This Gingersnap Cookie Recipe makes the perfectly spiced holiday cookies! A classic recipe that has a soft center with a crisp exterior and a delicious molasses flavor. The perfect cookie recipe to add to your holiday collection.
These cookies are a little more crisp. Want something softer? Try my Soft Ginger Cookies! I also have a few other fan favorites that you will love. Be sure to check out my Gingerbread Latte and Gingerbread Pancakes!
- Freezer Friendly: You can freeze these cookies as dough or fully baked! That makes this one of the perfect make-ahead cookie recipes.
- Family Favorite: One of my husbands all-time favorite cookies.
- Perfect for Sharing: These store well, which means they are perfect for gifting.
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!
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!
- Ground ginger
- Baking soda
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.
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!
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.
Drop cookies are by far the easiest to freeze and bake. Examples will be chocolate chip, M&M, and snickerdoodle.
Scoop and shape your cookie dough into rounds.
Place close together on a parchment lined baking tray.
Freeze for 1 hour.
Remove and store in a freezer safe bag or air tight container. Be sure to label and date.
- 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
- 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.