Best Old-Fashioned Gingersnap Cookies

These Old-Fashioned Gingersnap Cookies have a crispy snap and a festive, ginger-spiced bite, combined with a rich molasses cookie flavor. They’re perfect to serve as a Christmas cookie, but they’re good any time of year – especially with a cup of tea or coffee for dipping. And because they freeze so well, I like to stash a few batches in the freezer and pull them out throughout the holiday season when I need them. {And if you’re looking for holiday cookie recipes, check out my recipe for Key Lime Snowball Cookies.}

This recipe for Ginger Snap Cookies is an heirloom recipe I’ve been using for many years. It’s a tried and true family favorite. And while it’s true that these cookies are not fancy, the flavor is amazing. And truth be told, I am rather fond of their simplicity. These Gingersnaps are just the kind of cookie that you can imagine putting out on a plate for Santa (along with a cold glass of milk, of course!)

Ingredients for Old-Fashioned Gingersnaps

(The full list of ingredients and measurements are listed in the recipe card below.)

Butter – I use salted butter, but unsalted is fine, too. If using unsalted butter, you may want to add an extra pinch of salt. Don’t use margarine because real butter adds richness and good flavor. The fat in butter also helps achieve a perfectly crisp yet melt-in-your-mouth texture when baked. Make sure your butter is softened so it easily blends with the sugar. 

Brown Sugar – Brown sugar adds a caramel-like flavor to gingersnaps. The molasses in brown sugar also contributes moisture, helping to give the cookies the right texture and also complements the flavor of the warm spices. You can use either light or brown sugar. Dark brown sugar will have a deeper, more robust flavor. 

Egg – A large egg is what you will need to make these cookies. 

Molasses – Molasses is an important ingredient in gingersnaps, providing a robust, slightly bitter sweetness that complements the warming spices. For these gingersnap cookies, you will want to use baking molasses, also called light unsulphured molasses. I would avoid using blackstrap molasses as it will give the cookies a bitter flavor. I like Grandma’s Original Molasses for my baking. [affiliate link]

All-Purpose Flour – Just plain flour is what you will need. 

Salt – Salt enhances the flavor of the other ingredients and helps balance the sweetness. A small amount of salt brings out the depth of the spices, making the gingersnaps more flavorful.

Baking Soda – This is the leavening agent that helps the cookies spread and rise slightly while baking. It also reacts with the acidic molasses to produce the perfect texture, creating a light yet crisp finish.

Ground Ginger – Dried ground ginger is the star spice in gingersnap cookies, giving them their signature warm, slightly peppery flavor. 

Ground Cloves – Another spice that adds a touch of warmth and depth to the flavor profile. The sweet, spicy notes complement the ginger and molasses, giving the gingersnaps a rich, complex taste.

Granulated Sugar – This sugar is for rolling the cookie dough balls in before baking. You can use regular fine granulated sugar, or use a more coarse sugar for added texture.

 

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My Best Old-Fashioned Gingersnap Cookies are the perfect blend of warmth, spice, and crispness, making them the perfect treat for any occasion. Whether you’re baking for the holidays or simply craving a classic dessert, these cookies will surely bring comfort and joy to your home. Enjoy them with a cup of tea, share them with loved ones, or savor them on your own—either way, they’re sure to become a favorite in your recipe collection!

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