There are two teams of gingersnap lovers— Team Chewy and Team Crispy. I love a chewy gingersnap, and I have developed this recipe to have the perfect texture: a slightly crisp edge and addictively soft, chewy centers. But, if you’re on Team Crispy, I have some easy tips to turn this into a crispier cookie recipe!
Molasses and various warm spices give these gingersnaps the best flavor. They’re so cozy and comforting! Plus, a quick roll in sparkling sugar (or cinnamon sugar) before baking adds some extra crunch to the cookies. Such a tasty treat!
A reader, Amanda, says: “ These were amazing! I will try a bit of freshly grated ginger next time as noted, as I do like mine rather spicy. I loved the crispy edges and chewy center.” ★★★★★
Table of Contents
Key Ingredients: What Makes A Chewy Gingersnap?
These are the main ingredients you need to make this easy gingersnap cookie recipe bake up with the perfect, chewy texture. You can find the full list of ingredients and measurements in the recipe card below.
Molasses — dark unsulphured molasses gives gingersnap cookies a complex, full-bodied flavor and is the main ingredient responsible for their chewy texture. Molasses is hygroscopic, which essentially means that the invert sugar is able to pull water into its molecules and hold it, yielding a chewier cookie. Be sure to avoid blackstrap molasses. Too bitter and salty, blackstrap molasses will ruin the flavor of the cookies. It can’t be substituted for unsulphured molasses in this recipe.
Brown sugar — gives the cookies a chewy texture because it contains molasses, which makes brown sugar hygroscopic as well. Since this is a chewy gingersnap recipe, brown sugar was a must to use! Crispy gingersnaps rely on granulated sugar (aka white sugar) since it is less hygroscopic and allows cookies to spread more, thus baking thinner and crispier.
Butter — I recommend using unsalted butter, so you have control over the amount of salt in the recipe. If you have salted butter on hand, just reduce the added salt by ½ teaspoon (so you’ll only need ¼ teaspoon salt).
Egg — many ginger snap recipes only use egg yolks. I use a whole egg to make these cookies a bit puffier and softer. During baking, the egg proteins help set the dough by coagulating, giving the cookies structure.
Spices — ground ginger, ground cinnamon, and ground cloves add so much warm flavor to these cookies. For even more warmth, add ¼ teaspoon ground black pepper to the spice mix.
Can I use fresh ginger?
Yes! You can replace the ground ginger with the same amount of fresh grated ginger, or add fresh in addition to the ground ginger. Grate it on a microplane or the small holes of a box grater.
Freshly grated ginger will infuse the ginger cookies with a nice added bite, if that’s something you like. You can even stir in ⅓ cup of finely diced candied ginger for more flavor and some texture.
FAQs and Troubleshooting
Yes, with one simple ingredient swap and a longer bake time, you can make crispy gingersnap cookies with this recipe! Swap all the brown sugar for 165 grams of granulated sugar (¾ cup plus 1 tablespoon), and increase the bake time to 15 to 18 minutes. The cookies will spread a bit more, so they are thinner, and the longer bake time will make them crispier through the center.
No. This dough won’t hold a detailed shape well if rolled and cut. Use my gingerbread cookie recipe instead! The recipe has a different ratio of ingredients that makes the dough perfect for cutting out gingerbread people, candy canes, Christmas trees, and other fun shapes. Those cookies are also sturdy enough to decorate with royal icing.
Since these are chewy ginger snap cookies, I don’t recommend using them for a cheesecake crust or pie crust. A crumb crust requires harder, drier cookie crumbs to bake properly. This is a moist, soft mixture that will not produce a crisp crust.
Pro Tips For Making The Best Gingersnaps
Measure your flour correctly. The most accurate way to measure flour so you don’t accidentally use too much is to use a kitchen scale. If you don’t have one, fluff the flour in its container, spoon it into your measuring cup, and use a knife to level off the top. Using too much flour will yield dry, crumbly, not chewy gingersnap cookies.
Don’t overbake the cookies. The center of the cookies should still be soft so that they stay chewy. Look for edges that have just set (they should feel somewhat firm if pressed), and the centers should be puffed, appear dry on the surface, and slightly cracked but not firm. That’s how you get a perfectly baked, chewy gingersnap!
Make larger or smaller cookies: For this recipe, I scooped 1½ tablespoon-sized dough balls and baked them for about 10 to 12 minutes. To change the size of the cookies and the recipe yield, simply scoop more or less dough. For smaller cookies, scoop 1 tablespoon and bake for 8 to 10 minutes. For larger ginger snaps, use 2 tablespoons of dough and bake for 12 to 15 minutes.
How To Make Gingersnap Cookies
Below, I’ve highlighted portions of the recipe in step-by-step process images along with instructions for making the homemade gingersnap cookies. You can find the full set of instructions in the recipe card below.
1. Sift the all-purpose flour, baking soda, ginger, cinnamon, salt, and cloves into a medium bowl.
2. Whisk together and set aside for now.
3. To a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and unsulphured dark molasses.
4. Beat on medium speed (using the stand mixer or a hand mixer) for a few minutes until fluffy.
5. Add the egg and vanilla extract and mix again to incorporate.
6. Reduce the mixer to low speed and gradually add the flour mixture to the wet ingredients. Mix together until just combined.
7. Using a small spring-loaded scoop or tablespoon, portion out 1½ tablespoon-sized dough balls and roll each one into a smooth ball between your palms.
