These gingersnap cookies are perfectly soft and chewy in the center, with a slightly sugary crisp on the outside! The cookie dough is loaded with warming spices and molasses, then rolled in sugar and baked until golden brown and fragrant. All the flavors and scents of Christmas in a cookie!
Ginger, cinnamon, brown sugar, and molasses are mixed together into a rich cookie dough! They bake up with a soft, chewy center that almost melts in your mouth, while the outside gets just enough of a sugary crunch to give that classic “snap” vibe. Seriously the perfect balance between soft and chewy in the center with a lightly crisp, sugary outside.
The flavor is pure comfort! Molasses brings a deep, caramel-like sweetness, while the warming spices give each bite a little kick without being too much. They come out of the oven golden brown and fragrant, filling the house with a scent that feels like Christmas wrapped up in a cookie. The smell alone has a way of stopping you in your tracks and pulling you straight into a cozy holiday mood!
Best of all, these gingersnap cookies are easy and endlessly customizable. Most of the time I enjoy them plain with a cup of coffee or tea, but for special occasions I’ll dip half in white chocolate and finished with festive sprinkles. Whether you’re baking for the holidays or just craving something cozy, these cookies taste like a warm hug every single time
WHY YOU’LL LOVE THESE GINGERSNAP COOKIES
- They’re the perfect mix of warm, cozy flavor and irresistible texture, with a soft and chewy center and a lightly crisp, sugary outside.
- Enjoy them on their own, pair them with coffee or tea, or dress them up by dipping them in white chocolate and sprinkles for a festive treat.
INGREDIENTS NEEDED & NOTES
Flour – No fancy flour needed, just all-purpose flour.
Leavening Agent – You’ll need baking powder to help the cookie dough rise slightly and tender.
Spices – This recipe uses three simple spices. Ginger, cinnamon, and a little nutmeg. If you love extra spice, feel free to add a pinch of cardamom as well.
Salt – To balance the flavor
Vanilla – A lil bit vanilla extract to enhance the flavor.
Egg – You’ll just need 1 egg. Make sure it’s a large egg.
Butter – This recipe uses unsalted butter, but salted butter works too. If you’re using salted butter, reduce the added salt or skip it altogether.
Sugar – You’ll need two types of sugar, light brown sugar and granulated sugar.
Molasses – I use unsulphured molasses. Dark molasses will work too, but don’t use blackstrap for these cookies. Blackstrap molasses is too bitter.
TOOLS & EQUIPMENT YOU’LL NEED
- Baking sheets
- Parchment paper
- Cookie scoop or ice cream scoop
- Mixing bowls
- Rubber spatula
STEP-BY-STEP INSTRUCTIONS TO MAKE THESE GINGERSNAP COOKIES
(Be sure to check the printable recipe card below)
312g (2 + 1/2 cups, spoon and level method) all-purpose flour
1 teaspoon baking powder
2 teaspoons ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
113g (1 stick) unsalted butter, room temperature
220g (1 cup) light brown sugar
1 large egg, room temperature
85g (1/4 cup) unsulphured molasses
granulated sugar, about 5 tablespoons
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, spices, and salt until evenly combined. Set aside.
In a large mixing bowl, combine the softened, room-temperature unsalted butter and light brown sugar. Mix with a spatula or electric mixer until smooth and creamy. Add the egg and molasses, then continue mixing until fully incorporated.
Gradually add the flour mixture, mixing just until combined and no dry flour remains visible. Cover the bowl and chill the dough for at least 1 hour.
Preheat the oven to 350°F and line two large baking sheets with parchment paper. Use a large cookie scoop to portion out equal amounts of dough (mine was 2 5/16 inches in diameter, about 4 tablespoons). Roll the dough into balls, then generously coat each one in granulated sugar.
Place the cookies about 2 inches apart on the prepared baking sheets and bake immediately bake on the middle rack of the oven for 12–15 minutes, until the cookies have puffed up and are set and firm around the edges but still slightly soft in the center. Remove from the oven and let the cookies cool briefly on the baking sheet before serving.
TIPS FOR MAKING THE BEST GINGERSNAP COOKIES
- Use room-temperature ingredients. Room-temperature ingredients blend easily.
- Measure flour correctly. When measuring the flour with cups, make sure to spoon and level the flour into your measuring cup. Do not scoop and pack the flour. By doing this, you will yield too much flour and make the dough dry. A kitchen scale is the best option, it’s so much more accurate than cup measurements, that’s why I always write the recipe with grams. 1 cup flour = 125 grams.
- Roll the cookies in sugar before baking—don’t skip this step. Rolling the dough in sugar creates a sugary crunch on the outside, giving the cookies that classic “snap” vibe.
- Keep your eyes on the cookies while baking. Think of baking times just as suggestions, because every oven is different! The temperature can vary greatly, even when you set it to the same temperature as in the recipe.
HERE’S HOW TO STORE THE COOKIES
For the best flavor and texture, enjoy them within the first couple of days when they’re at their soft, chewy best!
Store cooled cookies in an airtight container or zip-top bag. Keep them at room temperature in a cool, dry place away from heat and sunlight for up to 3 days, or refrigerate them for up to a week.
Gingersnap cookies freeze well for up to 3 months. Place them in a freezer-safe container or freezer-safe zip-top bag, separating layers with parchment paper so they don’t stick.
Thaw at room temperature before serving. You can also reheat the cookies with microwave or oven. Here’s how:
- Microwave – Place a cookie on a microwave-safe plate, then place a slightly damp paper towel over the cookie and heat for 8–12 seconds. If the cookie is frozen, microwave it for 15–18 seconds. Be careful not to overheat, as the cookie can become tough.
- Oven – Preheat the oven to 300°F. Place cookies on a baking sheet and heat for 7-10 minutes, or until warmed through. If the cookies are frozen, let them thaw first or add an extra minute or two.
Gingersnap Cookies
These gingersnap cookies are perfectly soft and chewy in the center, with a slightly sugary crisp on the outside! The cookie dough is loaded with warming spices and molasses, then rolled in sugar and baked until golden brown and fragrant. All the flavors and scents of Christmas in a cookie!
Ingredients
- 312g (2 + 1/2 cups, spoon and level method) all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 113g (1 stick) unsalted butter, room temperature
- 220g (1 cup) light brown sugar
- 1 large egg, room temperature
- 85g (1/4 cup) unsulphured molasses
- granulated sugar, about 5 tablespoons
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, spices, and salt until evenly combined. Set aside.
- In a large mixing bowl, combine the softened, room-temperature unsalted butter and light brown sugar. Mix with a spatula or electric mixer until smooth and creamy.
- Add the egg and molasses, then continue mixing until fully incorporated.
- Gradually add the flour mixture, mixing just until combined and no dry flour remains visible. Cover the bowl and chill the dough for at least 1 hour.
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Use a large cookie scoop to portion out equal amounts of dough (mine was 2 5/16 inches in diameter, about 4 tablespoons). Roll the dough into balls, then generously coat each one in granulated sugar.
- Place the cookies about 2 inches apart on the prepared baking sheets and bake immediately bake on the middle rack of the oven for 12–15 minutes, until the cookies have puffed up and are set and firm around the edges but still slightly soft in the center.
- Remove from the oven and let the cookies cool briefly on the baking sheet before serving.