Buttery, chewy-centered, sugar-crackled on the outside—these cozy gingersnap cookies bring together bold spices like cinnamon, cloves, and nutmeg with rich molasses and vanilla.
With real butter, molasses, brown sugar, and a heaping spoonful of ginger, the dough practically perfumes your kitchen before it even hits the oven.
Okay, confession time: I sometimes keep “test” dough in the fridge just so I can sneak little bites (I know, I know). These gingersnap cookies are spiced just right—not throat-punch spice, but warm and friendly cozy spice. Their chewy crinkle tops and just-sweet-enough insides are the thing you want beside your coffee mug come 3 p.m. Or, you know, 10:37 a.m. on a Tuesday.
Stash a few in the freezer and thank yourself later.
Table of Contents
Why You’ll Love this Gingersnap Cookies Recipe
These cookies are one of those recipes that quietly deliver every time. No drama, no tricks—just a solidly great cookie when you need it.
- Ridiculously simple to make: You just stir, mix, chill, scoop, and roll. No fancy gadgets, just a spoon and a bowl.
- Warm and spice-forward: That trio of ginger, cinnamon, and cloves hits your nose before your first bite even happens.
- Chewy centers with crisp edges: The dream texture that keeps you reaching for one more cookie… then another.
- Perfectly nostalgic: It’s the kind of cookie that makes your kitchen smell like grandma might walk in with hot cider any second.
- Freezer-friendly and snack-ready: You can freeze the dough or finished cookies, so future-you is basically a genius.
- Makes your house smell like you know what you’re doing: That molasses-y, spicy aroma is pure witchcraft (the good kind).
Ingredient Notes
Nothing wild here, just pantry staples with a few fragrant power players.
- All-purpose flour: The classic cookie backbone. Be sure to fluff and spoon when measuring for best results.
- Ground ginger: The star of the show. Spicy, earthy, and essential—don’t skimp here. Freshly opened spices do make a difference.
- Cinnamon: Adds that warm, familiar holiday hug. It mellows the ginger and ties things together.
- Baking soda: Gives the cookies just the right spread and chew factor. No cake-like crumbles here.
- Salt: Always. Just a touch balances the sweetness and bumps the complexity up a notch.
- Ground cloves & nutmeg: These two are like the backup singers with serious pipes; you don’t always notice them but you’d miss them if they were gone.
- Unsalted butter: Softened, not melted. This gives the best creamy base and controls the salt levels.
- Granulated + brown sugar: Half and half gives us crispy edges (from the white) and soft, rich centers (from the brown).
- Molasses (unsulphured): This is the deep, dark magic that makes the cookie taste like a proper gingersnap. Brings depth and this unmistakable earthy sweetness.
- Egg: Holds it all together and adds a little lift.
- Vanilla extract: Not traditional, but – hear me out – it nudges everything into slightly dessert-y territory, and I like that.
How To Make This Gingersnap Cookies Recipe
Yes, you do need to chill the dough (sorry, I don’t make the rules). But otherwise, this is pretty breezy. Here’s how we go from spice-dusted flour to glorious chewy cookie:
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Whisk your dry ingredients first: In a medium bowl, whisk together your flour, ginger, cinnamon, baking soda, salt, cloves, and nutmeg. This makes sure everything’s evenly distributed—no rogue nutmeg bombs later. Set that bowl aside like the patient person you are.
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Cream the butter and sugars: In a large bowl (if you’re using a hand mixer, make sure the bowl is on the roomier side to avoid sugar confetti), beat the softened butter with ½ cup granulated sugar and all the brown sugar. Go until it’s light and fluffy—2 to 3 minutes should do it. You want that air whipped in to help with texture.
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Add the molasses, egg, and vanilla: Turn that mixer down low (trust me) and beat in the molasses. Scrape down the sides—we don’t want streaks. Then toss in the egg and the vanilla extract, mixing until smooth and almost glossy looking.
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Mix in dry ingredients by hand: Switching to a spoon or spatula, add the dry mix in. Gently stir until it just comes together. It should be dense and a little sticky, like cookie dough with a dark secret.
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Chill the dough: Cover the bowl and stash it in the fridge for 30 to 60 minutes. You want it firm enough to roll but not a rock.
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Preheat and prep: Heat the oven to 350°F and line two baking sheets (parchment or silicone mats are a win here—cleaner releases, no burnt bottoms).
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Roll and sugar-coat: Scoop dough into 1-inch balls (a small cookie scoop helps!). Roll each ball in the remaining granulated sugar like you’re giving it a sparkly sweater.
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Bake until just right: Bake for 10–12 minutes for chewy cookies. Edges should be set, centers soft and puffed. For crisper cookies, lean closer to 14 minutes.
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Cool and try not to eat 5 immediately: Let them sit on the baking sheet for 5 minutes before transferring to a wire rack. Their centers finish setting during this window.
Storage Options
First off, good luck having leftovers. But if your willpower outpaces mine, here’s what to do.
Baked cookies can be stored in an airtight container at room temp for about 4 to 5 days. They’ll stay chewy, but the crisp edge might fade a little by day 3 (still totally dreamy dunked in tea).
To freeze baked cookies, cool them completely first. Then pop them into a freezer-safe bag or container with parchment between layers. They’ll keep a solid 2 months. Just thaw at room temp—not in the microwave, unless you like rubbery regrets.
