Gingersnap Cookie Recipe (2024)

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by Marcie //December 10, 2020 (updated 11/14/22)

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Look no further for a chewy, soft Gingersnap Cookie Recipe — this is it! They’re bursting with warm spice and molasses flavor, and they’re incredibly easy to make!

**This post was originally published in November 2014. The text and photos have been updated with to include helpful information and step by step photos.

I bake more cookies in the month of December than I do all year, and I’m sure I’m not alone.

It’s hard narrowing things down because I want to bake everything, but it’s not the holidays if I don’t bake Greek kourabiedes, seven layer magic cookie bars and this Gingersnap Cookie Recipe!

This recipe is truly special, and perfect for your holiday baking.

Why you’ll love this recipe:

These soft gingersnap cookies are perfectly chewy and they deliver big molasses and warm spice flavor. They include a couple of optional secret ingredients that take them over the top!
They’re extremely easy to make — the hardest part is waiting for the dough to chill, but it is a necessary step to prevent the cookies from spreading.
These cookies are festive enough for the holiday cookie tray, or perfect any time of year.
They keep for up to two weeks in an air tight container, making them great for holiday gift giving.

Recipe ingredients

This gingersnap cookie recipe include pantry staples that you more than likely have on hand, with two optional ingredients that add a wonderful depth of flavor.

Ingredient notes

Unsalted butter. I always use unsalted butter in my baking so that I can control the salt. If you use salted butter, omit the 1/2 teaspoon salt.
Brown sugar. Either dark brown or light brown sugar work perfectly in this recipe.
Granulated sugar. I like using both granulated and brown sugar in these cookies for flavor. The cookie dough balls are also rolled into granulated sugar before baking, or use sparkle sugar for extra festive flair!
Orange zest. This is an optional ingredient, but I highly recommend adding it as it adds a bright dimension of flavor that pairs well with the spicy flavors.
Instant espresso powder. This is an optional secret ingredient that adds great depth of flavor. It’s the perfect complement to the warm spices and molasses.

How to make this recipe

Soft gingersnap cookies come together very quickly once the butter and egg have reached room temperature. The hardest part is waiting for the dough to chill before baking!

Pro tip: The butter will soften much faster when it’s cut into small cubes, and you can place the egg in a bowl of warm water for 10 minutes to bring to room temperature more quickly.

Whisk the flour, baking soda, ginger, espresso powder, cinnamon, clove and salt until combined.
Cream the butter, brown sugar and granulated sugar for 2-3 minutes until light and fluffy.
Beat in egg on low speed until incorporated, then add the molasses and orange zest and beat till combined.
Add the dry ingredients to the wet ingredients, beating on low just until combined. Cover with plastic wrap and chill up to 2 hours or overnight.
Set the oven racks to the upper and lower thirds of the oven. Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper. Let the cookie dough sit out a bit until it’s easier to scoop if it was chilled overnight. Using a 1 1/2″ cookie scoop, scoop out 1 1/2 tablespoons of dough and roll them into balls, then toss them in the 1/3 cup granulated sugar or sparkle sugar until well coated.
Place the dough balls on the cookie sheet 2 inches apart. Bake 8-12 minutes, or until the edges become crisp, switching the pans between the top and bottom racks and rotating them halfway through during the baking time. Cool for 10 minutes on a wire rack, then remove from the pan and cool completely on the wire rack.

FAQs

Why are they called Ginger Snaps?

Gingersnaps are traditionally crispy ginger cookies that snap when broken in half. This recipe is softer and chewier than the classics with crispy edges.

What’s the difference between ginger snaps and molasses cookies?

Gingersnap and molasses cookies are very similar. Recipes do vary, but oftentimes gingersnaps are crispier and molasses cookies contain less ginger.

How do you make gingersnap cookies from scratch?

Gingersnap cookies are very easy to make! Simply cream softened butter with sugar, beat in eggs and molasses, then the dry ingredients. Chill the dough for soft, chewy cookies that don’t spread, or bake immediately for thinner, crispier cookies.

How long do gingersnaps stay fresh?

These cookies stay fresh for up to 2 weeks in an airtight container or up to 3 months in the freezer.

