October 23, 2023
Review RecipeGingersnap Cookies
These soft gingersnap cookies have plenty of sugar and spice, making them perfect for the holiday season.
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These classic gingersnap cookies are the perfect mix of sweet and spicy, and they’re always a hit with fans of autumn flavors. The soft cookies are a seasonal favorite that is right out of Grandma’s recipe box.
Gingersnap Cookies Ingredients
You’ll need:
- 2¼ cups of all-purpose flour
- 2 tablespoons of cornstarch
- 1 tablespoon plus ¼ teaspoon of gingerbread spice blend, divided into 1 tablespoon and ¼ teaspoon
- 1½ teaspoons of baking soda
- ½ teaspoon of salt
- ¼ cup of granulated sugar
- 1 cup of light brown sugar
- ½ cup of unsalted butter, room temperature
- 1 large egg, room temperature
- ¼ cup of unsulphured molasses
- 1 teaspoon of vanilla extract
PRO TIP:
When shopping for your molasses, make sure you use a brand that is unsulphured. I find the brand Grandma’s Original Molasses to be readily available at most grocery stores where you would find honey.
Substitutions And Additions
SPICES: I keep spice blends on hand in my pantry to avoid having a lot of individual spices. If you can’t find a gingerbread spice blend at your grocery store or online, you can make your own.
Combine 2 tablespoons of ground ginger, 2 tablespoons cinnamon, 2 teaspoons nutmeg, 1 teaspoon cloves, and 1 teaspoon allspice.
Transfer the spice blend to a small lidded jar (mini mason jars work great) that you can keep in your pantry for 1 year (or until the expiration date of your individual spices).
You can use this master gingerbread spice blend in all your holiday baking.
BROWN SUGAR: You can substitute dark brown sugar for the light brown sugar in this recipe.
You need to note that your cookies will be darker in color and richer in flavor from the added molasses in the dark brown sugar.
How To Make This Gingersnap Cookies Recipe
STEP ONE: In a medium bowl, combine the all-purpose flour, cornstarch, 1 tablespoon gingerbread spice blend, baking soda, and salt. Set aside.
STEP TWO: Add the white sugar and the remaining ¼ teaspoon of the gingerbread spice blend to a small bowl. Stir to combine. Set aside
STEP THREE: In a large bowl with an electric mixer, beat together the light brown sugar and room-temperature butter, using a handheld mixer on medium-low speed, until the butter is light and fluffy.
STEP FOUR: To the butter mixture, add the egg and beat until fully incorporated.
STEP FIVE: Next, add the unsulphured molasses and vanilla extract and beat just until all the ingredients are fully combined.
STEP SIX: Slowly add the flour mixture to the butter mixture while mixing the dough on low speed.
Make sure to scrape down the sides of the bowl as needed when adding the dry ingredients.
Stop mixing as soon as all the flour has been incorporated. You do not want to over-mix your cookie dough.
STEP SEVEN: Scoop out the gingersnap cookie dough using a 1½-inch (or 1½-tablespoon) cookie scoop, and gently roll each one into a ball, being careful not to compact the dough, then roll each dough ball into the reserved bowl of spiced sugar.
OUR RECIPE DEVELOPER SAYS
If you do not have a cookie scoop, for evenly sized cookie dough balls, you can use a large melon baller to scoop out evenly sized dough balls.
This will ensure that all your cookies bake at the same rate. It also ensures that your cookies are all the same shape/size for a beautiful presentation.
STEP EIGHT: Place the cookie dough balls onto a parchment, or Silpat, lined cookie sheet and repeat until all the gingersnap cookie dough balls have been rolled in the spiced sugar.
STEP NINE: Refrigerate the cookie dough for two hours.
PRO TIP:
You can skip the chill time for these gingersnap cookies; however, I find that the chill time does allow for the spices to really marry with the other ingredients and that the cookies do bake up slightly chewier after the chill.
Either way, these are beautifully fragranced, soft gingersnap cookies that will compliment any holiday cookie platter beautifully.
