Gingersnap 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

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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.

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.

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.

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

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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.

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Gingersnap Cookies

5 from 32 votes

These soft gingersnap cookies have plenty of sugar and spice, making them perfect for the holiday season.

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 2 hours hours 27 minutes minutes

Servings 24

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Ingredients

  

1x2x3x

• 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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