These irresistible gingersnap cookies deliver the perfect balance of warmth and sweetness in every crispy bite. Ready in just 35 minutes, this classic recipe creates cookies with a satisfyingly crunchy exterior and hints of aromatic spice.
Whether you’re baking for the holidays or craving a cozy treat with your afternoon tea, these homemade gingersnaps will fill your kitchen with an inviting aroma and bring smiles to everyone who tries them.
Ingredients for Classic Gingersnap Cookies
- Butter: ¾ cup at room temperature for ideal consistency
- Granulated Sugar: 1 cup for perfect sweetness
- Egg: 1 large, brings structure to cookies
- Molasses: ¼ cup for rich, deep flavor
- All-purpose Flour: 2 cups, measured correctly
- Baking Soda: 2 teaspoons for proper rise
- Salt: ½ teaspoon to enhance flavors
- Ground Ginger: 1 Tablespoon for signature spice
- Ground Cinnamon: 1 teaspoon for warm undertones
- Optional: Pumpkin dip for serving
Step-by-Step Instructions
- Cream Base: Beat butter and sugar until light and fluffy
- Wet Ingredients: Mix in egg and molasses until well combined
- Dry Ingredients: Stir in flour, baking soda, salt, and spices until just mixed
- Chill: Refrigerate dough for 15-20 minutes for easier handling
- Shape: Form into uniform balls and place on ungreased baking sheet
- Bake: In preheated 350°F oven for 10-12 minutes, or longer for crispier results
- Serve: Enjoy warm with optional pumpkin dip
Storage Tips
These sweet and spicy cookies stay fresh in an airtight container at room temperature for up to 5 days. For the best texture, place a piece of bread in the container – it helps keep the cookies soft and chewy! You can also freeze the baked cookies for up to 3 months.
The raw cookie dough balls freeze beautifully too – just add 1-2 minutes to the baking time when cooking from frozen.
Texture Tips
The magic of gingersnaps is in their texture! For soft, chewy cookies, take them out of the oven right at 10 minutes when the edges are set but the middle still looks slightly puffy. If you love crispy gingersnaps (perfect for dipping!), let them bake for 12-13 minutes until the edges turn golden brown. The cookies will crisp up more as they cool.
Serving Suggestions
These gingersnaps are amazing on their own, but they really shine when paired with the suggested pumpkin dip! They also taste wonderful with a cup of hot tea or coffee.
Try making ice cream sandwiches with vanilla ice cream, or crush them up to make a spicy cookie crust for cheesecake. During the holidays, add them to cookie platters or package them in pretty boxes for gifting.
Simple Swaps
Out of molasses? Dark corn syrup or honey will work in a pinch, though the flavor will be milder. For extra warmth, add 1/4 teaspoon of ground cloves or nutmeg. Want sparkly cookies? Roll the dough balls in granulated sugar before baking. For a dairy-free version, swap the butter with your favorite plant-based butter stick.
Gingersnap Cookies
Equipment
- Mixing bowl
- Baking sheet
Ingredients
- 3/4 cup butter room temperature
- 1 cup granulated sugar
- 1 egg
- 1/4 cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 Tablespoon ground ginger
- 1 teaspoon ground cinnamon
- Pumpkin Dip optional, for dipping
Instructions
- Add butter and sugar to a mixing bowl and beat until well creamed together.
- Add egg and molasses and mix well to combine.
- Stir in flour, baking soda, salt, ginger and cinnamon.
- Cover and refrigerate dough for 15-20 minutes. (This is a good time to make pumpkin dip!)
- Scoop into balls and place on an un-greased baking sheet.
- Bake at 350 degrees F for about 10-12 minutes (or slightly longer if you like them more crispy).
- We love to serve gingersnaps with this pumpkin dip.
