These Old-Fashioned Ginger Snap Cookies have 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 authentically vintage recipe that 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 showy, 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 Sants (along with a cold glass of milk, of course!)
Tips for making Old-Fashioned Gingersnap Cookies:
- When it comes to brown sugar, you can use either dark or light brown sugar. The dark brown sugar will give it extra molasses flavor and a darker color.
- Use all-purpose cooking molasses for this recipe. Don’t use blackstrap molasses because your cookies will turn out very bitter.
- Don’t use the old bottles of spices that have been lingering in your pantry for years. For maximum spicy flavor, make sure your ground cloves and ground ginger are very fresh.
- Be sure to chill the dough in the refrigerator for at least two hours. Chilling the dough ensures that the cookies don’t spread and become flat during baking, and also helps to create the desired texture. Pop the remaining dough into the freezer between batches to keep it cold.
- To keep the cookies from getting too dark during baking, line your baking sheet with a silicone baking mat or parchment paper.
- Store these Old Fashioned Ginger Snap Cookies at room temperature in a container for a week or so. To keep your cookies crispy, keep them away from moisture and humidity. For longer storage, pop them in the freezer and pull them out as needed.
I hope you try this recipe, and if you do, I hope you love it. Please let me know in the comments below.
I hope you enjoy!
Old-Fashioned Ginger Snap Cookies
- Total Time: 3 hours
- Yield: about 3 dozen cookies 1x
- 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
- Preheat the oven to 350°F and line a cookie sheet with parchment or a silicone baking mat.
- In a large mixing bowl, cream butter and brown sugar together. Mix in beaten egg and molasses.
- In a separate bowl, sift dry ingredients together.
- Gradually mix dry ingredients into the butter mixture until well-blended.
- Chill dough in the refrigerator for 2-3 hours.
- 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.
- 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
SandraDecember 15, 2019 at 11:42 pm
Thanks for the recipe! Made them for the office Christmas party and they were a hit. Will definitely make again.
LorraineDecember 15, 2019 at 11:44 pm
These remind me of the cookies we had as children. Ginger cookies were my favorite.
KathiFebruary 29, 2020 at 12:23 am
Thank you for sharing this recipe. I have been looking for a good ginger snap cookier recipe for a long time now. Thanks for posting.
MelissaMarch 1, 2020 at 7:26 pm
You’re welcome, Kathi. I hope you like the recipe 🙂
GeorgianneApril 24, 2020 at 1:38 am
How many carbs???? Where is the Nutrional facts??
MelissaApril 24, 2020 at 2:47 am
Thank you for your inquiry. Unfortunately, I do not provide carb or calorie counts for my recipes at this time.
DianeJuly 7, 2020 at 8:05 pm
I was a cook/baker in the army 1978 to 1982 and was shown a quick way to make those cookies.
The dough should be rolled into a log about 1” round and cut with a sharp knife about 1 1/2”long or however big you want the cookies to be then roll into balls then roll in sugar and flatten out a little with a glass
MelissaJuly 8, 2020 at 5:03 pm
Great idea! That’s the way I make my sugar cookies. I’ll have to try it with the gingersnaps, too!
Christine.November 9, 2020 at 1:27 am
Is the flour all purpose or self raising?
MelissaNovember 9, 2020 at 5:25 am
You’ll want to use all-purpose flour for this recipe.
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AnnemarieDecember 18, 2021 at 7:26 pm
Could you cut these out like gingerbread men? I don’t want to make two different recipes.
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I really don’t know for sure because I haven’t tried it. It could possibly work, but I hate to say yes and then have the recipe not work for you. If you do try it, though, please let me know if it works out.
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This recipie is wonderful! I’m baking them for the second time, only doubling the batch!
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I’m happy that you liked the cookies! They are one of my favorites!
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