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!

A stack of homemade Gingersnap Cookies with one cookie leaning against the stack.

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.

Creamed butter and sugar with molasses and egg added, then after the gingersnap cookie dough is mixed together

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).

A collage image of Gingersnap Cookies on a baking sheet before and after it's baked.

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.

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Prep 10 minutes
Cook 10 minutes
Refregierate 15 minutes
Total 35 minutes
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  • 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.
  • 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.


Make Ahead Instructions: The dough for Gingersnap cookies can stored in the refrigerator for up to 4 days, covered well. When ready to bake, scoop into balls and add a few minutes to the bake time. 
Freezing Instructions: To freeze baked gingersnap cookies, allow them to cool completely, then store in a freezer-safe bag or container for up to 3 months. Gingersnap cookie dough can be frozen for up to 3 months.


Calories: 135kcalCarbohydrates: 19gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 22mgSodium: 195mgPotassium: 70mgFiber: 1gSugar: 11gVitamin A: 187IUCalcium: 12mgIron: 1mg

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I originally shared this recipe October 2020. Recipe updated September 2023.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 5 stars
    Excellent recipe, I made them yesterday and they are almost finished! I WILL make them again, and I’m going to add bits of caramelized ginger. Fantastic. My dough made 33 cookies, so mine must have been a bit smaller, but they were perfect.

    The only thing I would say is: in the timings box the recipe states there will be a 15 min refrigeration step, but the instructions don’t actually include any refrigeration step.


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