These classic gingersnap cookies deliver a bold ginger-molasses flavor, crinkly tops and a satisfying crunch. The dough needs no chilling, so you can make them from start to finish quickly. The dough also freezes well, making these cookies ideal for holiday baking, gifting, or enjoying year-round with coffee or tea.
Gingersnaps are a favorite for holiday cookie trays. These are packed with warm spices, topped with attractive crinkles, rolled in sugar, and baked thin for a crisp snap—exactly what the name promises.
If you prefer soft, chewy ginger-molasses cookies, try a different recipe. But if you want a true gingersnap—crisp and snappy—this is the one to make.
Getting the Perfect Crinkly Tops
The hallmark crinkly surface comes from using a bit more baking soda than some cookie recipes. The soda reacts with the molasses and helps the cookies spread and form those signature cracks.
Soft & Chewy vs Crispy Ginger Cookies
Key differences between these gingersnaps and soft-chewy ginger-molasses cookies:
- Less flour = more spread, producing thinner, snappier cookies.
- More baking soda to encourage crinkly tops.
- Only granulated sugar in the dough. Brown sugar adds moisture and chewiness, so using granulated sugar creates a crisper cookie.
- Longer bake time. Removing cookies early gives a chewier result; a slightly longer bake delivers a crisp snap.
How to Make Gingersnap Cookies
Overview with tips and the main steps below.
- Preheat the oven to 375°F (190°C) and line cookie sheets. The slightly higher temperature helps the dough spread and crisp.
- In a medium bowl whisk the dry ingredients: flour, ginger, cinnamon, cloves, baking soda and salt. For a strong ginger flavor use 3 teaspoons of ground ginger; use 2 teaspoons for a milder taste.
- In a large bowl beat the softened (but not melted) butter with the granulated sugar until smooth and combined.
- Add the molasses, egg and vanilla, mixing until fully combined. Avoid using blackstrap molasses—it’s too bitter and dry for these cookies.
- Sift the dry ingredients into the butter mixture and mix starting on low speed, increasing to medium. The dough will be sticky; this is normal. If you want slightly thicker cookies, add up to 1/4 cup extra flour.
- Pour 1/3 cup granulated sugar onto a small plate for rolling the dough balls.
- Scoop portions of dough (about 1 to 1.5 tablespoons each), roll into balls, then roll each ball in the sugar until evenly coated.
- Place balls 2–2.5 inches (5–7 cm) apart on the prepared sheets to allow for spreading.
- Bake one sheet at a time in the center of the oven for 10–14 minutes. For a little chew bake 10–12 minutes; for crispier cookies bake 12–14 minutes. Look for thin, spread cookies with crinkly tops.
- Let cookies cool on the sheet for at least 5 minutes before transferring to a wire rack to finish cooling.
Freezing Gingersnaps
Baked, cooled cookies keep in an airtight container for up to 5 days at room temperature, or freeze for up to 2 months. Layer parchment or wax paper between stacks to prevent sticking.
To freeze dough:
- Form dough into balls and roll in sugar.
- Arrange on a plate, cover, and chill until firm (about 60 minutes, up to 48 hours covered).
- Transfer firm dough balls to a freezer bag, remove air, and freeze up to 2 months.
- Bake from frozen, adding 1–2 minutes to the bake time if needed.
These gingersnaps belong on every holiday cookie tray if you love crisp, crinkly cookies. They’re equally delightful any time of year with coffee or a glass of milk thanks to their warm ginger-molasses flavor.
Gingersnap Cookies
Equipment
- Cookie sheets
Ingredients
- 2 cups all-purpose flour (250 g) — for thicker cookies use 2 1/4 cups
- 2 teaspoons baking soda
- 2–3 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (168 g), softened but not melting
- 1 cup granulated sugar (200 g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup molasses (60 ml) — use unsulphured light or cooking molasses, not blackstrap
- 1/3 cup granulated sugar (67 g) for rolling
Instructions
- Preheat oven to 375°F (190°C). Line cookie trays with parchment or baking mats.
- Whisk together flour, baking soda, ginger, cinnamon, cloves and salt; set aside.
- Beat butter and 1 cup sugar until smooth and no lumps remain.
- Add egg, vanilla and molasses; mix until combined and uniform.
- Sift dry ingredients into the wet mixture and beat starting on low, then medium. Dough will be sticky; add up to 1/4 cup more flour for slightly thicker cookies if desired.
- Put 1/3 cup sugar on a small plate for coating.
- Scoop 1–1.5 tablespoon portions, roll into balls, then roll in sugar to coat.
- Place balls 2–2.5 inches (5–7 cm) apart on lined sheets.
- Bake one sheet at a time in the center of the oven: 10–12 minutes for slightly chewy, 12–14 minutes for crispier cookies.
- Cool on the baking sheet at least 5 minutes, then transfer to a wire rack to finish cooling.
Notes
- Molasses: Use unsulphured light or cooking molasses. Do not use blackstrap molasses. To measure, lightly grease a liquid measuring cup so the molasses pours out easily.
- Storage: Store baked cookies in an airtight container at room temperature up to 5 days. Freeze baked cookies up to 2 months with parchment between layers. Freeze dough balls up to 2 months and bake from frozen, adding 1–2 minutes to the bake time.
- Nutrition: Values are estimates per cookie, assuming 34 cookies total.