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
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Recipe
Gingersnap Cookies
Equipment
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. 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
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I originally shared this recipe October 2020. Recipe updated September 2023.
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These are SO delicious!! They’re perfectly balanced between chewy and crisp. I threw in a candied ginger for fun, but they DON’T need it!! Thanks for sharing the recipe!
My first time making these cookies but it will definitely not be my last. These are the best cookies ever!!! I followed the recipe exactly as it is.
My family & I are in love with them! Such incredible flavor & perfectly crisp on the outside and chewy in the middle. Perfection!!!
Thank you for sharing this recipe, I made them and they turned out amazing
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.
Thanks!!
This is the best gingersnap cookie I have ever made. I was looking for a crisp and chewy recipe and this checked the boxes. My son and daughter said it was the best gingersnap they had ever tasted. This recipe is a keeper and I will be adding it to the annual Christmas baking. Thank you for sharing this recipe!
Just a Question: In the timings section of the recipe (e.g. prep time, cook time, etc), it says “Refrigerate 15 min”. However, I don’t see any refrigeration step in the instructions. Can the author, or anyone, please clarify? Thanks!
Hi, I’m so sorry for that typo. I recommend covering and refrigerating the dough before scooping. I have fixed the instructions to include that. I hope you enjoy them!
I have never made ginger snaps before. These were delicious and came out that perfect crispy outside and soft inside. I will be making these often!!
I think I found my forever gingersnap cookie. Only change I made to the recipe was using apple molasses (also known as applestroop in the Netherlands, which can be made by reducing apple cider) and adding in some cloves as well. I like this recipe because it calls for more molasses compared to other recipes which allowed me to use more of the apple molasses and that flavor shows up in the cookie better.
The cookies were Fantastic, but because of dietary restrictions and to make them diabetic friendly, I had to make some substitutions. They still came out great and the right texture.
My changed recipe:
¾ cup butter , room temperature
1 cup granulated sugar (changed to 1 Cup Monk Fruit with Erythritol)
1 egg
¼ cup molasses
2 cups all-purpose flour (changed to 2 cups King Arthur Gluten Free Flour)
2 teaspoons baking soda
½ teaspoon salt
1 Tablespoon ground ginger (changed to 3 Tbsp frozen ground ginger)
1 teaspoon ground cinnamon (used Vietnamese Cinnamon)
Ive made the ginger cookies probably at least 3-4 times now…They are super..Ive also frozen them, great..I often add more molasses or ginger, I like the taste..Im not a cake or cookie person but these are just great..so easy, I leave bit longer in oven to make them crispier..never had a failure..
These are the most beautiful and delicious cookies I’ve ever made they turned out so perfectly and usually I’m not a very good baker. Thank you!
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!!!🤩
I run a fork over the ginger balls, slightly flatten them, they spread slightly in oven…taste magnificent
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!
These were sooo good! Crispy on the inside but chewy on the inside! We loved them!!
So easy and so delicious. A crowd pleaser every time.
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!