If you have a soft spot for warm spices and that perfect snap in every bite, this Gingersnap Cookies Recipe is going to become one of your new favorites. These cookies bring together the rich, deep flavors of molasses, ginger, and cinnamon in a way that’s comforting, nostalgic, and utterly addictive. Perfectly chewy with just a touch of crispness, they’re a delightful treat any time of year, and so easy to whip up that you’ll want to make a batch again and again.
Ingredients You’ll Need
Every ingredient in this Gingersnap Cookies Recipe plays a crucial role, combining simple staples you likely have on hand into something truly magical. Each element brings its own texture and flavor that build the cookie’s signature taste and inviting aroma.
- Butter (3/4 cup, softened): Provides richness and tenderness for that buttery chewiness.
- Granulated sugar (1 cup): Sweetens and helps create the cookie’s crunchy edges.
- Large egg (1): Binds all ingredients together and adds a slight lift.
- Molasses (1/4 cup): The heart of the flavor, adding deep, robust sweetness with hints of caramel and spice.
- All-purpose flour (2 cups): The foundation for the dough, balancing structure and softness.
- Baking soda (2 teaspoons): A leavening agent, it gives the cookies a light rise and chew.
- Salt (1/2 teaspoon): Enhances the spices and sweetness, keeping flavors balanced.
- Ground ginger (1 tablespoon): Delivers that warm, zesty kick that defines gingersnaps.
- Ground cinnamon (1 teaspoon): Adds an extra layer of sweet-spice warmth that complements the ginger beautifully.
How to Make Gingersnap Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating the softened butter and granulated sugar together in a large mixing bowl until your mixture turns light and creamy. This step is key for creating a smooth texture that melts in your mouth with every bite.
Step 2: Add Egg and Molasses
Next, beat in the egg and molasses until everything is fully combined. The molasses not only provides that signature dark sweetness but also keeps the cookies wonderfully moist and chewy.
Step 3: Stir in the Dry Ingredients
Carefully fold in the all-purpose flour, baking soda, salt, ground ginger, and cinnamon. Mixing these dry components evenly will ensure that each cookie carries that delicious balance of spice and lift.
Step 4: Chill the Dough
Cover the dough with plastic wrap and refrigerate for 15 to 20 minutes. This chilling step firms up the dough, making it easier to scoop and helping the cookies hold their shape during baking.
Step 5: Preheat the Oven
While the dough chills, preheat your oven to 350°F (180°C). Getting the oven ready ahead of time means your cookies bake evenly and develop their trademark crisp edges.
Step 6: Scoop and Bake
Scoop the dough into small balls using a spoon or cookie scoop and place them on an ungreased baking sheet, leaving some space between each one. Bake for 10 to 12 minutes for soft cookies, or extend the time a couple of minutes if you love them extra crisp.
Step 7: Cool and Enjoy
Let your gingersnap cookies cool slightly on the baking sheet before transferring them to a wire rack or serving plate. This cooling allows them to set perfectly, providing that iconic snap with just the right chew inside.
How to Serve Gingersnap Cookies Recipe
Garnishes
Adding a touch of flair to your gingersnap cookies is simple and fun. A light dusting of powdered sugar or a drizzle of melted white chocolate perfectly complements the spicy flavors. For an extra cozy touch, try serving them with a dollop of pumpkin spice whipped cream or a sprinkle of finely chopped crystallized ginger.
Side Dishes
These cookies shine when paired with warm drinks like spiced chai tea, creamy hot chocolate, or a steaming mug of coffee. They’re also wonderful alongside a scoop of vanilla bean ice cream for an easy dessert that’s bursting with contrast and comfort.
Creative Ways to Present
For festive gatherings, stack your gingersnap cookies in a rustic wooden tray lined with parchment paper and tied together with twine for a charming gift or centerpiece. You can also sandwich two cookies with a spread of pumpkin dip or cream cheese frosting for a playful twist that will wow guests and kids alike.
Make Ahead and Storage
Storing Leftovers
Leftover gingersnap cookies keep beautifully in an airtight container at room temperature for up to one week. To maintain their texture, layer them between sheets of parchment paper so they don’t stick together or lose their snap.