STEP TEN: Preheat the oven to 350°F. Line a large baking tray with parchment paper. Place eight cookies onto the baking tray.
Allow one to two inches between each cookie.
STEP ELEVEN: Bake the gingersnap cookies on the center rack of your oven for 10-12 minutes or until the center is set and the edges are just barely brown.
Repeat until all the cookies are baked.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
STEP TWELVE: Allow the gingersnap cookies to cool on the baking tray for five minutes before transferring them to a wire rack to cool completely on the counter before serving or storing.
How To Serve
This holiday season, add these perfect gingersnap cookies to your cookie jar.
Serve them with a warm cup of coffee, pumpkin spice latte, or homemade hot chocolate to keep you cozy on a cold winter night.
For more holiday cookie recipes, we’d highly recommend our Grinch cookies and Christmas pinwheels.
MORE COOKIE RECIPES
Storage
ON THE COUNTER: These chewy cookies can be stored in an airtight container for up to four days on the counter.
IN THE FREEZER: You can freeze these delicious cookies in an airtight container or freezer bag for up to three months.
These chewy gingersnap cookies will become a favorite holiday cookie. You don’t have to wait until the festive season to make these, though; they are a delicious addition any time of year when you are craving a little something sweet.
FREQUENTLY ASKED QUESTIONS
Can I freeze the cookies?
This gingersnap cookie recipe can be stored in the freezer in an airtight container for up to three months.
What is unsulphured molasses?
Unsulphured molasses is made from ripe sugar cane and has no additives. It is generally the kind you will find at the grocery store and is different from blackstrap molasses.
Do I have to chill the dough for these classic cookies?
Chilling the dough is optional, but we do find the chilling time allows the spices to really flavor the dough nicely.
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Gingersnap Cookies
These soft gingersnap cookies have plenty of sugar and spice, making them perfect for the holiday season.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 2 hours 27 minutes
Servings 24
Ingredients
- 2¼ cups all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon gingerbread spice blend
- ¼ teaspoon gingerbread spice blend
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ¼ cup granulated sugar
- 1 cup light brown sugar
- ½ cup unsalted butter, room-temperature
- 1 large egg, room-temperature
- ¼ cup unsulphured molasses
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl combine the all-purpose flour, cornstarch, 1 tablespoon gingerbread spice blend, baking soda and salt. Set aside.
- In a small bowl add the granulated sugar and remaining ¼ teaspoon gingerbread spice blend. Stir to combine. Set aside
- In a large mixing bowl beat together the light brown sugar and room-temperature butter, using a handheld mixer on medium-low speed, until the butter is light and fluffy.
- To the butter mixture add the egg and beat until fully incorporated.
- Next, add the unsulphured molasses and vanilla extract and beat just until all the ingredients are fully combined.
- Slowly add the flour mixture to the butter mixture while mixing the dough on low speed. Make sure to scrape down the sides of the bowl as needed when adding the flour mixture. Stop mixing as soon as all the flour has been incorporated. You do not want to over mix your cookie dough.
- Scoop out the gingersnap cookie dough using a 1½-inch (or 1½-tablespoon) cookie scoop and gently roll each one into a ball, being careful not to compact the dough, then roll each dough ball into the reserved bowl of spiced sugar.
- Place the cookie dough balls onto a parchment, or silpat, lined tray and repeat until all the gingersnap cookie dough balls have been rolled in the spiced sugar.
- Refrigerate the cookie dough for two hours.
- Preheat the oven to 350°F. Line a large baking tray with parchment paper. Place 8 cookies onto the baking tray. Allow 1 to 2 inches between each cookie.
- Bake the gingersnap cookies, on the center rack of your oven, for 10 to 12 minutes or until the center is set and the edges are just barely brown. Repeat until all the cookies are baked.
- Allow the gingersnap cookies to cool on the baking tray for 5 minutes before transferring them to a cooling rack to cool completely on the counter before serving or storing.
