Classic Gingersnap Cookies Recipe for the Holidays

If you’re looking for a simple way to make delicious gingersnap cookies at home, you’re in the right place. A good gingersnap recipe uses molasses, warm spices like ginger and cinnamon, and a bit of sugar to create thin, crispy cookies with a perfect snap.

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These cookies balance spicy and sweet flavors, making them great for holiday treats or just a tasty snack.

You don’t need fancy ingredients or hours in the kitchen to get these right. With just a few easy steps, you can bake batches of cookies that are crunchy on the outside and chewy on the inside. Whether you like your gingersnaps soft or crisp, this recipe is flexible enough to fit your taste.

How to Make Classic Gingersnap Cookies

Making classic gingersnaps means balancing warm spices with a hint of molasses. You’ll need just a few key ingredients, plus simple steps to get the texture right—from crisp outside edges to a slightly chewy center.

Gingersnap Cookies

Ingredients:

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar (plus extra for rolling)
1 large egg
¼ cup molasses
1 teaspoon vanilla extract

Instructions:

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt. In a large bowl, cream the butter and sugar until light and fluffy.

Beat in the egg, molasses, and vanilla until smooth. Gradually mix in the dry ingredients until just combined. Roll the dough into small balls, then coat each in granulated sugar.

Place them on the baking sheets, leaving space for spreading. Bake for about 10–12 minutes, until the edges are set and the centers are slightly soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Baking Tips for Perfect Texture

Chilling your dough before baking helps control spreading and enhances flavor. You can freeze dough balls on a tray, then store them in a bag for later.

Don’t overbake—look for crackled tops with firm edges but slightly soft centers. The cookies harden as they cool.

Related Recipe: Old-Fashioned Peanut Butter Cookies Recipe

Use parchment paper to prevent sticking and keep bottoms from browning too fast.

For chewier gingersnaps, add a bit more molasses or swap some white sugar for brown sugar.

If you want crispier cookies, bake a minute or two longer, watching carefully to avoid burning.

Delicious Gingersnap Variations and Storage

You can easily change up your gingersnap recipe by adding new flavors or adjusting ingredients to fit your needs. Keeping your cookies fresh is simple when you follow the right storage tips. Here are some ideas to try and ways to keep your gingersnaps tasting great longer.

Creative Flavor Twists

Try adding orange zest or a splash of lemon juice to brighten the spicy flavor. You can mix in a bit of ground cardamom or nutmeg for extra warmth.

For a richer taste, add crystallized ginger pieces or swap some molasses for honey.

If you like a crunch, roll the dough balls in coarse sugar before baking. This adds a nice sparkle and a sweet texture.

Another idea is to dip your baked cookies in melted chocolate for a tasty twist.

Gluten-Free and Vegan Options

You can make gingersnaps without gluten by using almond flour or a gluten-free flour blend. These flours keep the cookies tender but still allow for a nice snap.

For vegan cookies, replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water) and use plant-based butter instead of regular butter.

Using maple syrup or agave nectar instead of honey keeps the sweetness vegan-friendly.

These swaps keep your cookies just as tasty while fitting your dietary needs.

Proper Storage and Freezing Methods

Store baked gingersnaps in an airtight container at room temperature to keep them fresh.

They will stay chewy for up to one week this way.

If you want them crispier, you can add a slice of bread to the container; it helps keep moisture balanced.

For longer storage, freeze your cookies in layers separated by parchment paper.

You can also freeze the dough balls on a baking sheet, then transfer them to a container.

Bake straight from frozen, adding a few extra minutes to the baking time.

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