Gingersnap cookies are full of delicious spices like ginger, cinnamon and allspice. These firm but chewy cookies are great for exchanges or just for having around the house for family. They’re really good warm, but wonderful at room temperature too. We like to make these gingersnaps and my Snickerdoodles at Christmastime.
Gingersnap Cookies Recipe
I was never a fan of hard gingersnaps like you buy in a box. So this softer version is definitely more my style. These gingersnap cookies are full of spice and perfect with a glass of milk.
Ingredients needed for this gingersnap cookie recipe
- Dry ingredients: all-purpose flour, baking soda, salt
- Spices: ground ginger, ground cinnamon, ground allspice
- Wet ingredients: sugar, light brown sugar, unsalted butter, eggs, dark molasses
Baking Tips:
- Softened butter means you should take it out of the fridge about 20 minutes before using it. You don’t want it too soft.
- For best baking results, bring the eggs out at the same time as the butter.
- Insulated baking sheets are my favorite, but you can use any cookie sheets lined with parchment.
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Helpful Kitchen Tools
How to Make Gingersnap Cookies
Start by preheating your oven to 350 degrees F. Line a couple of insulated baking sheets with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and allspice. Set aside.
- In mixer on low speed, combine both sugars and butter for 15-20 seconds. Increase speed to medium-high and beat until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add molasses and beat until well combined, batter will look smooth and silky.
- Gradually add in the flour mixture to form a fairly stiff dough.
- Using a cookie scoop, place 1-inch balls on prepared baking sheets, about 1 1/2 inches apart.
- Bake for 10-11 minutes for soft cookies, 13-14 for crisp.
- Remove from oven. Cookies will appear puffed, but will settle as they cool. Leave on baking sheets for 4-5 minutes then transfer to cooling racks to cool completely.
I hope you love these gingersnap cookies just as much as we do. Happy Holidays!
More Cookie Recipes
- Sugar Cookies
- Orange Crinkle Cookies
- Peanut Butter Cookies
- Sugar Topped Molasses Spice Cookies
- Cinnamon Chocolate Chip Cookies
- Melted Snowman Cookies
- Oatmeal Raisin Cookies
Homemade Gingersnap Cookies
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3 ¾ cups unbleached all purpose flour
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- 3 teaspoons ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- ¾ cup unsalted butter softened
- 2 large eggs
- ½ cup dark molasses
Before You Begin
- Softened butter means you should take it out of the fridge about 20 minutes before using it. You don't want it too soft.
- For best baking results, bring the eggs out at the same time as the butter.
- Insulated baking sheets are my favorite, but you can use any cookie sheets lined with parchment.
Instructions
- Preheat oven to 350 F. Line insulated baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and allspice. Set aside.
- In mixer on low speed, combine both sugars and butter for 15-20 seconds. Increase speed to medium-high and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add molasses and beat until well combined, batter will look smooth and silky. Gradually add in the flour mixture to form a fairly stiff dough.
- Using a cookie scoop, place 1-inch balls on prepared baking sheets, about 1 1/2 inches apart. Bake for 10-11 minutes for soft cookies, 13-14 for crisp.
- Remove from oven, cookies will appear puffed, but will settle as they cool. Leave on baking sheets for 4-5 minutes then transfer to cooling racks to cool completely.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It's important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on Dec 19, 2013.
Amanda Davis
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Betsy G says
Just came across this recipe- delicious!! Not quite the bite if a pfefferneusse, but still full of flavor. Nice alternative – ginger cookies aren’t a fave in my family, so means just more for me! Taking to an office potluck tomorrow. Used a silpat – definitely use a spatula to release cookies. Also dough was sticky, so gave up on meatballer & used a T measure & spoon to plop onto sheets. That made 5 dozen, and I still have a bit of dough left. A keeper recipe!
Amanda Formaro says
So glad you loved them – thank you!!