowl of a stand mixer, cream together butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
Beat in molasses, then egg, egg yolk, and vanilla, mixing until well combined.
In a separate bowl, whisk flour, baking soda, salt, ginger, cinnamon, and cloves.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough will be soft but workable.
Scoop or roll dough into balls (about 1 to 1.5 Tbsp each). Roll each ball in extra sugar to coat. Then, place dough balls about 2 inches apart on prepared sheets.
Bake for 10 – 12 minutes, until the edges are firm and set but the center still looks slightly soft. This will ensure crispy cookies on the edges but a chewy center.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. As they cool, the centers will firm up but remain chewy.
Recipe Pro Tips
FAQS
Do Gingersnap Cookies freeze well?
Yes, gingersnap cookies freeze really well. Once fully cooled, place them in an airtight container or freezer bag and freeze for up to three months. They thaw quickly at room temperature and keep their chewy-crisp texture, making them great for prepping ahead.
Do Gingersnap Cookies have molasses in them?
Yes, classic gingersnap cookies are made with molasses. It’s what gives them their deep flavor, soft chew, and rich color. Without molasses, they’d taste more like simple ginger cookies instead of true gingersnaps.
How to keep Gingersnap Cookies from spreading too much
Though this tip is mostly necessary in warm environments, the key to preventing spreading is to bake the cookies on a chilled baking sheet. Another good tip is to chill the cookie balls for 30 minutes before baking.
How to store Gingersnap Cookies
Store any leftovers in an airtight container at room temperature for up to three days, or freeze them for up to three months. Then thaw them at room temperature for 15 to 30 minutes, or give them a quick reheat in the oven.
How to get perfect crackly tops on Gingersnaps:
To get perfect crackly tops, you need a good amount of baking soda. So, make sure your baking soda is not too old or expired; otherwise, it won’t work properly in lifting the cookies. In the case your cookies don’t crack with 1 tsp of baking soda, go ahead and double that amount; that should make a huge difference and get you nice cracks.
WANT MORE GREAT COOKIES FOR YEAR-ROUND?
We love making cookies all the time, and here are some of our favorites. The Kitchen Sink ones are great after Christmas when you have little bits of everything leftover.
Gingersnap Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 2/3 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1/4 cup molasses
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour spoon and level
- 2 tsps ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F, then line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
- Beat in molasses, then egg, egg yolk, and vanilla, mixing until well combined.
- In a separate bowl, whisk flour, baking soda, salt, ginger, cinnamon, and cloves.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough will be soft but workable.
- Scoop or roll dough into balls (about 1 to 1.5 Tbsp each). Roll each ball in extra sugar to coat.
- Place dough balls about 2 inches apart on prepared sheets. Gently flatten them slightly with your palm.
- Bake for 10–12 minutes, until the edges are firm and set but the center still looks slightly soft. This will ensure crispy cookies on the edges but a chewy center.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. As they cool, the centers will firm up but remain chewy.
Let us know what you think!
We’d love to know what you and your family think! Make sure to leave a review below and follow us on your favorite social network!