Recipe notes

Pro tip: The butter will soften much faster when it’s cut into small cubes, and you can place the egg in a bowl of warm water for 10 minutes to bring to room temperature more quickly.
Total time above includes 2 hours of chilling time, but feel free to chill the dough overnight. I’ve found that 2 hours is perfect and the dough is ready to scoop. If you chill it overnight, let it stand at room temperature until it’s easier to scoop into balls.
Baking time will vary, so start checking for doneness after 8 minutes. The longer they’re in the oven, the crispier they’ll be.
Store cookies in an airtight container at room temperature for up to 2 weeks.
Serving idea: make 36 smaller cookies and use for ice cream sandwiches with eggnog ice cream for the holidays! Simply use 1 tablespoon of dough for each cookie and bake for about 8 minutes.

More Christmas cookies you’ll love:

Chewy double chocolate peppermint cookies by Minimalist Baker
Cranberry orange biscotti
Gingerbread cookies
Gluten free peanut butter blossoms
Kourabiedes
Red velvet sandwich cookies

If you make this recipe I’d love to hear from you! Leave a comment and rating below, or tag me @flavorthemoments on Instagram!

Gingersnap Cookie Recipe

Servings: 24 cookies

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Additional Time: 2 hours hrs

Total Time: 2 hours hrs 45 minutes mins

This Gingersnap Cookie Recipe produces the most chewy, soft cookies, and they're packed with warm spice and deep molasses flavor! They include a secret ingredient for even more flavor, and they're so easy to make!

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Ingredients

2 1/4 cups plus 2 tablespoons all purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
2 teaspoons instant espresso powder optional
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
12 tablespoons unsalted butter softened
1/2 cup brown sugar packed
1/2 cup granulated sugar plus 1/4 cup for rolling (use sparkle sugar for even more flair!)
1 large egg room temperature
1/3 cup molasses
1 tablespoon orange zest optional

Equipment

Instructions

Place the flour, baking soda, ginger, espresso powder, cinnamon, cloves, and salt in a small bowl and whisk until combined. Set aside.
Place the butter, brown sugar, and 1/2 cup granulated sugar in medium bowl and cream at medium high speed until light and fluffy, about 2-3 minutes.
Beat in egg on low speed until incorporated, then add the molasses and orange zest and beat till combined.
Add the dry ingredients to the wet ingredients, beating on low just until combined. Cover with plastic wrap and chill up to 2 hours or overnight.
Set the oven racks to the upper and lower thirds of the oven. Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper. Let the cookie dough sit out a bit until it's easier to scoop if it was chilled overnight. Using a 1 1/2" cookie scoop, scoop out 1 1/2 tablespoons of dough and roll them into balls, then toss them in the 1/3 cup granulated sugar or sparkle sugar until well coated.
Place the dough balls on the cookie sheet 2 inches apart. Bake 8-12 minutes, or until the edges become crisp, switching the pans between the top and bottom racks and rotating them halfway through during the baking time. Cool for 10 minutes on a wire rack, then remove from the pan and cool completely on the wire rack.

Notes

Pro tip: Butter will soften much faster when it’s cut butter into small chunks, and eggs come to room temperature faster when placed in a bowl of warm water for 10 minutes.
Total time above includes 2 hours of chilling time, but feel free to chill the dough overnight. I’ve found that 2 hours is perfect and the dough is ready to scoop. If you chill it overnight, let it stand at room temperature until it’s easier to scoop into balls. For thinner, crispier cookies with more spread, no chilling is necessary.
Baking time will vary, so start checking for doneness after 8 minutes. The longer they’re in the oven, the crispier they’ll be.
Store cookies in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months.
Serving idea: make 36 smaller cookies and use for ice cream sandwiches with eggnog ice cream for the holidays! Simply use 1 tablespoon of dough for each cookie and bake for about 8 minutes.