8. Coat them in sugar or cinnamon sugar. Place the sugar-coated dough balls about two inches apart on baking sheets lined with parchment paper (you will need 2 for this recipe). Bake at 350°F for 10 to 12 minutes until the edges are set, and the middles are still soft. Let the gingersnap cookies cool for a few minutes in the pans, then transfer them to a wire rack to cool completely before enjoying.
Gingersnap Cookie Recipe
Video
Equipment
- Bowl
- Mixer
- Baking Sheet
Ingredients
- 2½ cups all-purpose flour (300g)
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ½ teaspoon ground cloves
- ¾ cup unsalted butter softened (170g)
- ¾ cup packed light brown sugar (165g)
- ¼ cup unsulphured molasses (90g)
- 1 large egg room temperature
- 2 teaspoons vanilla extract
Sugar Coating:
- ¼ cup granulated or sanding sugar (50g)
- ½ teaspoon ground cinnamon (optional)
Instructions
Make the Cookies:
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, sift the flour, baking soda, ginger, cinnamon, salt, and cloves. Whisk together and set aside.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and molasses on medium speed until light and fluffy, about 3 minutes.
- Add the egg and vanilla. Scrape the bowl down and mix again until ingredients are completely distributed. With the mixer on low, gradually add the flour mixture and mix until just combined. Scrape the bowl down one last time and use a spatula to fold in any remaining flour.
Coat in Sugar and Bake:
- Place the granulated sugar in a small bowl. Stir in the cinnamon, if using.
- Use a small spring-loaded scoop or tablespoon to portion out 1½ tablespoon-size balls (about 28g each). Roll each into a smooth ball between your clean palms, then coat them in the sugar. Place the dough balls about two inches apart on a parchment-lined baking sheet.
- Bake for 10 to 12 minutes or until the edges are set and firm to the touch but the centers are soft and slightly cracked. Let cool for a few minutes on the pan, then move to a wire rack and cool completely.
Notes
- Serving gingersnaps: These cookies are delicious served with a cup of coffee or tea or a glass of cold milk! They also make an excellent addition to cookie tins for the holidays. They will stay moist and chewy for several days if kept in an airtight container.
Nutrition
Make-Ahead and Storage
Refrigerating the dough: Gingersnap cookie dough can be chilled in the refrigerator for up to 24 hours before or after rolling into balls. For the main batch of dough, set it out on your kitchen counter to bring it back to room temperature for easier scooping and rolling. For the rolled dough balls, when you’re ready, bring them to room temperature, coat with sugar, and bake.
Storing baked gingersnaps: Let the ginger molasses cookies completely cool before storing in an airtight container. They will keep at room temperature for up to 1 week. To keep them moist and chewy, you can toss a few marshmallows or a slice of bread in with them. The cookies will absorb the moisture from those additions, so they don’t dry out.
Can I freeze the cookies?
Freezing gingersnap cookie dough: After rolling the dough balls between your palms in Step 6, flash freeze them on a lined baking sheet until solid, then transfer to a freezer bag or freezer-safe container for up to 3 months. Thaw them at room temperature for 2 hours, then roll in sugar and bake as directed.
Freezing baked gingersnaps: Once completely cooled to room temperature, transfer gingersnap cookies to a freezer bag or freezer-safe container (with sheets of parchment paper between layers of cookies) and freeze for up to 3 months. Thaw for a few hours on the counter.
More Christmas Cookie Recipes To Try
In the mood for more fuss-free Christmas cookies? Try these next!
Spritz cookies are beautifully designed cookies that you can make in different shapes, sizes, and colors! I love decorating mine with sprinkles to make them even more festive.
Chocolate crinkle cookies are like the best combination of a cookie and a brownie! You won’t be able to get enough of the fudgy middles.
I always have my easy Mexican wedding cookies on my holiday cookie platters. The powdered sugar-dusted confections disappear in a flash!
Crisp Milano cookies have buttery cookies sandwiched with a rich chocolate filling. I love dipping them into my morning cup of coffee.
Thumbprint cookies are a classic holiday cookie. Wow your loved ones with these tender, buttery cookies filled with thick, sweet jam.
If you’ve tried this gingersnap cookie recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Amanda says
These were amazing! I will try a bit of freshly grated ginger next time as noted, as I do like mine rather spicy. I loved the crispy edges and chewy center. This will be my go-to Gingersnap recipe from now on. Thanks John!
Nancy says
These are amazing! I made one batch and immediately made a second batch!
Marilyn says
My husband and I just made these cookies. They are the most delicious gingersnap cookies that we ever had!!! Perfect directions with amazing results!!! Thank you so much!!!
Katie says
These are the best cookies!!!! Still ft, flavorful, great mix of holiday spices. Wanted to try a new cookie for the holidays and I think they have become our family’s new favorite. We will be adding these to our yearly must make list! Thank you for these!!
Jolene says
These cookies are my absolute favourite they always turn out and the recipe is super easy to follow
Maria says
Hey John can you please write the recipes in grams, you put the flour in grams and the rest with cups. I really want to make these, last Christmas I was making your chocolate crinkle cookies Twice a week! Everyone loved them. Thanks
Amy Whitston says
In my 46 years, I have avoided anything with clove like the plague. Yuck, just yuck,,, or so I thought. My hubby begged me to make these, and since I get my warm feels by cooking for him, started whippin in the kitchen. OMG JOHN!!!! These are soooooooo good! We both love them, and I think you just changed my life. AGAIN (snickerdoodles, cream cheese cookies, red velvet cookies, etc)