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Our favorite Gingersnap Cookies are crispy on the outside and soft and chewy in the center. It's makes the best traditional gingersnaps, with the perfect flavor.
Some of my other favorite treats include Homemade Almond Joys, Oreo Balls, Rocky Road, or my Gingerbread Cookies Recipe!
What I love about this recipe:
- Perfect Texture: I'm a snob when it comes to Gingersnap Cookies. They have to be crisp on the outside, but chewy, and these are spot on!
- Family recipe: these are my mother-in-law's famous easy gingersnap cookies and she never serves them without some pumpkin dip to go with.
- Freezer-friendly: Make a big batch and save the extras for holiday parties, thanksgiving dessert, or just a cozy fall evening.
How to Make Gingersnap Cookies:
Make Cookie Dough: Mix butter and sugar in a mixing bowl and until well creamed together, about 3 minutes. Add egg and molasses then mix well to combine. Stir in flour, baking soda, salt, ginger, and cinnamon. Cover and refrigerate dough for 15-20 minutes. (This is a good time to make pumpkin dip!)
Bake: Scoop into balls then place on an un-greased baking sheet. Bake old fashioned gingersnap cookies at 350 degrees F for about 10-12 minutes (or slightly longer if you like them more crispy).
Make Ahead and Freezing Instructions:
To Make Ahead: The dough will keep, covered, in the fridge for up to 4 days before baking.
To Freeze: Allow baked gingersnap cookies to cool completely. Store in a freezer-safe bag or container for up to 3 months. Freeze Gingersnap cookie dough for up to 3 months.
More Cookie Recipes:
- M&M Cookies
- Browned Butter Chocolate Chip Cookies
- Sugar Cookie Bars
- Ginger Molasses Cookies
- Pecan Sandies
- Reindeer Cookies
- Christmas Cornflake Wreaths
- Super Soft Sugar Cookies
Gingersnap Cookies
Equipment
Ingredients
- ¾ cup butter, , room temperature (170 g)
- 1 cup granulated sugar, (200 g)
- 1 egg
- ¼ cup molasses, (60 ml)
- 2 cups all-purpose flour, (250 g)
- 2 teaspoons baking soda, (8 g)
- ½ teaspoon salt, (3 g)
- 1 Tablespoon ground ginger, (6 g)
- 1 teaspoon ground cinnamon, (2.5 g)
- Pumpkin Dip, , optional, for dipping
Instructions
- Add butter and sugar to a mixing bowl and beat until well creamed together. Add egg and molasses and mix well to combine.
- Stir in flour, baking soda, salt, ginger and cinnamon. Cover and refrigerate dough for 15-20 minutes. (This is a good time to make pumpkin dip!)
- Scoop into balls and place on an un-greased baking sheet. Bake at 350 degrees F for about 10-12 minutes (or slightly longer if you like them more crispy).
- We love to serve gingersnaps with this pumpkin dip.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe October 2020. Recipe updated September 2023.
Great texture, nice flavor, but I got a strong very bitter aftertaste. Corroborated by two others. Too much baking soda?
It could be, yes. A bitter/soapy aftertaste usually points to baking soda not fully “used up” or not mixed in evenly. Double check you used baking soda (not powder), measured level (2 tsp), and mixed the dry ingredients really well. Also make sure your molasses wasn’t blackstrap, that can taste bitter. If you try again, you can cut the baking soda to 1 1/2 tsp and see if that fixes it.
Thank you ! I’ll try again.