Nutrition

Serving: 1cookie, Calories: 183kcal, Carbohydrates: 29g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 23mg, Sodium: 151mg, Potassium: 108mg, Fiber: 1g, Sugar: 12g, Vitamin A: 188IU, Vitamin C: 1mg, Calcium: 20mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Cookies

59 Comments on “Gingersnap Cookie Recipe”

Renee@Two in the Kitchen — November 16, 2014 @ 12:33 pm Reply

It has actually been snowing all day out here by me. So we got in the car, turned on Christmas music and headed to Target!! I am definitely in the Christmas mood now and definitely ready for these yummy gingersnaps!! 🙂
- flavorthemoments — November 17, 2014 @ 8:13 am Reply
  
  I suppose if it were snowing here I’d be more in the spirit, but hey — it is only 50 degrees out this morning, which is a start! Haha.
Brittany B — November 16, 2014 @ 2:29 pm Reply

I was trying to hold off on Christmas too. Then we had a big turkey dinner, and now I’m completely in the holiday mindset. I’m trying to resist the urge to turn on Christmas music.
These look delicious. Thanks for sharing!
- flavorthemoments — November 17, 2014 @ 1:12 pm Reply
  
  I roasted a turkey breast and made cranberry sauce and baked these cookies. That certainly did the trick for me, too! 🙂
Christin@SpicySouthernKitchen — November 16, 2014 @ 2:30 pm Reply

I’m totally ready to dive right into some Christmas baking. These cookies look perfect to give as holiday gifts. I have to do a ginger flavored cookie every year. They just taste like Christmas!
- flavorthemoments — November 17, 2014 @ 1:14 pm Reply
  
  I agree…it’s not Christmas without a spicy ginger cookie! 🙂
Liz @ Floating Kitchen — November 16, 2014 @ 2:34 pm Reply

Glad you are getting into the Christmas spirit! I am a big ginger fan too. And I love the idea of espresso in these cookies. Sounds phenomenal!
- flavorthemoments — November 17, 2014 @ 1:15 pm Reply
  
  The espresso gave these such a nice, deep flavor! 🙂
Gayle @ Pumpkin 'N Spice — November 16, 2014 @ 3:23 pm Reply

I’m usually not in the Christmas spirit this early, but I am this year! My decorations aren’t up yet either, but I have been using my Christmas mugs, too. These cookies look the perfect treat to dunk into my mug of coffee or hot chocolate! I love the twist of espresso on these. Sounds delicious, Marcie!
- flavorthemoments — November 17, 2014 @ 1:18 pm Reply
  
  I feel like blogging makes me get into the spirit early whether I want to or not. haha Although, the holidays go by so quickly it’s always good to get a jump on things. 🙂 And yes, a Christmas mug full of coffee or cocoa and a cookie is the best!
Kelly @ hidden fruits and veggies — November 16, 2014 @ 5:10 pm Reply

I’m also a huge fan of big ginger flavor! I love the added espresso. I bet these cookies are incredible!
- flavorthemoments — November 17, 2014 @ 1:21 pm Reply
  
  These cookies were it for me, and I can’t wait to make more!
Zainab — November 16, 2014 @ 8:57 pm Reply

AH I am in love with these!! Just perfect for the holidays 🙂
- flavorthemoments — November 17, 2014 @ 1:24 pm Reply
  
  Thank you, Z! 🙂
Alyssa @ My Sequined Life — November 16, 2014 @ 9:44 pm Reply

Marcie these are some of my favorite flavor combos! Pretty much at all times I’m dealing with a gingersnap craving of varying degrees, and I love all kinds of coffee/espresso, whether in liquid form or in recipes. Basically I need to make these soon!
- flavorthemoments — November 17, 2014 @ 1:28 pm Reply
  See Also
  Meat & Potato Pierogi Recipe
  
  I think we have the same taste buds! I eat ginger or molasses cookies whenever I can get my hands on some…or make them. It was a first trying them with espresso powder and it only enhanced the flavor!
Thalia @ butter and brioche — November 17, 2014 @ 12:17 am Reply

Never made my own gingersnap cookies before. Great recipe Marcie, they look delicious!
- flavorthemoments — November 17, 2014 @ 1:38 pm Reply
  
  Thank you, Thalia!
Kelly — November 17, 2014 @ 5:21 am Reply

These cookies look amazing, Marcie! I love how soft and chewy they are! Gingersnap cookies are a must during the holidays and with the addition of espresso, they sound perfect for the holidays!
- flavorthemoments — November 17, 2014 @ 1:44 pm Reply
  
