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Hi Bold Bakers!
A good gingersnap needs to literally snap. If you’re looking for a classic gingersnap recipe, this is the place! My homemade gingersnap cookies come out with the perfect crispiness — not too hard and certainly not chewy.
They’re also filled with the perfect balance of spices; no one flavor overpowers the other. No one wants to bite into a cookie and get a mouthful of clove flavoring. For my gingersnaps, I add cinnamon, ginger, clove, and a touch of molasses, which adds a nice, subtle bitter note, somewhat like cocoa.
Place a batch of these cookies in a pretty tin and wrap them up for a homemade holiday gift. Or enjoy them with a nice cup of tea and a great book. The warming spices will really make you feel so comfy!
What Are Gingersnap Cookies?
Unlike my chewy molasses cookies, these are a traditional gingersnap, which means they are crispy and crunchy. They’re great for dunking into coffee, tea, or hot chocolate because they’re sturdy enough to not fall apart in your drink. They’re flavored with warming spices and sweetened with molasses and a little bit of sugar. I roll mine in a little bit of sugar before I bake them off for that extra touch of crunch and sweetness.
What You Need To Make Gingersnap Cookies
How Do I Make Gingersnap Cookies?
These cookies are a (sorry) snap to make, and they’re a wonderful holiday treat. Here is how you make gingersnaps — and don’t forget that all the measurements & printable recipe are further down on the page:
- Preheat your oven to 350°F (180°C) and prepare your baking sheets by lining them with parchment paper. Set them aside.
- Using a mixer or by hand in a medium bowl, beat the butter, ¾ cup (6oz/170g) granulated sugar, and brown sugar until it is light and fluffy.
- Whisk in the molasses, egg, and grated ginger until fully combined.
- Mix the flour, baking soda, cinnamon, ground ginger, cloves, and salt in another bowl.
- Fold the dry ingredients into the wet until fully combined.
- Place the remaining granulated sugar — ⅓ cup (2½oz/71g) — on a small plate.
- Roll about 1 tablespoon of dough into a ball, then roll the ball in the sugar. Place the sugared dough ball on the baking sheet and repeat with as much dough as you can fit on two sheets, keeping the cookies 2-3 inches (5-7cm) apart.
- Bake the cookies for 15 minutes before transferring them to a wire rack to cool completely. Repeat with any remaining dough.
Gemma’s Pro Chef Tips For Making Crispy Gingersnap Cookies
- I use both fresh and ground ginger for extra flavor, but if you don’t have fresh ginger, you can replace it with an additional teaspoon of ground ginger.
- These cookies need to cool on the pan for a long time to help firm them up, so they are nice and crunchy.
- These sturdy cookies travel well and make a lovely holiday gift in a pretty box with a ribbon!
- For a delicious variation, try adding 1 cup (6oz/170) of finely chopped bittersweet chocolate to the dough before rolling. They may lose some of their snap, but it would be totally worth it!
- Make the dough, scoop, and freeze these cookies for up to 12 weeks. Then, bake as usual.
How Do I Store Gingersnap Cookies?
Any leftover gingersnaps can be stored in an airtight container at room temperature for up to 5 days. The dough also freezes amazingly for whenever you want to bake some gingersnaps!
Make More Cookies At Home!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Prep Time 15 mins
Cook Time 15 mins
Ready for that classic crunch? Here's how to make my Crispy Gingersnap Cookies recipe — bursting with spiced flavor that will remind you of holidays gone by!
Author: Gemma Stafford
Servings: 45 cookies
- ¾ cup (6oz/170g) butter (softened)
- ¾ cup (6oz/170g) plus ⅓ cup (2½oz/71g) granulated sugar, divided
- ¼ cup (1½oz/43g) dark brown sugar
- ⅓ cup (4oz/115g) molasses
- 1 large egg (at room temperature)
- 2 teaspoons freshly grated ginger
- 2 ¼ cups (11¼oz/319g) all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment. Set aside.
With a mixer or in a medium bowl, beat the butter, ¾ cup (6oz/170g) granulated sugar, and brown sugar together until it is light and fluffy.
Whisk in the molasses, egg, and grated ginger until fully combined.
In a separate bowl, mix together the flour, baking soda, cinnamon, ground ginger, cloves, and salt.
Fold the dry ingredients into the wet ingredients until fully combined.
Place the remaining ⅓ cup (2½oz/71g) granulated sugar on a small plate.
Roll about 1 tablespoon of dough into a ball and then roll in the plate of sugar. Place in the prepared baking sheet and repeat with as much dough as you can fit on two sheets, keeping the cookies 2-3 inches (5-7cm) apart.
Bake for 15 minutes, rotating the pans halfway through, until they look dry and cracked on top.
Let the cookies cool for 10 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough.
Store cooled cookies in an airtight container at room temperature for up to 5 days.