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Gingersnap Recipe

Perfectly spiced gingersnap recipe. These ginger cookies are soft on the center with a crisp exterior. Soft and chewy with a mild molasses flavor.

Gingersnaps layered on a white plate

Old Fashioned Gingersnap Cookies

Ya’ll. These are my husbands favorite cookies of all-time! He loooooves this recipe. Something about the spice of ginger mixed with cinnamon sugar is addicting! 

It also happens to be one of the very FIRST I had on my blog! Originally posted December of 2012, this recipe has been made over and over again. The changes we’ve made are minimal, but oh-so delicious! 

Gingersnap cookies baked and laying on parchment lined pan

Before we get started, we need to have a quick chit chat about ingredients. This one calls for a fairly simple list. Make sure that you use ground ginger that’s not expired and don’t skimp on the molasses! These two tips will give you perfect gingersnaps! 

Ingredients to make gingersnap cookies:

  • Flour
  • Ground ginger
  • Baking soda
  • Cinnamon
  • Salt
  • Butter
  • Sugar
  • Egg
  • Molasses
How to make gingersnap cookies

How long do gingersnaps last?

Homemade ginger cookies typically last 2 to 3 days at room temperature before they start to harden and loose their flavor. I suggest making the dough and storing in in the refrigerator or freezer. Bake when ready to share and enjoy fresh warm cookies for weeks! 

Butter vs shortening in cookies:

A quick breakdown, this recipe uses butter. We used to use shortening. So, why the switch?

Simple, we prefer the taste of butter over shortening. Butter tends to melt quicker when baking which means we get flatter cookies. With this ginger cookie recipe, that’s ok. We prefer a slightly more crisp exterior and soft center, which is exactly what you get when using butter. 

Shortening provides a similar outcome, only with a more puffy cookie. If you would like to make the swap in this recipe simply use equal amounts shortening for the butter. 

Our favorite gingersnap recipe

How to freeze cookie dough:

Drop cookies are by far the easiest to freeze and bake. Examples will be chocolate chip, M&M, and snickerdoodle.

  1. Scoop and shape your cookie dough into rounds.
  2. Place close together on a parchment lined baking tray.
  3. Freeze for 1 hour.
  4. Remove and store in a freezer safe bag or air tight container. Be sure to label and date.

How to make a gingersnap recipe with butter:

1. Preheat your oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

2. Whisk together the flour, ginger, soda, cinnamon, and salt in a medium sized bowl. Set aside.

3. Combine the butter and sugar in the bowl of an electric mixer. Mix until light and fluffy, about two minutes.

4. Add the egg and molasses to the butter mixture. Mix on low for one to two minutes, or until the molasses has combined fully.

5. Scrape the side of the bowl. Stir in the dry ingredients.

6. Scoop or spoon small amounts of dough from the batter. Form into circles and roll in your cinnamon and sugar.

7. Bake 10 minutes or until the edges are lightly golden.

stack of gingersnap cookies with glass of milk

Gingersnap Recipe

Gingersnap Recipe

Yield: 24 Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Perfectly spiced gingersnap cookies. These ginger cookies are soft on the center with a crisp exterior. Perfect for any holiday celebration!

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoons ground ginger
  • 2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup butter (12 tablespoons), soft
  • 1 cup granulated sugar
  • 1 large egg
  • 1/4 cup molasses
  • 1/3 cup cinnamon sugar

Instructions

    1. Preheat your oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

    2. Whisk together the flour, ginger, soda, cinnamon, and salt in a medium sized bowl. Set aside.

    3. Combine the butter and sugar in the bowl of an electric mixer. Mix until light and fluffy, about two minutes.

    4. Add the egg and molasses to the butter mixture. Mix on low for one to two minutes, or until the molasses has combined fully.

    5. Scrape the side of the bowl. Stir in the dry ingredients.

    6. Scoop or spoon small amounts of dough from the batter. Form into circles and roll in your cinnamon and sugar.

    7. Bake 10 minutes or until the edges are lightly golden.

Notes

No cinnamon and sugar? No problem! Mix 1/4 cup sugar with 1-1/2 teaspoons ground cinnamon.

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Nutrition Information:
Yield: 12 Serving Size: 2 cookies
Amount Per Serving: Calories: 288Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 398mgCarbohydrates: 43gFiber: 1gSugar: 26gProtein: 3g
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Perfectly spiced gingersnap cookies. These ginger cookies are soft on the center with a crisp exterior. Perfect for any holiday celebration!

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Pia

Thursday 5th of September 2013

Hi Jesseca,

I just made a batch of these just now and they are sooooo goood! I found the picture on Pinterest. I'm going to use it to make cookie butter. Thank you

Jesseca

Friday 6th of September 2013

I am SO glad you liked them! They are a staple here around the holiday's!

Emily

Sunday 23rd of December 2012

My husband loves gingersnaps too! I can't wait to try this recipe.

Jesseca

Friday 28th of December 2012

You'll have to let me know how they turn out!

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