  Thank you, Kelly! They are a must for the holidays, and I definitely plan to make more to give away next time!
Sarah@WholeandHeavenlyOven — November 17, 2014 @ 5:21 am Reply

Gingersnaps are my absolute favorite this time of year and I LOVE how you snuck espresso into the mix! These look beyond amazing—I can clearly see how soft and chewy they are! Pinned. 🙂
- flavorthemoments — November 17, 2014 @ 1:48 pm Reply
  
  Thank you, Sarah! I can’t keep from adding espresso powder to my cookies lately, but that’s definitely not a bad thing. 🙂
Aimee @ ShugarySweets — November 17, 2014 @ 5:22 am Reply

You know I love the espresso in these 🙂 Would be a treat in my coffee for sure!
- flavorthemoments — November 17, 2014 @ 1:51 pm Reply
  
  I do know you love it, and these would be great dunked in some coffee! I need to do that next time. 🙂
Dorothy @ Crazy for Crust — November 17, 2014 @ 7:00 am Reply

I love that you added espresso. LOVE! Pinned!
- flavorthemoments — November 17, 2014 @ 1:59 pm Reply
  
  Thank you, Dorothy! 🙂
Annie+@+ciaochowbambina — November 17, 2014 @ 7:10 am Reply

Is there anything better than the aroma of gingerbread…ginger-anything…filling the house as it bakes? I love this recipe…definitely will store for Christmas!
- flavorthemoments — November 17, 2014 @ 2:03 pm Reply
  
  There really isn’t a better smell than ginger! Thank you, Annie! 🙂
Kathy @ Olives & Garlic — November 17, 2014 @ 7:19 am Reply

I’ve been on a cookie kick lately. These look really good Marcie. Just in time for the holiday baking.
- flavorthemoments — November 17, 2014 @ 2:05 pm Reply
  
  I’m really getting excited about holiday baking, so cookies are definitely happening a lot more. Thanks, Kathy!
Mira — November 17, 2014 @ 8:10 am Reply

I just love coffee! These cookies combine some great flavors and would be great for the holidays! It is unbelievable how close to Christmas we are 🙂
- flavorthemoments — November 17, 2014 @ 2:08 pm Reply
  
  I can’t believe how close to Christmas we are, Mira! That means we need to bake more cookies! 🙂
Jocelyn (Grandbaby Cakes) — November 17, 2014 @ 8:19 am Reply

The spice definitely caught my eye. They look perfect. Pinned!
Karly — November 17, 2014 @ 10:05 am Reply

I’m a ginger fanatic too! These look amazing.
Natalie @ Tastes Lovely — November 17, 2014 @ 10:12 am Reply

These cookies sound delicious! I would love one of these after Thanksgiving dinner with a nice gingerbread latte.
Pamela @ Brooklyn Farm Girl — November 17, 2014 @ 10:19 am Reply

Gingersnap cookies are a absolute favorite, I can’t wait to try your recipe! All your cookie recipes always make me happy!
flavorthemoments — November 17, 2014 @ 1:24 pm Reply

You’re so right, and I happily eat them year round! 🙂
flavorthemoments — November 17, 2014 @ 1:44 pm Reply

Thank you, Arpita! This is one of my most favorite cookies. 🙂
flavorthemoments — November 17, 2014 @ 1:55 pm Reply

The espresso added such a nice, deep flavor here, and I will be adding it to gingersnaps from now on! 🙂
flavorthemoments — November 17, 2014 @ 1:57 pm Reply

The hardest part about Christmas baking is deciding which things to do — some traditional things have to be on the list for me, then I fill in the rest with new, different recipes. These gingersnaps definitely made the cut! Happy baking, Dannii. 🙂
Kristi @ Inspiration Kitchen — November 17, 2014 @ 4:58 pm Reply

Oh yummmm! You are totally making me get into the Christmas spirit early – and I love you for it! Please send 1 dozen of these cookies to my house! xoxo Pinned!
- flavorthemoments — November 17, 2014 @ 6:08 pm Reply
  