Freezing
If you want to save some for later, these cookies freeze wonderfully. Place them in a freezer-safe bag or container with parchment paper between layers. When properly stored, they can last frozen for up to three months without losing their flavor or texture.
Reheating
To enjoy your frozen or day-old cookies warm, pop them in a preheated oven at 300°F (150°C) for about 5 minutes. This revives their crispness and warms the spices, making them taste freshly baked once again.
FAQs
Can I use fresh ginger instead of ground ginger?
Fresh ginger has a different moisture content and intensity that might alter the cookie’s texture and flavor. Ground ginger is best for this Gingersnap Cookies Recipe because it blends seamlessly and provides the classic ginger snap taste.
What makes gingersnap cookies crisp?
The combination of sugar and baking soda, along with baking time, helps create the ideal crisp edges. If you prefer crunchier cookies, bake them a few minutes longer, but keep a close eye to avoid burning.
Can I substitute molasses with honey or maple syrup?
Molasses gives a very distinct robust flavor and dark color to gingersnap cookies. Honey or maple syrup can change the taste and texture significantly, so it’s best to stick with molasses for authentic results.
Are these cookies gluten-free?
This Gingersnap Cookies Recipe uses all-purpose flour, which contains gluten. To make a gluten-free version, try substituting with a gluten-free flour blend that works well for baking, but results may vary slightly.
How do I keep gingersnap cookies soft?
For softer cookies, bake them on the lower end of the recommended baking time and ensure the dough is well-chilled before baking. Storing them in an airtight container with a slice of bread can also help maintain moisture.
Final Thoughts
This Gingersnap Cookies Recipe has everything you need to bring warmth, sweetness, and a little spicy magic to your kitchen. Once you take your first bite, you’ll understand why these cookies are beloved by so many. So don’t hesitate—grab your ingredients, gather some friends or family, and enjoy creating this timeless treat together. Happy baking!
Print
Gingersnap Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Gingersnap Cookies are chewy, spiced treats with a rich molasses flavor, perfect for cozying up with a warm drink. With a hint of ginger and cinnamon, they offer a classic holiday taste that’s both nostalgic and delicious. Easy to prepare and bake, they make a delightful snack or dessert for gatherings or everyday enjoyment.
Ingredients
Cookie Dough Ingredients
- 3/4 cup butter, softened (170 g)
- 1 cup granulated sugar (200 g)
- 1 large egg
- 1/4 cup molasses (60 ml)
- 2 cups all-purpose flour (250 g)
- 2 teaspoons baking soda (8 g)
- 1/2 teaspoon salt (3 g)
- 1 tablespoon ground ginger (6 g)
- 1 teaspoon ground cinnamon (2.5 g)
Serving
- Pumpkin dip, optional, for serving
Instructions
- Beat Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and creamy, ensuring a smooth base for your dough.
- Add Egg and Molasses: Incorporate the egg and molasses into the butter-sugar mix, mixing thoroughly until fully combined, which adds moisture and flavor to the dough.
- Mix Dry Ingredients: Stir in the all-purpose flour, baking soda, salt, ground ginger, and ground cinnamon steadily until a soft dough forms, integrating the spices evenly throughout.
- Chill Dough: Cover the dough and place it in the refrigerator for 15–20 minutes to firm up, making it easier to handle and shape.
- Preheat Oven: While the dough chills, preheat your oven to 350°F (180°C) to prepare for baking.
- Shape Cookies: Scoop the dough into small balls and arrange them on an ungreased baking sheet, spacing each ball slightly apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes, or longer if you prefer crisper cookies, until they are golden and fragrant.
- Cool and Serve: Let the cookies cool slightly on the baking sheet before serving. Optionally, serve with pumpkin dip for an extra flavorful treat.
Notes
- For softer cookies, bake for the shorter time; for crispier texture, extend baking by a few minutes.
- Ensure butter is softened (not melted) to achieve the best dough texture.
- Chilling dough helps prevent excessive spreading during baking.
- Pumpkin dip can be homemade or store-bought, adding a complementary creamy element.
- Store cookies in an airtight container at room temperature for up to 5 days.
