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 is 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 (or white sugar) – Brown sugar adds a caramel-like flavor and moisture that complements the warm spices beautifully. Use light or dark brown sugar (dark has a deeper flavor). For crispier, store-bought-style gingersnaps, substitute half or all of the brown sugar with white granulated sugar.

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 coarser sugar for added texture.

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!

If you try this recipe for Old-Fashioned Gingersnaps, I’d love to hear how it turned out for you! Share your thoughts in the comments below, and don’t forget to rate the recipe. It helps others discover it too!

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Best Old-Fashioned Gingersnap Cookies

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4.8 from 32 reviews

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

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Description

These Old-Fashioned Gingersnap Cookies are crispy with a satisfying snap, full of warm ginger and molasses flavor. The perfect balance of sweetness and spice makes them an irresistible holiday treat or everyday favorite!

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Ingredients

Units USM

• 1/2 cup butter, softened
• 1/2 cup brown sugar (Or use white sugar for a crispier cookie. See notes below.)
• 1 large egg
• 1/2 cup light baking molasses (NOT blackstrap molasses. See notes below.)
• 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. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and molasses until well combined.
2. In a separate bowl, whisk together the flour, salt, baking soda, ground ginger, and ground cloves.
3. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
4. Cover and chill the dough in the refrigerator for 2-3 hours.
5. Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
6. Scoop the dough using a teaspoon or small cookie scoop and roll into 1½-inch balls. Roll each ball in granulated sugar, then place 2 inches apart on the prepared baking sheet. Gently flatten each ball slightly with your palm or the bottom of a glass.
7. Bake for 12-14 minutes, until the cookies are set but not browned. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For crispier gingersnaps: Replace half or all of the brown sugar with white granulated sugar, and bake an extra 1-2 minutes for maximum crispness.

A quick note on molasses: Use regular or robust molasses, not blackstrap. I find blackstrap too strong and bitter for these cookies – it overwhelms the ginger and spices. Regular molasses gives you that deep, sweet flavor without the bitterness. I like Grandma’s unsulphured molasses or something similar.

• Prep Time: 45 minutes
• Cook Time: 15 minutes