There is nothing quite like the warm, spicy charm of a classic Gingersnap Cookie Recipe to brighten your day. These cookies bring together the perfect balance of ginger, cinnamon, and molasses, delivering that delightful snap and chewiness that makes each bite irresistible. Whether you are baking for the holidays, a cozy afternoon treat, or a shareable snack, this recipe combines simple pantry staples into a batch of cookies bursting with flavor and personality.
Ingredients You’ll Need
Each ingredient in this Gingersnap Cookie Recipe plays a crucial role in building the texture, flavor, and aroma that make these cookies stand out. From the blend of warm spices to the rich molasses and creamy butter, every element works in harmony to create cookie perfection.
- All-purpose flour (2½ cups): The foundation of the cookie, providing structure and a tender crumb.
- Baking soda (2 teaspoons): Helps the cookies rise and gives them their characteristic lightness.
- Ground ginger (2 teaspoons): The star spice, giving this recipe its signature zing and warmth.
- Ground cinnamon (1 teaspoon): Adds subtle sweetness and depth to the spice blend.
- Salt (¾ teaspoon): Enhances the flavors and balances the sweetness.
- Ground cloves (½ teaspoon): Introduces a hint of aromatic spice that rounds out the flavor profile.
- Unsalted butter, softened (¾ cup): Contributes richness and helps create that tender, slightly chewy texture.
- Light brown sugar, packed (¾ cup): Offers moisture and caramel notes to the cookie.
- Unsulphured molasses (¼ cup): The secret ingredient for deep flavor and that classic chewy bite.
- Large egg (1): Binds the dough and adds moisture.
- Vanilla extract (2 teaspoons): Enhances the sweetness and rounds out the spice flavors.
- Granulated or sanding sugar (¼ cup): For rolling the cookies, giving them a sparkly, crackly exterior.
- Ground cinnamon (½ teaspoon, optional): Mixed with sugar to add an extra pop of spice on the outside.
How to Make Gingersnap Cookie Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start off by preheating your oven to 350°F and lining two baking sheets with parchment paper so your cookies bake evenly without sticking. In a medium bowl, sift together your flour, baking soda, ground ginger, cinnamon, salt, and cloves — this ensures that the spices evenly coat each bit of flour, giving you a consistently delicious cookie base.
Step 2: Cream Butter, Sugar, and Molasses
Next, in a large mixing bowl or stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, and molasses on medium speed until it’s light and fluffy—about three minutes. This step is key because it incorporates air into your dough, making the cookies delightfully tender yet chewy.
Step 3: Add Egg and Vanilla
Now add the egg and vanilla extract to your butter mixture. Mix until everything is well combined and smooth. Scraping down the sides of the bowl ensures that every bit of the delicious mixture gets evenly blended, setting the stage for a perfect dough.
Step 4: Combine Wet and Dry Ingredients
With the mixer on low speed, gradually add the flour and spice mixture to the wet ingredients. Mix just until combined to avoid overworking the dough, which could lead to tougher cookies. Then fold with a spatula to catch any remaining flour, giving your dough that perfect consistency for rolling.
Step 5: Roll, Coat, and Bake
Pour the granulated sugar into a small bowl and stir in the optional half teaspoon of cinnamon for an extra aromatic kick on the cookie’s outer layer. Using a spring-loaded scoop or a tablespoon, portion out the dough into balls roughly 1½ tablespoons in size. Roll each ball between your palms to smooth it out, then coat generously in the sugar mixture. Place your dough balls about two inches apart on the prepared baking sheet to give them room to spread without merging.
Step 6: Bake to Perfection
Bake the cookies for 10 to 12 minutes until the edges look set and feel firm to the touch, but the centers remain soft with characteristic cracks. This balance is what gives these gingersnaps their signature texture — crispy on the outside, tender on the inside. Let them rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Gingersnap Cookie Recipe
Garnishes
While these cookies are stunning on their own, a light dusting of powdered sugar, a drizzle of warm caramel, or a sprinkle of crystallized ginger on top can add a festive flair and heightened texture. These garnishes make the Gingersnap Cookie Recipe feel special for holidays or gatherings.
Side Dishes
Pair your gingersnap cookies with a cozy cup of hot tea, rich coffee, or creamy hot chocolate to enhance their spicy sweetness. A scoop of vanilla or cinnamon ice cream alongside can turn these cookies into a comforting dessert that everyone will rave about.