Want to freeze the dough instead? I got you. Roll it into balls, toss them in sugar, and freeze in a single layer on a sheet pan. Once firm, transfer to a zip-top bag. When you’re ready to bake, just add a minute or two to the total bake time (no thawing needed).
Variations and Substitutions
Gingersnaps might be classic, but they’re also surprisingly fun to riff on. A few swaps and ideas below if you’re the experimental type.
- Add candied ginger: Finely chop and fold in 1/4 cup. It adds chewy, spicy-sweet pops that zing through the dough beautifully.
- Sub maple syrup for molasses: Okay, not exactly traditional, but maple brings a gentler sweetness and soft texture. Tone the spices down just a smidge if you go this route.
- Toss in dark chocolate chips: It almost shouldn’t work… but it does. Especially with the heat from the ginger.
- Use coconut sugar: A 1:1 swap for either white or brown sugar gives a deeper caramel-like note with slightly less sweetness.
- Try gluten-free flour blends: If using a 1:1 all-purpose GF blend, make sure it has xanthan gum. The cookies will be a bit more delicate, but still tasty.
What to Serve with Gingersnap Cookies
They hold their own next to pretty much any warm drink, but here are a few delicious pairings to cozy things up.
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A mug of hot apple cider is spot-on next to these cookies. The apple brings sweetness, the ginger bites back, and somehow you’re in a Hallmark movie—but better dressed.
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Vanilla bean ice cream turns these into a DIY ice cream sandwich situation. If you’re feeling wild, you could even use the cookies for these peanut butter banana ice cream sandwiches. Seriously—ginger + banana? Surprisingly fabulous.
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For something savory beforehand, these would make a fun dessert after a fall-on-a-plate type meal—maybe pan seared cod with rainbow chard. Fresh veggies + buttery fish = ideal balance for a rich cookie finish.
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Holiday brunch? Pair the cookies with a shot (or three) of espresso and a bellini. It’s classy, but still playful. Like a jazz brunch with spice-flecked cookies on the side.
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You could also crumble them over yogurt or oatmeal in the morning. I won’t tell. Breakfast cookie crumbles are 100% valid choices.
Frequently Asked Questions
Can I make gingersnap cookie dough ahead of time?
Absolutely! You can prepare the dough up to 48 hours in advance. Just keep it tightly wrapped in the fridge. When you’re ready to bake, let it sit at room temp for 10–15 minutes so it’s scoopable again. Or—you can roll it into balls, freeze them, and bake straight from frozen with an extra minute or two added to the baking time.
Why did my cookies turn out too puffy or not spread?
This can be a couple things! Most likely, your dough was too cold—or your flour was over-measured. A wee bit too much flour keeps cookies from spreading properly. Try spooning your flour into the measuring cup and leveling off for accuracy. Also, if you reeeally love a flatter cookie, let the dough warm up slightly before baking.
What’s the best molasses to use for gingersnap cookies?
Use unsulphured molasses (like Grandma’s Original). Avoid blackstrap—it’s way too bitter and overpowering in cookies. Unsulphured molasses gives that rich, dark sweetness without making your cookie taste like a campfire. It plays nicely with all the warm spices.
Can I use fresh ginger instead of ground?
You totally can, but it changes the vibe. Fresh ginger gives little juicy heat-bursts, where ground ginger gives even warmth throughout. If you go fresh, grate it finely and use about 1 tablespoon. And maybe cut back just a smidge on the other spices so everything stays balanced.
Chewy Gingersnap Cookies
Ingredients
Dry Ingredients
- 2 1/4 cups (280 g) all-purpose flour fluffed and spooned
- 2 tsp ground ginger freshly opened for best flavor
- 1 tsp ground cinnamon
- 2 tsp baking soda
- 1/2 tsp (0.5 tsp) salt
- 1/4 tsp (0.25 tsp) ground cloves
- 1/4 tsp (0.25 tsp) ground nutmeg
Wet Ingredients
- 3/4 cup (170 g) unsalted butter softened to room temperature
- 1/2 cup (100 g) granulated sugar plus extra for rolling
- 1/2 cup (110 g) light or dark brown sugar packed
- 1/4 cup (80 g) unsulphured molasses
- 1 large egg room temperature
- 1 tsp vanilla extract
Equipment
- Mixing bowls
- Electric mixer
- Baking Sheets
- Parchment paper
- Wire rack
- Cookie Scoop
Instructions
- In a medium bowl, whisk together flour, ground ginger, cinnamon, baking soda, salt, cloves, and nutmeg. Set aside.
- In a large bowl, beat the softened butter, 1/2 cup granulated sugar, and brown sugar together with an electric mixer until light and fluffy (2–3 minutes).
- Add molasses, egg, and vanilla extract; mix until smooth and well combined. Scrape down the sides as needed.
- With a spoon or spatula, add the dry ingredients to the wet and gently stir just until combined. The dough will be dense and a bit sticky.
- Cover and chill the dough in the refrigerator for 30–60 minutes, until firm enough to handle.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Scoop dough and roll into 1-inch balls. Roll each ball in extra granulated sugar to coat.
- Place dough balls at least 2 inches apart on prepared baking sheets. Bake for 10–12 minutes for chewy cookies or up to 14 minutes for crispier edges.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