Video
Notes
- If you do not have a cookie scoop, for evenly sized cookie dough balls, you can use a large melon baller to scoop out evenly sized dough balls. This will ensure that all your cookies bake at the same rate. It also ensures that your cookies are all the same shape/size for a beautiful presentation.
- You can skip the chill time for these gingersnap cookies; however, I find that the chill time does allow for the spices to really marry with the other ingredients and that the cookies do bake up slightly chewier after the chill. Either way, these are beautifully fragranced, soft gingersnap cookies that will compliment any holiday cookie platter beautifully.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
Nutrition
Calories: 137kcal | Carbohydrates: 24g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 125mg | Potassium: 89mg | Fiber: 1g | Sugar: 14g | Vitamin A: 141IU | Vitamin C: 0.02mg | Calcium: 30mg | Iron: 1mg
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Comments
Karla says
My favorite cookies to bake at Christmas are iced cutout sugar cookies. All my daughters join in around my kitchen island and they cut out and bake and then spend lots of time decorating them. It is a joy to watch them!
Ginger says
I love to make snickerdoodles for Christmas. My mom, sister and I always made sugar cookies to leave out for Santa. Those were my dads favorite. Coincidence? Methinks not.
Oddly enough, although my name is Ginger, I do not like Gingerbread or Ginger snaps.
Judy says
Can a cake mix box be used to make a lot of these cookies? If so, what is the transfer of say the gingerbread spices and other special blends for various cookies?
Layne Kangas says
Hi, Judy – I am not sure as we have not tested substituting a cake mix for these.
Christi says
I love ginger cookies! I have my grandmother’s recipe in a family cookbook I put together last fall. I will see how these compare! I prefer soft cookies, but sometimes it’s fun to have one that is crispy enough to dip. 🙂
Samantha nazaire says
I cant wait to give this recipe a try..
Naomi says
I don’t usually make ginger snaps but this recipe looks great. Typically, we leave frosted sugar cookies out on Christmas Eve.
Laura says
My family and our horses and donkeys LOVE gingersnaps! We generally love crispy cookies, but with gingersnaps, a nice soft cookie, maybe a slight crust on top from the sugar sprinkled on top…that’s everyone’s favorite! I haven’t met a person or horse/donkey that doesn’t love gingersnaps! We will be making these for the holidays…and year round even…for sure!!!! 🙂
Theresa Adams says
I always leave cookies for Santa. We also make reindeer food for the reindeer.
Lyssa Epperson says
These cookies look so good! I’m adding a comment for entry for the Amazon gift card as well…
I’ve never made gingersnaps but I think I’m going to have to try it with these!
JD says
Yes, we leave cookies for Santa every year.
Brittany says
We are BIG fans of gingersnaps at our house. We do try to leave Santa a variety of cookies…and if those are on the plate. Usually the first to go. Crispy cookies are not the favorite around here. Soft ones are best!!
Ginnie C says
I LOVE ginger snap cookies. I have never made them before. And I’ve only had store bought. So I can’t wait to try this recipe. We always leave cookies out for Santa, so these will definitely be on his plate this year!
Dee says
I like soft cookies best. These look wonderful. I can’t remember the last time I had gingersnap cookies.
Brenda says
These are a favorite, especially at Christmas time . BTW, I love SOFT cookies best.
Miki Schmal says
We always set out cookies and milk (and a few raw carrots for Santa’s reindeer) when we had little children at home. They are grown with children of their own now so when they return for Christmas from out of town we always set out cookies, milk and carrots. We all love that tradition and seeing the grandkids expressions when they discover the plate with only crumbs.
Marni L says
I absolutely love ginger snap cookies!💗 Crispy or chewy, I’ll eat them either way😉
Suzanne says
I love making soft gingersnap cookies.
Judy says
Love Love your recipes, even when checking Pinterest I look for your recipes, seem to be always simple, and what is on hand. thanks
Teresa Gerber says
Never made them before. And would definitely like them crispy!!
Stacey R says
These look so good! Going to have to give them a try. I love me a soft cookie.
Rosey says
I’ve been searching for the perfectly soft gingersnap for years, as I’m not a fan of crunchy/hard cookies. I will have to try this recipe out this fall…why wait for a holiday!?
