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 (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
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I originally shared this recipe October 2020. Recipe updated September 2023.
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Perfect recipe! Turned out wonderfully!
Easy and the BEST ginger snaps I’ve ever tasted. Baked for the holidays but I’m thinking about shorting the neighbors to have more for me…haha!!!
These are good, wish they were a little thicker. Next time I will try using 1 tsp baking soda and 1/2 tsp baking powder. I will also cut back on the ground ginger. I made these with 1:1 gf flour.
The cookies came out soo good.. BUT mine got super dark? Like their edges browned at around 5 minutes and at 10 minutes they were flat, and darker brown the taste was perfect and was chewy and crispy but Yours look much lighter than mine, any idea why?
This was my experience with the recipe. The first time I baked them was too long at 15 min. The next batch was baked at 9 min. but that was not quite long enough because they didn’t get crispy and they stuck together when stacked. The flavor was great, I just need to try one more time to get them crispy. Thank you for the recipe.
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!