A good Gingersnap Cookie is like Christmas on a plate. And this Gingersnap is as good as they come! A thick and chewy molasses and ginger cookie rolled in cinnamon and sugar. This cookie ginger perfection.
If Christmas were a cookie it would 1000% be a gingersnap! One taste of the sweet ginger, brown sugar, cinnamon and molasses flavors and you will be immediately transported to a winter wonderland! And even though we always associate these cookies with the holiday season, real talk, these cookies are WAY too good to eat just in December!
If you are looking for a cookie with the perfect blend of sweet and slightly spicy in the best of ways, this is it! The warming combination of cinnamon and ginger is just good for the soul!
These gingersnaps are soft and chewy with a slightly crispy edge, more like a thick bakery cookie rather than a thin and crisp gingersnap that you would normally buy in a grocery store. My gingersnaps are rolled in cinnamon and sugar before they are baked so they are kind of like a brown sugar, gingery snickerdoodle. And I’ll tell you what, I am absolutely HERE FOR IT!
What are the ingredients for Gingersnaps?
- Salted Butter- Make sure your butter and margarine are room temperature so that they cream together well with the sugars.
- Margarine- The combination of butter and margarine makes the perfect buttery crisp edge on the cookie.
- Brown Sugar
- Molasses- The molasses gives these cookies the dark sweetness that you have come to expect in a gingersnap.
- Flour- Just plain old all purpose flour will do the trick.
- Ground Ginger
- Baking Soda
- Cinnamon Sugar Mixture- This is to roll the cookie dough in before baking. I like to use 1 tsp of cinnamon to every 1/2 cup of sugar. You may like yours with a bit more or less cinnamon, so mix it up how you usually do.
How to make Homemade Gingersnaps
Preheat the oven to 350 degrees.
In a large bowl or a stand mixer, cream together your butter, margarine and sugars until it’s light in color and fluffy in texture.
Scrape the sides of the bowl and add in the molasses, egg, and vanilla. Mix them together for another minute.
Add in the flour, baking powder, salt, cinnamon, and ground ginger, mixing until the ingredients just come together and a dough forms.
Scoop the dough out into individual portions. For small cookies, use 1 1/2 tbsp of dough. For medium cookies, use 3 tbsp of dough. For large cookies, use 1/3 cup of dough.
Roll each dough ball in the cinnamon and sugar, pressing the mixture into the dough slightly.
Bake at 350° until the cookie dough has spread and the center is no longer wet and glossy- for small cookies, bake for 8-10 minutes, for medium cookies bake for 9-11 minutes, for large cookies bake for 12-15 minutes.
Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack.
Serve warm and enjoy!
How to Store leftover Cookies
These cookies will stay fresh stored at room temperature in an air tight container for up to 4 days.
You can freeze the cookies in an air tight container for up to 3 months.
Looking for more COOKIE RECIPES? Find more Christmas Cookies below!
- Hot Chocolate Cookies
- Twix Cookies
- Chocolate Peppermint Blossom Cookies
- Christmas Sugar Cookies
- M&M Christmas Cookie
Gingersnap Cookie Recipe
- Preheat the oven to 350°.
- In the bowl of a stand mixer or with an electric hand mixer, combine the butter, margarine and brown sugar until light and fluffy.
- Scrape the sides of the bowl and add the molasses and vanilla. Mix until well combined.
- Add the flour, ground ginger, cinnamon, baking soda and salt to the bowl. Mix until the dough forms.
- Portion the dough out to your desired size. For small cookies, use 1 1/2 tbsp of dough. For medium cookies, use 3 tbsp of dough. For large cookies, use 1/3 cup of dough.
- Roll each of the balls of dough into the cinnamon and sugar mixture, pressing the mixture into the cookie dough.
- Bake at 350° until the cookie dough has spread and the center is no longer wet and glossy- for small cookies, bake for 8-10 minutes, for medium cookies bake for 9-11 minutes, for large cookies bake for 12-15 minutes.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack. Serve warm.