Old fashioned ginger snap cookies are a classic treat with crisp edges and a chewy center. This simple recipe shows how to bake homemade ginger snaps with the perfect texture every time.
My husband loves gingersnap cookies, and for us, they’re not just for the holidays—we enjoy them all year round. I like making them just the way he prefers, warm and fresh from the oven. You can easily adjust them too—shorten or lengthen the cooking time for a softer or crisper cookie, depending on what you like.
For more easy cookie recipes try my flourless granola cookie recipe, Almond snowball cookies and coconut pecan cookies.
Ingredient note
- Sugar: White sugar helps create a crisp texture and gives the cookies that classic crunch. Some bakers also mix in brown sugar for extra moisture and a slightly chewier center with a deeper flavor.
- Butter: Adds rich flavor and helps create a balance of crisp edges and a soft, chewy center. You can use margarine or shortening too.
- Molasses: Gives gingersnaps their deep flavor, dark color, and chewy texture. It also reacts with baking soda.
- Baking Soda: Helps the cookies rise and spread, creating a chewy center and crackled tops when combined with molasses.
See recipe card below for a full list of ingredients and measurements.
Helpful tips
If you want softer cookies, bake them a little less time and remove them when the centers still look slightly soft. For crisp gingersnaps, bake a bit longer until the edges are deeper golden. Keep your butter soft but not melted so it creams properly with the sugar. Chilling the dough helps the cookies hold their shape and improves flavor. Roll the dough into even-sized balls so they bake evenly. Always let the cookies cool on the baking sheet first because they continue to set as they cool.
Storage
Store gingersnap cookies in an airtight container at room temperature for up to 5 days. To keep them softer, add a slice of bread to the container to help maintain moisture. For longer storage, you can freeze the baked cookies for up to 3 months. Let them cool completely before freezing, then thaw at room temperature when ready to enjoy.
Recipe video
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📖 Recipe
Ingredients
- 2 cups all purpose flour
- 2 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup softened butter
- 1 cup white sugar
- 1 large egg
- ¼ cup molasses
For cinnamon sugar
- 2 tablespoon sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Sift together the flour, baking soda, ginger, cinnamon, and salt, then set aside.
- In a stand mixer or using a hand mixer, beat the softened butter until creamy.
- Add the sugar, egg, and molasses, and beat until well combined and fluffy.
- Gradually add the flour mixture in three parts, mixing until a soft dough forms.
- In a small bowl, combine sugar and cinnamon for the coating
- Shape the dough into small balls and roll each one in the cinnamon sugar mixture.
- Place cookies about 2 inches apart on the prepared baking sheets.
- Bake for about 10 minutes, or until the edges are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Video
Richi says
Tried it.. It's really good I bake it more than 10 minutes because I like mine more crunchy. Thank you for the amazing recipe.
Huma says
Great! I'm glad to hear that.