Gingersnap Cookies - Perfectly Crisp & Chewy! (2024)

These Gingersnap Cookies are warmly spiced, crispy on the edges, and chewy in the center. The dough is quick and easy to prepare with no chilling required. The perfect holiday cookie!

Table of Contents

• Why You’ll Love This Gingersnap Cookie Recipe
• What Are Gingersnaps?
• Recipe Ingredients
• How To Make Gingersnap Cookies
• Tips for Success
• How To Store Gingersnaps
• More Holiday Cookie Recipes To Try
• Get the Recipe
• Catch up on all the 12 Days of Christmas Cookies!

Why You’ll Love This Gingersnap Cookie Recipe

• Perfect for the holidays. I think gingersnap cookies are easily the most festive of holiday cookies. They’re warm and cozy and just perfect for enjoying with a cup of coffee or tea.
• Crisp yet chewy. These gingersnap cookie recipe offers the PERFECT texture. The cookies have that classic “snap” when you break them in half but are still chewy in the center.
• Super easy. All you’ll need is one bowl and a baking sheet to prepare these cookies. The dough is quick and easy, with no chill time required. Plus they only require 15 minutes in the oven!

Looking for more easy holiday cookies? Check out my snickerdoodles and sugar cookies too!

What Are Gingersnaps?

Gingersnaps are a chewy cookie flavored with ginger and cinnamon that “snap” when broken. They are very similar to a molasses cookie, or even gingerbread, but it’s all about the texture with a good gingersnap!

Recipe Ingredients

This gingersnaps recipe is made with molasses, warm spices, and pantry staples. Scroll down to the recipe card below for measurements.

• Butter – At room temperature.
• Granulated sugar – For the dough plus extra for rolling.
• Unsulphured molasses – Gives these cookies a rich, sweet flavor.
• Egg
• Baking soda – Helps create the perfect texture.
• Salt
• Ginger & cinnamon – Adds the classic warm flavor.
• Flour

How To Make Gingersnap Cookies

Here’s a quick overview of how to make gingersnap cookies. Scroll down to the recipe card below for more measurements.

• Make the dough. Beat the butter and sugar on medium speed for 2 minutes then add in the molasses, egg, baking soda, salt, sugar and spices. Mix for an additional minute. Turn the speed to low and add in the flour.
• Form the dough balls. Use a 2 tablespoon cookie scoop to portion out the dough. Roll into balls and roll in the remaining sugar.
• Bake. Place the balls of gingersnap cookie dough 2 inches apart on the baking sheet. Bake for 12-14 minutes, until the edges are golden and crinkly. Cool on a wire rack.

Tips for Success

Here are a few helpful tips for making gingersnap cookies.

• Don’t skip the sugar. Rolling the dough balls in sugar is what gives them the “crackly” appearance. Without it, you won’t get the same effect.
• Leave space on the cookie sheet. Gingersnaps do spread out a decent amount as they bake, so be sure to leave at least 2 inches between them on the baking sheet. I made the mistake of placing them too close together and they baked into each out!
• Don’t under (or over) bake. Unlike some other cookies, you don’t want to really underbake gingersnaps as you won’t get that classic crisp texture – but you also don’t want to burn them. The edges should be just starting to brown and appear crinkly.

How To Store Gingersnaps

More Holiday Cookie Recipes To Try

• Shortbread Cookies
• Spritz Cookies
• Linzer Cookies
• Peanut Butter Blossoms

Print

Catch up on all the 12 Days of Christmas Cookies!

Day 1:Easy Cut Out Sugar Cookies

Day 2:Crock Pot Peppermint Pretzel Candy

Day 3:Chocolate Chip Shortbread

Day 4:Peanut Butter Balls

Day 5: Cookies and Cream Marshmallow Bars

Day 6: Gingersnap Cookies