Rita Thayer says
Love the spices in this cookie. My husband says it is perfect
Jackie Hanlon says
Nothing is better than a nice soft gingerbread cookie!!!!
Vicki Theriault says
Nice easy recipe, my grandson loves ginger snappies and we are convinced they are Santa’s favourite cookies too, ginger snaps are definitely a must leave out for Santa cookie.
Maureen says
I have never made ginger snap cookies but these sound really. I definitely like a soft cookie and these fit the bill. My favorite cookie for Christmas are snowballs. I love there buttery goodness and the pecans. My kids always left cookies out for Santa but they are all grown up and so are their children. Kind miss those days.
Thanks for sharing this recipe.
Shaunda Snider says
I’ve never made ginger snap cookies but just might try these😊
Debbie says
Can’t wait to try the recipe
Lynn Zukowski says
• Do you like soft or crispy cookies best? – I prefer crispy- but of course my husband prefers soft- so always have to bake both types of cookies.
Thanks for the recipe- always love a cookie recipe that includes molasses.
Vicki Gossett says
I have not made this cookie in a very long time. I plan to make a batch for Thursday, Oct, 11 & take to my granddaughter’s final volleyball game of the season. I hope the team will love them.
We always leave cookies for Santa and I know soft & chewy gingersnap cookies are one of his favorite.
Love your recipes and can’t wait to try more as the holidays are approaching.
Happy Holidays are on the horizon and can’t wait to begin bakings, beginning for Halloween and through the holidays.
Thank you.
Vicki
Lizzie Trogen says
I like crispy cookies best, but this little cookie is such a dream! It simply smelts in the mouth giving you a sweet and spicy sensation you would like to have again and again.
And why not? Its easy to do, and doesn’t cost much. But don’t just make it for one specific holiday, bake it all year around!
GABRIELLE MCCARVER says
Have you ever made gingersnap cookies? No
Do you leave cookies out for Santa? When i was a kid I did
Do you like soft or crispy cookies best? Both
What’s your favorite cookie to bake for the holidays?sugar or chocolate chip
Am says
I’ve never made these but they look delightful!
Rhea Digby says
I love Gingersnaps! Usually prefer mine crispy but going to try these.
Jackie says
I have made ginger snap cookies, but I am going to try these! My family likes cookies with crisp edges and a soft center! Will rate once I have made these!
Gabriela B. says
Do you like soft or crispy cookies best?
– I tend to lean more toward the in between. Have you ever tried “cucas” from Puerto Rico? Those pack a punch of ginger.
Brenda says
Soft cookies are the best!
Karen Ann Mason says
As a little girl I never thought I could make these delicious cookies,cakes and pies thank you so much.
Mariestella says
I’ve never made or even tried these but I have made gingerbread cookies. After coming across this recipe it is definitely on my list!
Kelly Kardos says
I make crispy ginger snaps every year! They’re a favorite around here!
Albertha says
I love gingersnap cookies it always reminds me of home and my mom in the kitchen cooking Christmas desert and dinner gingersnaps are like American apple pie it’s always popular.
Carla says
I have never made gingersnap cookies but look forward to trying this recipe! Gingersnaps are my favorite cookies!!!
Lisa says
I have never made gingersnaps but I really enjoy the spicy flavors they have. I will be making this recipe!
Katrina says
I like the crunch of hard cookies. They’re very delicious! I don’t enjoy eating soft cookies that fall apart in your hands.
Debbie says
Always leave cookies and milk out for Santa!🍪🥛
My Dad always brought home ginger snap cookies as my treat on Sundays…great memories 🥰
Pam Sydow Steel says
I’ve never made ginger snap cookies but I intend to very soon. No cookies will be left for Santa. My children are grown but this Mama does keep them supplied in a variety of cookies and desserts. Thanks for the awesome recipes you post!
Shannon says
I just made these today and WOW they’re tasty! They turned out absolutely perfectly! Thank you for always having the best recipes out there!