These classic gingersnap cookies deliver a warm ginger-molasses flavor, crinkly tops, and a satisfying crunch. The dough requires no chilling, so you can make them from start to finish quickly. The dough also freezes well, making these cookies an excellent make-ahead treat for gifting during the holidays—or for enjoying year-round with coffee or tea.
Gingersnaps are one of my favorite holiday cookies. Spiced with ginger and molasses, these cookies form pretty crinkled tops, have a perfect snap, and are rolled in sugar for extra texture and shine. This recipe yields thin, crisp cookies—true to the classic gingersnap name.
If you prefer soft, chewy ginger-molasses cookies, try a chewy recipe instead. But if you want that characteristic snap and crunch, this is the recipe to use.
Getting the Perfect Crinkly Tops
The signature crinkly tops come from using a bit more baking soda than many cookie recipes. The baking soda reacts with the molasses and encourages that attractive cracking on the cookie surface.
Soft & Chewy vs Crispy Ginger Cookies
Compared to soft and chewy ginger-molasses cookies, this gingersnap recipe has a few key differences:
- Less flour for thinner, snappier cookies—the reduced flour allows the dough to spread more during baking.
- More baking soda to create crinkly tops and a lighter texture.
- Only granulated sugar in the dough. Brown sugar adds moisture that yields chewier cookies; using only granulated sugar helps keep these crisp.
- Longer baking time. Pulling cookies from the oven when the tops are just set will keep them soft. Bake a few extra minutes for a crisp, snappy finish.
How to Make Gingersnap Cookies
Below is a concise step-by-step overview, followed by ingredients, instructions, and helpful notes.
- Preheat the oven to 375°F (190°C) and line cookie sheets with parchment or silicone mats. A slightly higher temperature helps the cookies spread and crisp.
- Whisk together the dry ingredients in a medium bowl: all-purpose flour, ginger, cinnamon, ground cloves, baking soda, and salt. For a pronounced ginger flavor use 3 teaspoons; for a milder taste use 2 teaspoons.
- In a large bowl, beat the softened (but not melting) butter with 1 cup granulated sugar until combined and smooth.
- Mix in the egg, molasses, and vanilla until uniformly combined. Avoid blackstrap molasses—use light or regular unsulphured cooking molasses, which is better balanced for baking.
- Sift the dry ingredients into the wet mixture and beat, starting on low speed and increasing to medium. The dough will be sticky; this is normal. For slightly thicker cookies, add up to 1/4 cup more flour.
- Pour about 1/3 cup granulated sugar onto a small plate for rolling the dough balls.
- Scoop dough into balls of about 1 to 1.5 tablespoons each (a cookie scoop helps with sticky dough). Roll each ball in the sugar to coat.
- Arrange dough balls 2 to 2.5 inches (5–7 cm) apart on the lined cookie sheets to allow room for spreading.
- Bake one sheet at a time in the center of the oven for 10–14 minutes. For slightly chewy centers bake 10–12 minutes; for crisp, snappy cookies bake 12–14 minutes. The cookies should spread thin and develop crinkly tops.
- Allow cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to finish cooling.
Freezing Gingersnaps
Baked, cooled cookies store well in an airtight container in the freezer for up to 2 months. Layer them with parchment or wax paper to prevent sticking.
To freeze dough:
- Portion the dough into balls and roll each in granulated sugar.
- Place the dough balls on a plate, cover with plastic wrap, and chill until firm (about 60 minutes; up to 48 hours if tightly covered).
- Transfer firm dough balls to a freezer bag, remove excess air, and freeze for up to 2 months.
- Bake straight from frozen, adding 1–2 minutes to the bake time if needed.
Ginger cookies belong on any holiday cookie tray, and these gingersnaps are ideal if you want crisp, crinkled, snappy cookies. They’re equally comforting any time of year with coffee or a glass of milk.
Gingersnap Cookies
Equipment
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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) — see notes for measuring tips
- 1/3 cup granulated sugar (67 g) for rolling
Instructions
- Preheat the oven to 375°F (190°C). Line cookie sheets with parchment paper or silicone mats.
- Whisk the flour, baking soda, ground ginger, cinnamon, cloves, and salt in a medium bowl.
- Beat the butter and 1 cup sugar together in a large bowl until combined and smooth.
- Add the egg, vanilla, and molasses and mix until fully incorporated and uniform in color.
- Sift the dry ingredients into the wet mixture and beat, starting on low and increasing to medium. If you prefer slightly thicker cookies, stir in up to 1/4 cup more flour.
- Pour 1/3 cup granulated sugar onto a small plate for rolling the dough balls.
- Scoop dough into 1 to 1.5 tablespoon balls, roll each in the sugar, and place 2 to 2.5 inches apart on the prepared sheets.
- Bake one sheet at a time in the center of the oven for 10–12 minutes for slightly chewy cookies or 12–14 minutes for crispier cookies. Cookies should spread thin and show crinkly tops.
- Cool on the baking sheet for at least 5 minutes, then transfer to a rack to finish cooling.
Notes
- Molasses: Use unsulphured light or cooking molasses. Do not use blackstrap molasses—it’s too bitter. To measure molasses, 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 cooled cookies in layers with parchment paper for up to 2 months. Dough balls can be frozen in a bag up to 2 months and baked from frozen, adding 1–2 minutes to the bake time.
- Nutrition: Nutrition information is an estimate per cookie, assuming the recipe yields 34 uniform cookies.