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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

Keywords: gingersnap cookie recipe, gingersnap cookies, gingersnap cookies recipe