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Home / Recipes
35 minutes
4.59 from 17 votes
14 Comments

Gingersnap Cookies

Jump to RecipePrint Recipe
  • 224
by: Joanna Cismaru
12.12.20

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pin for gingersnaps.

Gingersnaps are the best! The combination of spices with a hint of sweetness is so nostalgic and comforting, not to mention your kitchen will smell amazing! You can’t top Grandma Jean’s recipe, they’re the perfect gingersnap cookies.

a few gingersnaps stacked on top of each other.

I got this recipe for gingersnap cookies a few years ago and eagerly wait for every Christmas to make these cookies. You know these cookies are going to be good because this is Grandma Jean’s recipe!

No, Grandma Jean is not my grandma, but she is a friend’s grandma who said that I must try her recipe; and boy am I glad I did! They are the perfect gingersnap cookies, no doubt about that. So seeing that Christmas is approaching, I urge you to make these cookies and eat as many as you can, they’re so good!

Why Make These Gingersnaps

  • Easy To Make
  • Simple Ingredients
  • Christmas Classic

Gorgeous and perfectly round gingersnap cookies, that both look and taste amazing. Perfectly soft, sweetened, and spiced! With simple ingredients and a quick bake time, these cookies are what family traditions and holiday memories are made of!

Ingredient Notes

overhead shot of all the ingredients needed to make gingersnap cookies.
  • Flour – I used trusty all purpose flour.
  • Salt – Salt is imperative to baking to balance the flavors, don’t skip it!
  • Baking Soda – The baking soda will act as the leavener to our ginger snaps.
  • Spices – We are using a combination of ground ginger, ground cinnamon and ground cloves!
  • Sugar – I used granulated sugar, nothing fancy. Brown sugar can be substituted.
  • Margarine or Butter – The recipe calls for butter or margarine, normally I always pick butter over margarine.
  • Egg – I use large eggs whenever I bake, it helps bind everything together.
  • Molasses – Molasses is going to give us that dark, deep, rich flavor and color. Honey and maple syrup both have a close enough consistency to molasses that they can be used as substitutes, but they lack that distinct molasses taste, so you might want to add more spices.

How To Make Gingersnap Cookies

process shots showing how to make gingersnap cookies.
  1. Preheat Oven: Preheat oven to 350°F. Grease two cookie sheets or line them with parchment paper.
  2. Make Cookie Dough: Sift the flour, salt, baking soda, cinnamon, cloves and ginger together in a medium sized bowl. In another bowl, mix the 1 cup of sugar and the butter together well. Add the egg, molasses and dry ingredients; mix well.
  3. Form Cookies: Place the sugar in a small bowl. Form into 1-inch balls using a small cookie scoop. Roll the balls into the sugar.
  4. Bake and Cool: Place rolled cookies onto the prepared cookie sheets and transfer the cookie sheets to the oven. Bake for about 13 to 15 minutes. Let the cookies cool for 3 minutes on the cookie sheets, then transfer to a cooling rack to finish cooling.
side by side photos of gingersnaps before and after baking on a baking sheet.

FAQs & Expert Tips

FAQs

Why Are My Cookies Dry?

This is a cake like textured cookie, so be sure to not over bake! If anything, under-bake them just a tiny bit as they’ll continue to bake for a couple minutes once you’ve removed them from the oven! Also big cookies take longer to cook than small ones so keep that in mind as when following the instructions!

Can I Make The Cookie Dough Ahead Of Time?

Yes you can! The dough will last in the fridge for about 2 – 3 days in an airtight container. You have the option of preparing the cookies and placing in storage until you’re ready to serve them OR prepare the dough and store until you’re ready to bake the day of!

How To Serve

These gingersnap cookies are so versatile! You can have them for dessert, with your morning coffee, take them to a party, give them as a gift, or just keep a stash of it all to yourself to eat whenever you like! Whichever option you choose, I promise you won’t be disappointed!

gingersnaps on a baking sheet fresh out of the oven.

Tips

  1. Whatever you do, don’t over bake these little babies! If you do they will dry right out.
  2. When storing in an airtight container, place an apple slice in with the cookies to keep them moist.
  3. I truly recommend picking up molasses, it is what makes this cookie!
  4. While some cookies dough need chilling time in the fridge, there’s no need to chill this cookie dough. Keep in mind that if you chill the dough the cookies will spread less when baked.
overhead shot of a bunch of gingersnaps cookies.

Storing Gingersnaps

Your gingersnap cookies will last in the fridge for about 2–3 days in an airtight container. Keep an apple slice in the container to ensure the cookies stay moist!

Freezing

You can definitely freeze these gingersnaps! Just bake them, cool them and store in a freezer bag or airtight sealed container. They will last in the freezer for up to 6 weeks and you can just pull them out as needed!

closeups of gingersnaps cookies piled together.

More Great Recipes To Try

  • Dark Rye Bread
  • Peanut Butter Cookies
  • Ginger Chicken
  • Sticky Toffee Pudding
  • Ginger Beef

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

a few gingersnaps stacked on top of each other.

Gingersnap Cookies

4.59 from 17 votes
Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Author: Joanna Cismaru
Serves: 48
Print Pin Rate
Gingersnaps are the best! The combination of spices with a hint of sweetness is so nostalgic and comforting, not to mention your kitchen will smell amazing!

