It wouldn’t be the holidays without a fresh batch of homemade gingersnap cookies!
The crispy edges, chewy centers, warm spices, and hint of molasses remind me of my childhood.
And I just love how the sparkly sugar coating adds a touch of magic to every bite.
Whether you’re sharing, gifting, or sneaking for yourself (no judgment here), these cookies are sure to spread some holiday cheer!
Why You’ll Love These Gingersnap Cookies
Warm Taste: With cozy spices and rich molasses, these cookies deliver the classic gingersnap flavor you know and love.
Nostalgic Charm: One bite will take you back to fond memories of family holidays. It’s like tasting the magic of Christmas in cookie form!
Easy Prep: With simple steps and pantry staples, you can whip up these festive treats in no time.
Perfect for Gift-Giving: Bundled in a cute package, they’re such a delightful holiday gift, and perfect for sharing the spirit of the season!
Ingredients
- All-Purpose Flour: Provides structure and texture.
- Baking Soda: Helps the cookies rise and spread slightly.
- Spices: The heart and soul of the cookies! Use ginger, cinnamon, cloves, and nutmeg.
- Salt & Vanilla: To balance the sweetness and enhance the flavor.
- Granulated & Brown Sugar: Add sweetness and help create a crisp-chewy texture.
- Unsalted Butter: Creamed with sugar to create a light, fluffy base.
- Egg: Binds the ingredients together and contributes to the chewy texture.
- Molasses: A key ingredient for the deep, rich flavor and signature color.
How to Make Gingersnap Cookies
Gingersnaps are one of my go-to treats during the fall and holiday seasons.
They’re so easy to make. Plus, they’ll make your kitchen smell amazing.
1. WHISK the flour, ginger, cinnamon, baking soda, cloves, nutmeg, and salt in a medium bowl.
2. BEAT the butter, granulated sugar, and brown sugar until light and fluffy. Then, mix in the molasses, egg, and vanilla, one by one, until smooth.
3. MIX the dry ingredients into the wet by hand until combined.
4. CHILL the dough for 30-60 minutes until firm. When it’s cool, preheat the oven to 350°F and line two baking sheets with parchment paper.
5. ROLL the dough into 1-inch balls, coat them in the remaining sugar, and arrange them on the baking sheets.
6. BAKE for 10-12 minutes until the edges are firm, but the centers are soft.
7. COOL the cookies on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips For the Best Gingersnap Cookies
These delightful treats are the perfect blend of warmth and sweetness, with a satisfying crunch that gives way to a chewy center.
Better yet, the aroma of ginger, cinnamon, and molasses will fill your kitchen, instantly transporting you to fond holiday memories.
For picture-perfect cookies, follow these tips:
- Don’t overmix. Mix the wet and dry ingredients by hand just until you no longer see streaks of flour.
- Keep watch. Monitor the baking time closely to achieve your desired texture. For chewier cookies, bake for 10 minutes. For crisper cookies, bake for 12-14 minutes.
- Add more ginger. For a fun twist, add freshly grated ginger or even candied ginger to the dough.
- Freeze the dough. The dough freezes well. So you can keep some on hand and have freshly baked gingersnaps whenever you like.
- Decorations. Dip half of each cookie in white or dark melted chocolate and add some sprinkles. Easy peasy.
- Serving suggestions. Enjoy with a cup of tea, coffee, apple cider, or hot chocolate. You can also use these cookies as a base for ice cream sandwiches. Yum!
How to Store
Want to keep these cookies on hand all season long? Great news, you totally can!
To Store: Store in an airtight container at room temperature for up to 1 week.
To Freeze: Flash freeze unbaked dough balls or cooled cookies on a tray until solid. Transfer to a freezer bag for 2-3 months. Bake from frozen with an extra couple of minutes in the oven. Thaw baked cookies on the counter until soft.
More Holiday Cookies You Have to Try
Frosted Eggnog Cookies
Brown Butter Snickerdoodle Cookies
Pumpkin Snickerdoodle Cookies
Thumbprint Cookies
Gingersnap Cookies
24
servings15
minutes12
minutes135
kcalThese gingersnap cookies taste like Christmas! They’re slightly chewy, a little crisp, and perfect for your next holiday party or cookie exchange.
Ingredients
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 cup unsalted butter, softened
1 cup granulated sugar, divided
1/2 cup light brown sugar, packed
1/4 cup unsulphured molasses
1 large egg
1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk the flour, ginger, cinnamon, baking soda, salt, cloves, and nutmeg until combined. Set aside.
- In a large bowl, beat the softened butter, 1/2 cup granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Turn the mixer to low and beat in the molasses. Scrape the bottom and sides of the bowl, then beat in the egg and vanilla until smooth.
- Add the dry ingredients to the wet and mix gently by hand until just combined. Cover and chill the dough for 30-60 minutes (until firm).
- Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
- Portion the dough into 1-inch balls. Roll each ball in the remaining granulated sugar until evenly coated. Arrange the cookie dough balls onto the baking sheets with 2 inches between each.
- Bake for 10-12 minutes, or until the cookies have spread and the edges are slightly firm but the centers are still soft. For extra crispy cookies, bake for 12-14 minutes.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- Chill the dough. This helps the cookies maintain their shape and gives them that signature chewy texture.
- Decorations. Dip half of each cookie in white or dark melted chocolate and add some sprinkles. Easy peasy.