Creative Ways to Present
For a delightful twist, sandwich two gingersnap cookies with cream cheese frosting or flavored buttercream for a festive treat. Alternatively, break a few into a bowl of warm apple cider for a spiced cookie crumble experience. Presentation matters, and these ideas make sharing the Gingersnap Cookie Recipe all the more fun and memorable.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies fresh by storing them in an airtight container at room temperature. They will stay perfectly chewy and flavorful for up to one week, giving you plenty of time to enjoy these gems without worry.
Freezing
You can freeze baked gingersnap cookies by placing them in a single layer on a baking sheet until firm, then transferring them to a freezer-safe bag or container. They will keep their excellent taste and texture for up to three months, offering a convenient way to keep these delicious cookies on hand.
Reheating
To revive a slightly stale cookie, warm it briefly in a preheated oven at 300°F for about 5 minutes or microwave for 10 to 15 seconds. This simple step softens the cookie beautifully, bringing back that fresh-baked magic.
FAQs
What makes gingersnap cookies snap?
The distinctive snap comes from the balance of ingredients and baking duration — using the right amount of baking soda, spices, and molasses combined with baking until the edges are firm but the center is still soft gives that perfect crackly texture.
Can I substitute molasses in this recipe?
Molasses is essential for authentic flavor and chewiness, but if unavailable, you can use dark corn syrup or honey in a pinch, though the taste and texture will vary slightly from the classic Gingersnap Cookie Recipe.
How should I store these cookies for freshness?
Store them in an airtight container at room temperature for up to a week. Adding a slice of bread inside the container helps maintain moisture and keeps the cookies soft longer.
Can this recipe be made gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum or a similar binder. Be sure to adjust baking time if needed and enjoy your gluten-free gingersnaps.
Is it okay to use pre-ground spices?
Pre-ground spices work perfectly in this recipe; just ensure they’re fresh for maximum flavor. Toasting whole spices and grinding them yourself can add an extra aroma boost if you want to experiment.
Final Thoughts
There is truly something comforting about baking a batch of homemade gingersnaps, and this Gingersnap Cookie Recipe makes it easy to enjoy that cozy, spicy goodness anytime. Each cookie’s perfect crisp edge and tender center invite you to slow down, savor, and share. Go ahead—grab your ingredients, follow these steps, and turn your kitchen into a warm, fragrant haven filled with the magic of freshly baked gingersnap cookies.
Print
Gingersnap Cookie Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these classic Gingersnap Cookies with a perfect balance of warm spices, molasses sweetness, and a satisfying crisp exterior combined with a soft, chewy center. This easy-to-make recipe yields 30 delicious cookies, ideal for cozy gatherings or a comforting treat any time of year.
Ingredients
Dry Ingredients
- 2½ cups all-purpose flour (300g)
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ½ teaspoon ground cloves
Wet Ingredients
- ¾ cup unsalted butter, softened (170g)
- ¾ cup packed light brown sugar (165g)
- ¼ cup unsulphured molasses (90g)
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
Coating
- ¼ cup granulated or sanding sugar (50g)
- ½ teaspoon ground cinnamon (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking soda, ground ginger, cinnamon, salt, and ground cloves. Whisk these ingredients thoroughly and set aside.
- Cream Butter and Sugars: In a large bowl or stand mixer fitted with a paddle attachment, beat the softened unsalted butter, light brown sugar, and molasses on medium speed until the mixture is light and fluffy, about 3 minutes.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture. Scrape down the sides of the bowl and mix again until ingredients are fully combined.
- Incorporate Dry Ingredients: With the mixer on low speed, gradually add the sifted dry ingredients and mix until just combined. Scrape down the bowl once more and fold in any remaining flour with a spatula to avoid overmixing.
- Prepare Sugar Coating: Pour the granulated or sanding sugar into a small bowl and stir in the optional cinnamon for extra spice.
- Shape and Coat Dough Balls: Use a small spring-loaded cookie scoop or tablespoon to portion 1½ tablespoon-size balls (about 28g each). Roll each dough ball into a smooth sphere between your palms, then coat all sides in the prepared sugar mixture.
- Arrange on Baking Sheet: Place the coated dough balls about two inches apart on the parchment-lined baking sheets to allow room for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and firm but the centers remain soft and slightly cracked.
- Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and maintain the perfect texture.
Notes
- For a spicier kick, increase the ginger and cloves slightly.
- Ensure the butter is softened but not melted for best creaming results.
- Using a spring-loaded cookie scoop helps maintain uniform cookie sizes for even baking.
- If you prefer crisper cookies, bake for an additional 1-2 minutes but watch carefully to avoid burning.
- Store cookies in an airtight container at room temperature for up to one week.