  I absolutely will. Email me your address. 🙂
Ashley — November 17, 2014 @ 6:13 pm Reply

haha I’m using our christmas mugs too! Although we’re holding out on the rest of the decorations until after thanksgiving 🙂
I LOVE the sound of these cookies – with the espresso powder! That’s such a great idea Marcie!
- flavorthemoments — November 18, 2014 @ 7:27 am Reply
  
  It’s so much more fun to drink coffee and cocoa out of Christmas mugs, isn’t it? Thanks, Ashley, and have a great day! 🙂
Kelly — November 18, 2014 @ 4:32 am Reply

I love soft ginger/molasses cookies and these look and sound really good – reminiscent of ones my grandma always made. However, I’m probably the only oddball out there that doesn’t drink coffee (never even tasted it – and don’t want to get started on yet another bad habit… LOL!), so I hate to go out and buy espresso powder just to try this. Do you think it would change the taste a lot to just leave it out? Or, is there something else I could use instead – perhaps more of or an additional spice? Thank you!
- flavorthemoments — November 18, 2014 @ 7:36 am Reply
  
  Hi, Kelly! You really can’t taste the espresso powder in here, but I understand if you don’t want to purchase something that you don’t really want to use in the future. You can certainly leave out the espresso powder and you’ll still love these cookies — the ginger and molasses flavors are the most important things! Hope you enjoy them. 🙂
Melanie @ Carmel Moments — November 18, 2014 @ 5:55 am Reply

These look so tender and perfect. I love sneaking espresso into desserts. They always turn out amazing.
Pinned.
Have an awesome day!
- flavorthemoments — November 18, 2014 @ 7:37 am Reply
  
  Espresso is one of the best secret ingredients ever! 🙂 Thanks, Melanie, and I appreciate the pin!
CakeSpy — November 18, 2014 @ 6:32 am Reply

Absolutely perfect for a cookie swap. Spicy and tasty and slightly exotic little morsels…gimme!
flavorthemoments — November 18, 2014 @ 7:30 am Reply

Thank you, Tash! I am crazy about these cookies! 🙂
Manali @ CookWithManali — November 18, 2014 @ 11:40 am Reply

these look amazing Marcie! I love ginger! 😀
- flavorthemoments — November 19, 2014 @ 7:29 am Reply
  
  Thank you, Manali! 🙂
Jess @ Flying on Jess Fuel — November 18, 2014 @ 4:45 pm Reply

I don’t think I’m QUITE ready for Christmas yet, but I’m sure I will be soon! 😉 Ginger cookies are my FAVE and I love the addition of espresso in these ones!!
- flavorthemoments — November 19, 2014 @ 7:36 am Reply
  
  I’m not quite ready yet either, but after Thanksgiving I’ll be in full on Christmas mode. I do eat gingersnaps year round, so I definitely don’t need Christmas for those! 🙂
Denise | Sweet Peas & Saffron — November 18, 2014 @ 6:25 pm Reply

Gingersnaps are my absolute favorites, and I am a serious coffee addict. So these cookies look just perfect to me!
- flavorthemoments — November 19, 2014 @ 7:37 am Reply
  
  Sounds like we have the same taste buds, Denise! haha I love my gingersnaps and coffee, and the next best thing would be to dunk these in the coffee. 🙂
flavorthemoments — November 19, 2014 @ 7:24 am Reply

Thank you, Lindsey! The espresso wasn’t a big stretch for me as you know…I drink it and I bake with it! I’ve not gotten around to cooking with it yet, so that’s got to be next! 🙂
Katerina | Once a Foodie — December 13, 2020 @ 2:51 am Reply

My daughter loves ginger thins and I suspect she would go crazy for these! I love the sound of the ingredients and I bet they smell absolutely delicious when you’re baking them. Thanks so much for sharing, Marcie, and happy nearly Christmas to you and your family x
- Marcie — December 14, 2020 @ 1:44 pm Reply
  
  They do smell amazing! Thanks Katerina and Merry Christmas!

FAQs

What's the difference between gingersnaps and ginger cookies? ›

Ginger Snaps are simply a variation of the traditional Gingerbread cookie. They're known for their crisper quality; their “snap” if you will. Introduced in colonial times, the main differences between Gingerbread and Ginger Snaps are a longer bake time for an extra crisp and the use of molasses versus sugar.

