I’m convinced these Gingersnap Cookies are the BEST ones out there with their perfect crispy on the outside and chewy in the center texture.  

A stack of gingersnap cookies on a baking tray.

There are typically two different kinds of Gingersnap Cookies in the world: soft baked ones, like my Ginger Molasses Cookies, and thinner, crispy ones. What I LOVE about this recipe is these Gingersnaps are the perfect balance of both; they’re crispy on the outside, but chewy in the center. They are the PERFECT Gingersnap Cookies, in my humble opinion.

Credit for this awesome recipe goes to my Mother-in-law, Brooke, who has been making them for decades, served with this delicious Pumpkin Dip.

 How to make Gingersnap Cookies:

Add butter and sugar to a mixing bowl and beat until well creamed together.
Butter and sugar in a mixing bowl ready to be creamed together.
Add egg and molasses and mix well to combine.
Creamed butter and sugar in a mixing bowl with egg and molasses added on top.
Stir in flour, baking soda, salt, ginger and cinnamon.
The dough for gingersnap cookies, in a mixing bowl.
Scoop into balls and place on an un-greased baking sheet.
Gingersnap cookie dough balls on a baking sheet.
Bake at 350 degrees F for about 10-12 minutes (or slightly longer if you like them more crispy).
A cookie sheet with baked gingersnap cookies on it.

Make Ahead and Freezing 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.

To freeze baked gingersnap cookies, allow them to cool completely, then store in a freezer-safe bag or container for up to 3 months. Allow to come to room temperature before serving.

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Recipe

Prep 10 mins
Cook 10 mins
Refregierate 15 mins
Total 35 mins
Add to Meal Plan

Ingredients
  

  • ¾ cup butter , room temperature
  • 1 cup granulated sugar
  • 1 egg
  • ¼ cup molasses
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 Tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • Pumpkin Dip , optional, for dipping

Instructions
 

  • Add butter and sugar to a mixing bowl and beat until well creamed together.
    Butter and sugar in a mixing bowl ready to be creamed together.
  • Add egg and molasses and mix well to combine.
    Creamed butter and sugar in a mixing bowl with egg and molasses added on top.
  • Stir in flour, baking soda, salt, ginger and cinnamon.
    The dough for gingersnap cookies, in a mixing bowl.
  • 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).
    Gingersnap cookie dough balls on a baking sheet.
  • Optional: serve cookies with pumpkin dip.

Video

Notes

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. Allow to come to room temperature before serving.
Cookie dough can also be frozen for up to 3 months.

Nutrition

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

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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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  1. 5 stars
    You’re right, these are the BEST gingersnap cookies! I love how they are soft in the middle, but have a crispy outside. The perfect cookie!