Best Gingersnap Cookies (2024)

01/13/2023 | Last updated: 02/21/2024
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The BEST Gingersnap Cookie Recipe! A gingersnap recipe that is crispy, sweet and slightly spicy. The best gingersnap cookies!

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Sweet and Crispy Gingersnap Cookies

There are few things better during the holiday season than a cup of coffee and a crispy gingersnap cookie or a slice of Gingerbread Cake!

These gingersnaps have the perfect balance of sweetness and spice with the warm flavors of cinnamon, ginger, and cloves. They're perfect for holiday cookies or really any time of the year!

Easy to make and loaded with flavor - these are truly the best gingersnap cookies!

What makes these the Best Gingersnap Cookies

There's so much to love about this Ginger Cookie Recipe!

Super gingery:This recipe uses fresh ginger and ground ginger which gives them SUPER gingery flavor!
Easy to make: This ginger snap cookie recipe is made with basic ingredients - perfect for any novice baker!
Perfectly crunchy: These cookies really do snap when they're done baking. They're crunchy and delicious!

Gingersnap Cookies Recipe ingredients

To make these gingersnap cookies you'll need:

salted butter
granulated sugar & brown sugar
molasses
egg
baking soda
ground ginger, ground cinnamon, ground cloves
fresh grated ginger (it makes a difference!)
all purpose flour

Gingersnap Recipe variations and substitutions

These cookies are pretty versatile. Here are a few ways you can customize them!

How to make Crispy Gingersnap Cookies

Making gingersnaps is easy!

Use a mixer to whip together the butter and sugars. It should look fluffy and light yellow. Add the molasses and the egg and mix until combined. Add in the baking soda and spices. Add the flour in ½ cup at a time until just incorporated.
Place ⅓ cup of sugar in a shallow dish. Scoop the dough into 1 tablespoon balls. Roll in the sugar then place spaced out on a baking sheet lined with parchment paper.
Bake at 350° for 15 minutes or until they look crackled on top. They should not look wet at all. Take them out of the oven and allow to rest on the cookie sheet for 7 minutes.

Crispy Gingersnap Cookie Recipe tips

Leave Room on Baking Sheet:These cookies will spread so be sure to leave room between the cookies before baking.
More Flavor! Either add to the sugar or top with chopped candied ginger, orange zest or lemon zest for a fun kick of flavor!
Use to Make a Crust: Substitute these cookies for the graham crackers in our Lemon Cheesecake Crust!

Storing Crispy Gingersnap Cookies

Storing: You can store gingersnap cookies for up to a week in an airtight container at room temperature.

Freezing: You can freeze the gingersnaps for up to 3 months in an airtight container. Allow the cookies to cool completely before storing. Thaw completely before enjoying.

Freezing Cookie Dough: You can freeze this cookie dough! Freeze the dough without the sugar coating. When ready to bake, thaw the cookie dough balls for 10 minutes, then roll in sugar and bake per instructions. Check out this post for How to Freeze Cookie Dough for more tips on saving cookie dough for later.

Best Gingersnap Cookie FAQs

What’s the difference between a gingerbread cookie and a gingersnap cookie?

Gingerbread cookies are typically softer cookies that are baked for less time than gingersnap cookies.

Why are my ginger snap cookies hard?

Ginger snap cookies are a harder cookie, but if they are too hard, they are probably overcooked.

Are gingersnap cookies healthy?

Cookies aren’t a health food, but I wouldn’t say gingersnap cookies are ‘good’ for you. These cookies have less sugar and fat than most cookies. They’re not ‘good’ but also not ‘bad’ for you. Everything in moderation!

Crispy Gingersnap Cookies

The BEST Gingersnap Cookie Recipe! A gingersnap recipe that is crispy, sweet and slightly spicy. The best gingersnap cookies!

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 48 cookies

Calories: 77kcal

Ingredients

¾ cup salted butter softened, 1.5 sticks
¾ cup granulated sugar
¼ cup brown sugar
⅓ cup molasses
1 egg
2 teaspoons baking soda
1 teaspoon ground ginger
2 teaspoons fresh grated ginger
1 ½ teaspoons ground cinnamon
¼ teaspoon ground cloves
2 ¼ cups all purpose flour

Sugar For Rolling

⅓ cup granulated sugar

Instructions

Preheat your oven to 350 degrees.
Use mixer or to whip together the butter, cane sugar and brown sugar. It should look fluffy and light yellow. This will take 2-3 minutes.
Add the molasses and the egg and mix until combined.
Add in the baking soda, ground ginger, fresh ginger, cinnamon and cloves. Add the flour in ½ cup at a time until just incorporated.
Place ⅓ cup of sugar in a shallow dish. Scoop the cookie dough into 1 tablespoon balls. Roll in the sugar then place on a baking sheet lined with parchment paper. Leave 2.5 inches between the cookies as these will spread considerably.
Bake the cookies for 15 minutes or until they look crackled on top. They should not look wet at all. Take them out of the oven and allow to rest on the cookie sheet for 7 minutes. Move them to a cooling wrap and allow to cool completely.

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