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.

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes.

Recipe

Prep 10 mins
Cook 10 mins
Refregierate 15 mins
Total 35 mins
Save Recipe

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.

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

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

Related Posts

Share Recipe

Categories

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.

Leave A Comment

Your email address will not be published.

Recipe Rating




Comments

  1. 5 stars
    I absolutely loved the cookies!!!
    My only problem was that my cookies didnt get flat in the oven, they stayed almost round. Any Tips so i could possibly avoid that?
    But otherwise, fantastic!!!🤩

  2. 5 stars
    My husband informed me many years ago that his favorite cookie is a molasses cookie. I have since learned that some call them gingersnap, some molasses, some ginger molasses… but often very similar. He likes a crunchy cookie but I like soft and chewy. I had yet to find a recipe that I was motivated to make. But then I fell victim to Crumbl cookies. He dislikes them as they are so huge and usually softer not crunchy. My favorite so far was a ginger molasses that had cream cheese frosting. (oh my it was rich). They did the same cooking this week with sugar coating no frosting. Same base! I was MOTIVATED! I looked at a lot of recipes but settled on this. My first ever (after years of consideration) ginger cookie with molasses. It has not disappointed! My husband was even swooning over the cookie dough. He said they are PERFECT. I agree and will no longer feel anxious that I better go get me a Crumbl ginger cookie when they are available because when I’m READY and want one I will just make my own! 5 Stars from this family!

  3. 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!