Gingersnap Cookies

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This easy homemade Gingersnap Cookie Recipe is full of warm spices with a peppery kick. You can make these classic gingersnap cookies as chewy or crispy as you like – either way, you’ll be obsessed!

Looking for more easy cookie recipes that the whole family will love? Check out these soft and chewy molasses cookies, or these oatmeal raisin cookies!

Why You’ll Love This Gingersnap Cookie Recipe

Some people think the perfect gingersnap cookie is nice and crunchy, while others believe that softer gingersnaps reign supreme. Whatever your preference, this recipe will help you create the gingersnap cookies of your dreams!

  • Packed with comforting spices. These gingersnaps are made with the best combination of cinnamon, cloves, and of course, ginger. They also use a little cayenne pepper to give them the touch of heat that gingersnaps are famous for.
  • Great for the holidays. With all those warm and comforting flavors, these chewy cookies just scream holiday season. You can even decorate them with frosting and seasonal sprinkles to make them ultra festive! I personally like to keep them classic – they have that beautiful crackly look that draws every cookie-lover in.
  • Adaptable. You can make these cookies soft and chewy, or bake them for just a touch longer, and enjoy them crispy – it’s up to you!
  • Quick and easy. This gingersnap cookie recipe takes just 25 minutes to complete. It’s so simple!

Why Are They Called Gingersnaps?

It’s pretty common to associate the name of these cookies with the little snapping sound they make when you break them in half (or when you bite into them if they’re crispy). Believe it or not, the name actually has a different origin. The ginger part refers to the ginger flavoring in the cookies, and the snap part comes from the German word snappen, which means “to quickly snatch.”

So if that teaches you anything, you might want to hide a couple extra cookies for yourself before you serve them. They’re bound to disappear fast!

A pile of gingersnap cookies on top of a plain white countertop.

What You’ll Need

All of the ingredients in this gingersnap cookies recipe are super simple. In fact, you probably have most of them sitting in the pantry/fridge as we speak! (For exact amounts and the full set of directions, check out the recipe card below.)

  • All-purpose flour – You can use 1:1 gluten-free flour if needed.
  • Baking soda – Make sure to grab baking soda and not baking powder.
  • Ground spices – Today we’ll use a mix of ginger, cinnamon, and cloves.
  • Cayenne pepper – This definitely gives the cookies a kick, but I wouldn’t describe them as spicy. I encourage you not to leave it out!
  • Salt – To enhance the other flavors. Feel free to use sea salt, kosher salt, etc.
  • Unsalted butter – Remember to bring this to room temperature before you start.
  • Dark brown sugar – Unlike with the flour, make sure this is solidly packed into the measuring cup.
  • Unsulphured molasses – This kind of molasses is made without the use of sulphur dioxide, making it more pure.
  • Egg – To help bind everything together.
  • Vanilla extract – Use a high-quality extract for the best results.
  • Granulated sugar – This will be used to roll the dough in.
A large pile of homemade gingersnaps with crackly tops.

How to Make Gingersnap Cookies

Let’s talk more about soft versus crispy in this gingersnap cookie recipe for a second. These cookies will soften as they’re stored, so you should keep that in mind if you want them to be crispy. If they’re crispy on the outside and soft on the inside, you’ll definitely notice less crispiness the next day. For a truly crispy cookie, you should probably bake them for the full 12 minutes.

  • Prep the baking sheets. Preheat the oven to 350°F and line your baking sheets with parchment paper or silicone baking mats. Set the prepared baking sheets aside.
  • Combine the dry ingredients. Stir the flour, baking soda, ginger, cinnamon, cloves, cayenne pepper, and salt together in a medium-sized bowl and set the mixture aside.
  • Cream the butter and sugar. Cream the butter and brown sugar in a large mixer bowl on medium speed until the mixture is light in color and fluffy. This will take about 3-4 minutes. You should be able to see the change in color happen and know it’s ready.
  • Pour in the molasses. Mix in the molasses and stir until everything is well combined.
  • Add the egg and vanilla. Add the egg and vanilla extract and mix thoroughly again.
  • Combine the wet and dry mixtures. Add the dry ingredients to the wet ingredients and mix until the dough is just well combined. Do not over-mix it.
  • Form the cookies. Scoop out tablespoon-sized balls of cookie dough. Gently roll the scoops into a ball, then roll each ball in the granulated sugar until coated. Set the balls on the prepared baking sheets.
  • Bake. Bake the cookies for 8-12 minutes. Less time will give you a chewier cookie and more will give you a crispier cookie, as mentioned above.
  • Let the cookies cool. Once done, let the cookies cool on the baking sheets for 3-5 minutes before transferring them to a wire rack to finish cooling.
A plate piled high with gingersnap cookies with a single cookie on top that's been broken in half.

