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 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
- Vanilla extract
- All purpose flour
- Baking powder
- 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.
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
- 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.