Old-Fashioned Gingersnaps

These Old-Fashioned Gingersnaps 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!)

These Old-Fashioned Gingersnaps are a family favorite, and I hope they will become one of your favorites, too. If you make this recipe, I hope you love it. And don’t forget to follow me on Facebook, Pinterest, and Instagram so you don’t miss a post. 

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Old-Fashioned Ginger Snap Cookies

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★★★★★

4.8 from 30 reviews

• Author: Melissa Lynn
• Total Time: 3 hours
• Yield: about 3 dozen cookies 1x

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1 large egg
• 1/2 cup molasses
• 2 cups flour
• 1/2 teaspoon salt
• 1 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/3 cup granulated sugar, for rolling

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Instructions

1. Preheat the oven to 350°F and line a cookie sheet with parchment or a silicone baking mat.
2. In a large mixing bowl, cream butter and brown sugar together. Mix in beaten egg and molasses.
3. In a separate bowl, sift dry ingredients together.
4. Gradually mix dry ingredients into the butter mixture until well-blended.
5. Chill dough in the refrigerator for 2-3 hours.
6. Use a teaspoon or small cookie scoop to scoop small pieces of dough and roll into 1 ½-inch balls. Roll balls in sugar and place 2 inches apart on cookie sheet, flattening each ball slightly.
7. Bake for 12-14 minutes. The cookies should be cooked through without getting browned. Allow to cool on the pan for 5 minutes, then transfer to a cooling rack to finish cooling.

• Prep Time: 45 minutes
• Inactive Time: 2 hours
• Cook Time: 15 minutes