Are ginger snaps healthy cookies? ›

If you must have a cookie from time to time, a ginger snap is among your best options, compared to other varieties such as chocolate chip or sugar cookies. Most ginger snaps are lower in fat and sugar than other types of cookies, and you'll also get a good dose of certain vitamins and minerals, as well.

Explore More ›

What is a substitute for shortening in ginger snap cookies? ›

Margarine and butter can both be used as a substitute for shortening, though their moisture contents should be taken into consideration before making the swap. While shortening is 100% fat, margarine and butter contain a small percentage of water (so, shortening adds more fat, thus more richness and tenderness).

Get More Info ›

Why do ginger snap cookies crack? ›

Cracks form when the exterior dries out faster than the interior. As they bake, the sugar draws out moisture from the surface, thus creating those beautiful cracks. Only use granulated sugar to get a crispy texture. As the cookies cool, the granulated sugar will help them harden a bit and be crispy.

Tell Me More ›

Why is ginger snaps so good? ›

Because it has some excellent suspense sequences and a rather high amount of blood and gore. The werewolf is really cool looking,the acting by two lead girls(Emily Perkins,Katharine Isabelle)is excellent and the direction is well-handled. "Ginger Snaps" is a pure horror film,that is to be taken seriously.

Read On ›

Why are my ginger cookies so hard? ›

“There are some gingerbread recipes that are hard right after baking and need to sit for a few days to soften. Molasses and honey hardens gingerbread, but as the sugar absorbs moisture, it will get softer.”

Find Out More ›

Can you eat too many ginger snaps? ›

Ginger is safe to eat daily, but experts recommend limiting yourself to 3 to 4 grams a day — stick to 1 gram daily if you're pregnant. Taking more than 6 grams of ginger a day has been proven to cause gastrointestinal issues such as reflux, heartburn and diarrhea.

Tell Me More ›

Do ginger snaps help your stomach? ›

Ginger. Capsules of powdered ginger have been found to reduce nausea and vomiting. You could also try a cup of ginger tea, a glass of ginger ale (some people swear it works better if it's flat), a few gingersnap cookies, or a piece of ginger candy.

See Details ›

Does Crisco go bad? ›

The Food Marketing Institute's FoodKeeper recommends storing unopened solid shortening, such as Crisco shortening, at room temperature for 8 months. After opening, store at room temperature for 3 months for best quality.

Tell Me More ›

Why are my ginger snap cookies flat? ›

Check your oven

If your oven is too hot, the fat melts faster than the cookie can set, and you end up with pancake cookies. Always preheat your oven and invest in a good oven thermometer. Even new ovens can be incorrectly calibrated, so check the actual temperature every time you put a pan in the oven.

Explore More ›

What happens if you use shortening instead of butter in cookies? ›

The texture of the cookies might be a little different—chewier or crispier, depending on which way you're substituting. The substitution will affect the flavor, since shortening does not have the same richness as butter. Rather, shortening allows the other ingredients to shine and take center stage.

What are the side effects of ginger snap cookies? ›

Added Sugar

Eating 2 ounces of gingersnaps boosts your sugar intake by 11.3 grams, while gingerbread cookies contain 10.9 grams of sugar per serving. This sugar increases the level of acidity in your mouth, which dissolves the enamel covering your teeth and contributes to tooth decay.

Get More Info ›

Why don't my ginger cookies crackle on the top? ›

Not enough leavening (it needs to be strong enough to crack the top once it's set) Using a single-acting baking powder (double acting gives extra rise when it gets heated) Not creaming the fat long enough (creaming cuts little air pockets into the fat, which means the leavening has to do less work)

Gingersnap Cookie Recipe (2024)

Why you’ll love this recipe:

Recipe ingredients

Ingredient notes

How to make this recipe

FAQs

Recipe notes

More Christmas cookies you’ll love:

Gingersnap Cookie Recipe

Ingredients

Equipment

Instructions

Notes

Nutrition

Leave a Reply

59 Comments on “Gingersnap Cookie Recipe”

FAQs

What's the difference between gingersnaps and ginger cookies? ›

What happens if you use shortening instead of butter in cookies? ›