Equipment

  • KitchenAid Hand Mixer
  • Glass Mixing Bowl Set (3 piece)
  • Aluminum Baking Sheet (2 pack)
  • Parchment Paper

Ingredients

  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 cup sugar
  • ¾ cup butter or margarine
  • 1 large egg at room temperature
  • ¼ cup molasses
  • ½ cup sugar for rolling cookies
US Customary – Metric

Instructions

  • Preheat Oven: Preheat oven to 350°F. Grease two cookie sheets or line them with parchment paper.
  • Make Cookie Dough: Sift the flour, salt, baking soda, cinnamon, cloves and ginger together in a medium sized bowl. In another bowl, mix the 1 cup of sugar and the butter together well. Add the egg, molasses and dry ingredients; mix well.
  • Form Cookies: Place the sugar in a small bowl. Form into 1-inch balls using a small cookie scoop. Roll the balls into the sugar.
  • Bake and Cool: Place rolled cookies onto the prepared cookie sheets and transfer the cookie sheets to the oven. Bake for about 13 to 15 minutes. Let the cookies cool for 3 minutes on the cookie sheets, then transfer to a cooling rack to finish cooling.

Recipe Notes

  1. Whatever you do, don’t over bake these little babies! If you do they will dry right out.
  2. When storing in an airtight container, place an apple slice in with the cookies to keep them moist.
  3. These cookies have a cake-like texture.
  4. While some cookies dough need chilling time in the fridge, there’s no need to chill this cookie dough. Keep in mind that if you chill the dough the cookies will spread less when baked.
  5. Your gingersnap cookies will last in the fridge for about 2–3 days in an airtight container. Keep an apple slice in the container to ensure the cookies stay moist!
  6. You can definitely freeze these gingersnaps! Just bake them, cool them and store in a freezer bag or airtight sealed container. They will last in the freezer for up to 6 weeks and you can just pull them out as needed!

Nutrition Information:

Serving: 1cookieCalories: 72kcal (4%)Carbohydrates: 11g (4%)Protein: 1g (2%)Fat: 3g (5%)Saturated Fat: 2g (13%)Cholesterol: 12mg (4%)Sodium: 67mg (3%)Potassium: 34mg (1%)Fiber: 1g (4%)Sugar: 7g (8%)Vitamin A: 94IU (2%)Calcium: 7mg (1%)Iron: 1mg (6%)
Course:Cookies, Dessert
Cuisine:American
Keyword:ginger snaps, gingersnap cookies, gingersnaps
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 224

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Maggie says

    December 19, 2020 at 2:48 pm

    5 stars
    Awesome! Gave these to several friends and comments were consistently great—best I’ve ever had

    Reply
  2. Susan says

    December 19, 2020 at 1:18 am

    4 stars
    These cookies are very tasty! But mine did not turn out “cake like.” I’m pretty sure that’s because I live at a high altitude. Cookies never bake like they did when I lived at a lower elevation. They always fall flat. But that’s OK! My son wanted crunchy cookies. I will be making them again for sure! Thank you for this great recipe.

    Reply
  3. Sue says

    December 13, 2020 at 9:37 am

    5 stars
    Made these yesterday. They are so delicious. They are so good I included them with my Christmas baking gift packages for my neighbours A big hit! Will definitely make again and not just at Christmas. Thanks for sharing the recipe.

    Reply
  4. Dennis says

    December 12, 2020 at 9:23 pm

    Do you have a recipe for HARD ginger snap cookies. Soft is not my thing . Thanks Joanna.

    Reply
    • Joanna Cismaru says

      December 13, 2020 at 11:29 am

      Sorry, I don’t. Not yet!

      Reply
  5. Cynthia says

    December 13, 2016 at 3:50 pm

    Hi Ms.Jo,

    I would love to make these cookies but as far the molasses goes is it dark or light? Thanks and Happy Holidays

    Reply
    • Joanna Cismaru says

      December 13, 2016 at 3:59 pm

      Hi Cynthia! It’s dark molasses. 🙂

      Reply
  6. Melissa says

    December 23, 2015 at 4:58 am

    Heyy joo!!
    Can i use this recipe for gingerbread cookies?

    Reply
  7. Melissa says

    November 30, 2015 at 3:11 pm

    Jo, these cookies were moist, delicious and just perfection! I am really becoming a fan (fellow Canadian as well) after having just found your site a few weeks ago – everything I have made for my family has been delicious!! I have meal planned this week using your recipes! Thanks so much for the great variety and easy/tasty dishes!!

    Reply
    • jo says

      November 30, 2015 at 6:01 pm

      My pleasure Melisa, so glad you’re enjoying my recipes. 🙂

      Reply
  8. Chelsea says

    November 18, 2015 at 10:44 am

    Hi, I was just wondering about the texture of these? I’m looking for a softer cookie vs the store bought gingersnaps which can be really crunchy and ….snappy 😉
    thank you!

    Reply
    • jo says

      November 18, 2015 at 12:37 pm

      Hi Chelsea,
      This cookie has a cake like texture, so definitely soft inside.

      Reply
  9. Judy says

    October 11, 2013 at 3:01 pm

    We don’t have molasses, golden syrup, which I used to eat by the spoonful back in England, or stuff. We have stuff! Made from figs but that would ruin the taste n’est pas? Bloody country.

    Reply
    • jo says

      October 12, 2013 at 5:01 am

      Hmm, stuff made from figs, never heard of it, but I’m sure it’s delicious, though I’m not sure how it would work in these cookies.

      Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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