These gingersnap cookies are the perfect balance of warm spices, molasses, and a delightful crunch. Whether you're baking for the holidays or just craving a classic treat, these cookies are a must-try!
These cookies were really delicious after they had cooled just a bit. Not too sweet and slightly chewy. The next day these cookies were definitely crisp and perfect for dunking. They are full of warm spices and perfect for Christmas cookie exchanges or gifting.
These gingersnap cookies have all the delicious flavor of my Nanny's Ginger Molasses Cookies but in a crispy crunchy form. Great for dipping in hot coffee, tea, or milk!
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Why You'll Love Gingersnap Cookies
Perfectly Spiced: the blend of ginger, cinnamon, and allspice creates a warm, cozy flavor.
Crispy Texture: their signature snap makes them irresistible with every bite!
Easy to Make: made with basic ingredients and simple steps mean anyone can bake them and are a fun cookie to make with little ones.
Ingredients
A few spices, a little butter, sugar, molasses and an egg are ingredients you likely already have on hand to make this delicious gingersnap cookie!
- Unsalted butter
- Granulated sugar
- Molasses
- Large egg
- All-purpose flour
- Baking soda
- Ground ginger
- Ground cinnamon
- Allspice
See recipe card for quantities.
How to Make Gingersnap Cookies
Just a few easy steps and you will have warm, delicious snappy gingerbread cookies coming out of the oven!
- Mix together butter and sugar until creamy. Add egg, and molasses, mixing until light and creamy.
- Mix together the flour, spices, and salt. Add to wet ingredients and mix until well combined.
- Using a small cookie scoop, shape dough into tablespoon sized balls.
- Coat cookie dough in sugar.
- Place dough ball on parchment lined baking sheet and flatten to ½ inch thickness
- Step 6: Bake cookies at 350 degrees for 12 minutes, or until lightly browned.
Hint: use the bottom of a glass to help flatten out the gingersnap cookies into the perfect shape!
Substitutions
Granulated Sugar: replace with light brown sugar for a deeper, caramel-like sweetness.
Molasses: substitute with Grade A maple syrup or dark honey.
Allspice: use a mix of equal parts nutmeg and cloves for a similar spiced profile.
Variations
- Spicy - add a couple dashes of cayenne pepper to the dry spice mixture
- Chocolate-Dipped Gingersnaps: dip half of each cookie in melted dark or white chocolate, then sprinkle with crushed candy canes, sea salt, or holiday sprinkles for a festive twist.
- Gingersnap Sandwiches: spread a layer of cream cheese frosting or chocolate buttercream between two cookies for a decadent treat.
Equipment
- Large baking sheet
- Parchment Paper
- Mixing bowls
- Cookie scoop
- Electric mixer
- Rubber scraper
Storage
Store gingersnap cookies in an airtight container at room temperature up to 5 days. For longer storage, store in the freezer up to 3 months.
Top tip
For a chewy cookie with crisp edges, bake the dough a little less time and press the ball a little thicker.
Related Recipes
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When you make these gingersnap cookies, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Gingersnap Cookies
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Ingredients
- 6 tablespoons butter , softened
- ⅔ cup granulated sugar
- ¼ cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon allspice
- 3 tablespoons granulated sugar (for coating dough ball)
Instructions
- Place butter in a large bowl; beat with a mixer at medium speed until fluffy.
- Gradually add ⅔ cup sugar, beating at medium speed until light and well blended. Add molasses and egg; beat well. Lightly spoon flour into dry measuring cups, and level with a knife.
- Combine flour and the next 4 ingredients (through mace), stirring with a whisk. Gradually add flour mixture to butter mixture, stirring until well blended.
- Divide dough in half. Wrap each portion in plastic wrap, and freeze for 30 minutes.
- Preheat oven to 350°.Shape each portion of dough into 26 (1-inch) balls. Roll balls in remaining 3 tablespoons sugar, and place 2 inches apart on baking sheets coated with cooking spray. Flatten cookies with the bottom of a glass to ½-inch thickness.
- Bake at 350° for 12 minutes or until lightly browned. Remove from pans, and cool completely on wire racks.
Kevin says
Ginger cookies are so addictively good!
Laura says
We have a similar family classic recipe--probably a future recipe for our event--and my mom gets them crunchy (to everyone's disgruntlement--we like 'em chewy) by baking longer. 🙂
Carrie says
What beautiful photos!
The Food Librarian says
I want these!! They look fantastic. I love all things ginger!
Tangled Noodle says
These ginger cookies look perfect - all crackly, just the way they should be! I could eat these by the dozen so I'm glad you're sharing the low-cal recipe!
Bobby says
I love ginger cookies! They look so good, the first photo, great shot!
Carrian says
Why yes, actually I am craving ginger cookies!! yum!!!!!!
CookiePie says
Oh YUM -- I never met a ginger cookie I didn't like, and yours are really pretty!
Coleen's Recipes says
I've always loved ginger snaps. For some strange reason I've always thought of them as a Christmas cookie!
noble pig says
I lvoe gingersnaps and then I love using them for a crust in cheesecake! Yum.
Creative One says
Ginger cookies with vanilla bean ice cream sandwiched between sounds fantastic to me. Great pics!
Dimah says
Those cookies look amazing!
Pam says
I love these cookies and I really love they are lighter. YUM.