Can I Make the Dough Ahead of Time?

This cookie dough requires no refrigeration, but you can certainly make it in advance and store it in the fridge if you’d like. Either wrap it tightly in plastic wrap, or keep it in an airtight container. When you’re ready to bake, let the dough soften to room temperature before forming your cookies.

Tips for Success

Even simple recipes like this one have their fair share of tips and tricks. Read on to get the inside scoop on these gingersnaps!

  • Avoid over-measuring the flour. Over-measuring flour is a common baking mishap, as it tends to get packed into the measuring cup if you’re not careful. Make sure you spoon the flour into the cup rather than scooping it up, then level it off at the top with a butter knife. Alternatively, you can measure it with a food scale, which is most accurate.
  • Cream the butter and sugar completely. Keep on creaming that butter and sugar until you notice the mixture lighten in color and texture. Otherwise, the dough won’t come out right.
  • Don’t over-mix the dough. After adding the flour, stop mixing the cookie dough when it has just become well combined. Over-mixing could result in denser, tougher cookies.
  • Work in batches. If you can’t fit all of your cookies on the middle rack of your oven, you’ll have to bake them in batches. This recipe makes more than 3 dozen cookies, so unless you have a massive oven or are saving some of your cookie dough, this will apply to you.
A bunch of gingersnap cookies on a white surface with four spotlighted in the center.

Serving Suggestions

Serve up your gingersnap cookies in an extra special way with one of the tasty ideas below!

  • Make an Ice Cream Cookie Sandwich: I love sandwiching a small scoop of vanilla ice cream between two of my gingersnaps. It’s a holiday twist on the classic Chipwich!
  • Add Frosting: Try adding some creaminess to your cookies in the form of this homemade cream cheese frosting. Its tangy flavor goes wonderfully with the spices in the cookies. You could even dye it with food coloring or add sprinkles to make your cookies extra festive!
  • Serve with Coffee or Tea: Gingersnaps are classic tea cookies, and they taste just as great alongside a mug of coffee. Happy snacking!
A white plate full of homemade molasses cookies on a marble countertop.

How to Store

These cookies should be stored in an airtight container at room temperature. They will last for up to 5 days. If you’ve topped them with cream cheese frosting, keep them in the fridge instead and bring them to room temperature before devouring.

Can I Freeze This Gingersnap Cookie Recipe?

Yes, you can absolutely freeze this gingersnap cookie recipe. Place the cooled cookies into an airtight container and freeze them for up to 1 month. Make sure the container is freezer-safe. Alternatively, you can seal them in a freezer bag with all the air squeezed out. Thaw out frozen cookies in the fridge or on the counter before serving.

More Holiday Cookies

I refuse to believe it’s possible to have too many holiday cookie recipes. You’ll definitely want to add these ones to your menu!

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A pile of crackly gingersnaps on a plate sitting on top of a folded kitchen towel

Gingersnap Cookies

  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 42
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This classic gingersnap cookie recipe is perfect for the holidays. Filled with warm spices and molasses, these chewy cookies are so cozy and comforting!


  • 2 1/4 cups (309g) all-purpose flour
  • 2 teaspoons baking soda
  • 2 3/4 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 cup (112g) unsalted butter, room temperature
  • 3/4 cup (224g) packed dark brown sugar
  • 1/4 cup (60ml) unsulphured molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup (69g) sugar, for rolling


  1. Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Combine the flour, baking soda, ginger, cinnamon, cloves, cayenne pepper and salt in a medium-sized bowl and set aside.
  3. Cream the butter and brown sugar together in a large mixer bowl on medium speed until light in color and fluffy, about 3-4 minutes. You should be able to see the change in color happen and know it’s ready.
  4. Add the molasses and mix until well combined.
  5. Add the egg and vanilla extract and mix until well combined.
  6. Add the dry ingredients and mix until the dough is just well combined. Do not over mix.
  7. Create tablespoon-sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.
  8. Bake for 8-12 minutes. Less time will give you a chewier cookie and more will give you a crispier cookie. At about 10 minutes, you get a cookie that is crisp, but they get chewy as they sit overnight, so you can bake them a little longer for truly crispy cookies.
  9. When done, let them cool on the baking sheet for 3-5 minutes before transferring to a cooling rack to finish cooling.


  • To store: Store cooled cookies in an airtight container at room temperature. They should stay good for 4-5 days or so.
  • To freeze: To freeze, place cooled cookies into a freezer-safe container and freeze for up to 1 month. Thaw before enjoying.


  • Serving Size:
  • Calories: 71
  • Sugar: 6.6 g
  • Sodium: 90.6 mg
  • Fat: 2.4 g
  • Carbohydrates: 11.8 g
  • Protein: 0.9 g
  • Cholesterol: 10.2 mg


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About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29