Our favorite Gingersnap Cookies are crispy on the outside and soft and chewy in the center. It’s makes the best traditional gingersnaps, with the perfect flavor.

Some of my other favorite treats include Homemade Almond Joys, Oreo Balls, Rocky Road, or my Gingerbread Cookies Recipe!

What I love about this recipe:

• Perfect Texture: I’m a snob when it comes to Gingersnap Cookies. They have to be crisp on the outside, but chewy, and these are spot on!
• Family recipe: these are my mother-in-law’s famous easy gingersnap cookies and she never serves them without some pumpkin dip to go with.
• Freezer-friendly: Make a big batch and save the extras for holiday parties, thanksgiving dessert, or just a cozy fall evening.

How to Make Gingersnap Cookies:

Make Cookie Dough: Mix butter and sugar in a mixing bowl and until well creamed together, about 3 minutes. Add egg and molasses then mix well to combine. Stir in flour, baking soda, salt, ginger, and cinnamon.

Bake: Scoop into balls then place on an un-greased baking sheet. Bake old fashioned gingersnap cookies at 350 degrees F for about 10-12 minutes (or slightly longer if you like them more crispy).

Make Ahead and Freezing Instructions:

To Make Ahead: The dough will keep, covered, in the fridge for up to 4 days before baking.

To Freeze: Allow baked gingersnap cookies to cool completely. Store in a freezer-safe bag or container for up to 3 months. Freeze Gingersnap cookie dough for up to 3 months.

More Cookie Recipes:

• M&M Cookies
• Browned Butter Chocolate Chip Cookies
• Sugar Cookie Bars
• Ginger Molasses Cookies
• Pecan Sandies
• Reindeer Cookies
• Christmas Cornflake Wreaths
• Super Soft Sugar Cookies

Print

Gingersnap Cookies

I’m convinced these Gingersnap Cookies are the BEST ones out there with their perfect crispy on the outside and chewy in the center texture.  

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Refregierate 15 minutes minutes

Total Time 35 minutes minutes

Servings 24

Calories 135kcal

Author Lauren Allen

Cost $2

Equipment

• Cookie Scoop
• cut and serve turner

Ingredients

• ¾ cup butter , room temperature
• 1 cup granulated sugar
• 1 egg
• ¼ cup molasses
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 Tablespoon ground ginger
• 1 teaspoon ground cinnamon
• Pumpkin Dip , optional, for dipping

Instructions

• Add butter and sugar to a mixing bowl and beat until well creamed together. Add egg and molasses and mix well to combine.
• Stir in flour, baking soda, salt, ginger and cinnamon.
• Scoop into balls and place on an un-greased baking sheet. Bake at 350 degrees F for about 10-12 minutes (or slightly longer if you like them more crispy).
• We love to serve gingersnaps with this pumpkin dip.

Video

Notes

Make Ahead Instructions: The dough for Gingersnap cookies can stored in the refrigerator for up to 4 days, covered well. When ready to bake, scoop into balls and add a few minutes to the bake time. 

Freezing Instructions: To freeze baked gingersnap cookies, allow them to cool completely, then store in a freezer-safe bag or container for up to 3 months. Gingersnap cookie dough can be frozen for up to 3 months.

Nutrition

Calories: 135kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 195mg | Potassium: 70mg | Fiber: 1g | Sugar: 11g | Vitamin A: 187IU | Calcium: 12mg | Iron: 1mg

I originally shared this recipe October 2020. Recipe updated September 2023.