This Gingersnap Cookie Recipe is a made from scratch version of the classic holiday cookie. This is a soft and chewy version flavored with molasses and ginger. Make these for your Holiday Party!
Gingersnap Cookies
Gingersnap cookies are a crunchy or chewy cookie that packs a flavorful punch. You can find gingersnap cookies in almost any grocery store, especially around the holidays (that’s when they become more popular). That being said, having old fashioned chewy ginger snaps the were baked fresh at home is much better than anything you can pull off those store shelves. Homemade gingersnap cookies are perfection in every soft bite.
Part of the reason why gingersnap cookies have such a distinct flavor is the molasses in the recipe. Molasses isn’t alone in adding flavor; the ground ginger has a serious role to play as well. With many different holiday cookies all using molasses in the mix, it’s the extra spices that change the flavors and the baking instructions that change the textures. Otherwise, gingersnaps and gingerbread cookies would taste exactly the same.
What are the ingredients for Gingersnaps?
- Butter, room temperature
- Granulated sugar
- Molasses
- Egg
- Vanilla extract
- All purpose flour
- Baking powder
- Salt
- Cinnamon
- Ground ginger
- Cinnamon and sugar
I like to mix my cinnamon and sugar together with about 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. You can find the exact amounts and the steps in the recipe card below!
How to make Homemade Gingersnaps
In a large bowl, cream together your butter and sugar until it’s light in color and fluffy in texture.Add in molasses, egg, and vanilla. Mix them together for 1 minute.
Add in the flour, baking powder, salt, cinnamon, and ground ginger, mixing until a dough forms.
Scoop out the dough into 2 tablespoons worth of dough and roll it into a ball. Rolling the dough into a ball is important to get rid of the rough edges, the rough edges will create a rough looking cookie instead of a nice smooth final cookie. Roll the cookie dough ball into your cinnamon sugar.
Repeat for the remaining cookie dough and place them on a parchment-lined cookie sheet. The cookie will spread some, so make sure to place the cookies a good 2 inches apart when arranging them on the cookie sheet.
Bake for 7 to 9 minutes at 350 degrees and allow the cookies to cool for 5 minutes before transferring them to a cooling rack.
Can ginger snap cookies be frozen?
Yes! When you place them in a zipper topped bag or in another airtight container, you can store them for months in the freezer. Just bring to room temp and enjoy!
Making cookies in advance of the holidays can really help to reduce the time spent in the kitchen for the cookie exchanges you’re planning. It can also help to portion the cookies out so that you don’t overindulge, while still giving you fresh-tasting cookies!
Can gingersnap dough be frozen?
Who says you have to bake it all at once? Cookie dough often does much better at baking when it’s cold, although I wouldn’t recommend using the dough while it’s frozen (bring it to room temp or slightly chilled first).
If you’re going to freeze the dough, I also recommend rolling it out into the 2 tablespoon-sized balls first and then freezing on a cooking sheet before transferring to a zipper-top bag. This way, you can pull out the dough and cook as many cookies as you want at a time. Plus, it helps to cut down on the thawing time.
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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 Cookies
- Chocolate Peppermint Cookies
- Chocolate Cut-Out Cookies
- Chocolate M&M Cookies
Gingersnap Cookie Recipe
Ingredients
- 1 cup butter
- 1 cup granulated sugar
- 1/4 cup molasses
- 1 egg
- 1 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tbsp ground ginger
- 1/2 cup cinnamon and sugar
Instructions
- Preheat oven to 350°. Line cookie sheet with parchment paper. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add in molasses, egg and vanilla. Mix together for 1 minute.
- Add in flour, baking powder, salt, cinnamon and ground ginger. Mix until dough forms.
- Scoop 2 tbsp worth of dough, roll into a ball and then roll in cinnamon and sugar.
- Repeat and arrange on a cookie sheet.
- Bake at 350° 7-9 minutes.
- Allow the cookies to cool for 5 minutes before transferring to a cooling rack.
Nina says
Hi there my name is Nina. First off would just like to say this is the first time I’ve ever tried your recipes. I finished making my first batch of your perfect sugar cookie ( which is what the 5 star rating is for) a few minutes ago. I am extremely delighted the results! Fast simple only 6 ingredients and delicious! Thank you for sharing that. I also just finished whipping up your sugar cookie frosting which is what has prompted to me to write to you. I have have made several batches of homemade frosting over the years. All with different recipes from people claiming perfection. And I actually swore that’d I’d never make another homemade version again after the last disaster that I made. Everytime I make a batch I follow the instructions perfectly and it just never seems to turn out right. It always tastes like powdered sugar. And I always strive for buttercream. I usually get the right consistency but never the right flavor. Anyhow then I saw your recipe. And I wasn’t going to make it until I read the ingredients. I’ve never made a version that has shortening in it. So yet again with much optimism I figured I’d give it a whirl. And to my dismay it turned out fantastic!!! I finally have the flavor I’ve been searching for all these years. I would have never guessed to put shortening in it but it does the trick. I cannot thank you enough for sharing this and for rebuilding my frosting confidence so to speak! I’m going to try your gingersnap recipe next. They look divine and can’t wait to taste them! Your amazing thank you! Keep on baking! And happy holidays.
Karli Bitner says
Nina, you have completely made my day!! Thank you so much for your kind words, love and support. Happy holidays to you, too!