Gingersnaps are one of those cookies that make me think of fall and Christmas! They have a sweet crunch, a little snap, and lots of ginger and cinnamon flavor. I roll each cookie in sugar before baking, so they come out with pretty crackly tops and a little sparkle. They are so good with a cup of coffee, tea, or hot cocoa!
If you like ginger cookies but want something softer, try my Soft Ginger Cookies, too! They have that same yummy ginger flavor with a softer bite. Both are fun to bake when the weather gets chilly or when you want to fill your cookie jar with something sweet. You can use this cookie as the base in my Gingerbread Cheesecake Bars and Gingerbread Cheesecake!
Ingredients & Substitutions
- All-purpose flour: Gives the cookies their structure. Measure carefully so the cookies don’t turn out too dry.
- Baking soda: Helps the cookies rise and develop their crackly tops.
- Ground ginger: Gives gingersnaps their classic spicy flavor. You can adjust it slightly to taste, but ginger is what gives these cookies their signature kick.
- Ground cinnamon: Adds a sweet, warm spice that pairs well with the ginger.
- Ground cloves: Adds a deeper spice flavor. If you don’t have cloves, you can leave them out, although the flavor will be a little different.
- Ground nutmeg: Adds a little extra warmth to the spice mix. You can omit it if needed.
- Kosher salt: Balances the sweetness and brings out the other flavors. If using table salt, use a little less.
- Unsalted butter: Use softened butter so it creams easily with the brown sugar. If using salted butter, reduce or omit the added salt.
- Light brown sugar: Adds sweetness and moisture, helping give the cookies their flavor and texture. Dark brown sugar can be used for a deeper molasses flavor.
- Egg: Use a large egg at room temperature to help it mix evenly into the dough.
- Unsulphured molasses: Gives gingersnaps their classic flavor, rich color, and chewy texture. Use regular unsulphured molasses, not blackstrap molasses, which is much stronger and more bitter.
- Vanilla extract: Adds a little extra flavor to the cookie dough.
- Granulated sugar: Roll the dough balls in sugar before baking for a sweet, sparkly coating and a classic gingersnap finish.
Tips for the Best Gingersnaps
- Chill the dough. Refrigerate the dough for at least 1 hour before baking. This helps keep the cookies from spreading too much and gives them those pretty crackly tops.
- Measure the flour carefully. Too much flour can make the cookies dry and affect their texture. For the best results, use a kitchen scale or spoon the flour into the measuring cup and level it off.
- Roll in granulated sugar. Coat each dough ball in sugar before baking for a sparkly finish and a little extra sweetness.
- Don’t overbake. The cookies may look a little soft in the center when you take them out of the oven. Let them cool on the baking sheet for 5 minutes to finish setting before transferring them to a wire rack.
- Give them time to crisp. Gingersnaps become snappier as they cool and sit. If you prefer a crisp cookie, let them cool completely before storing them in an airtight container.
FAQs
Why do I need to chill the gingersnap dough?
Chilling the dough for at least 1 hour helps keep the cookies from spreading too much in the oven. It also makes the dough easier to roll into balls and helps the cookies develop their classic crackly tops.
How do I make gingersnaps extra crispy?
For crispier gingersnaps, bake them toward the longer end of the recommended baking time, watching closely so they don’t burn. Let them cool completely on a wire rack. The cookies will also become snappier as they sit, especially after the first day.
Can I make the cookie dough ahead of time?
Yes! You can prepare the dough, cover it tightly, and refrigerate it for up to 2 days before baking. If the dough becomes very firm, let it sit at room temperature briefly until it’s easier to scoop and roll.
Can I freeze gingersnap cookie dough?
Yes! Roll the dough into balls, then freeze them in a single layer until firm. Transfer the frozen dough balls to a freezer-safe container or bag and freeze for up to 3 months. When ready to bake, roll them in granulated sugar and bake from frozen, adding a little extra baking time as needed.
Can I freeze baked gingersnaps?
Yes! Let the cookies cool completely, then store them in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Thaw at room temperature before serving.
Why aren’t my gingersnaps cracking on top?
The dough may be too warm, or the oven temperature may be too low. Make sure to chill the dough for at least 1 hour and preheat the oven fully before baking. Also, measure the flour carefully so the dough has the right consistency.
Can I make these cookies spicier?
Yes! You can add a little extra ground ginger if you prefer a stronger ginger flavor. I would make small adjustments so the ginger doesn’t overpower the cinnamon, cloves, and molasses.
How To Store Gingersnaps
Room Temperature: Store gingersnaps in an airtight container at room temperature for up to 1 week. They will become crispier as they sit, especially after the first day.
Freeze: Let the cookies cool completely, then place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature before enjoying.
Cookie Dough: You can also freeze the unbaked dough balls for up to 3 months. Freeze them in a single layer until firm, then transfer them to a freezer-safe bag or container. When ready to bake, roll the frozen dough balls in granulated sugar and bake, adding a little extra time as needed.
Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips!
Gingersnaps
Ingredients
- 2 ¼ cups (281 g) all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
- ¾ cup (150 g) light brown sugar, packed
- 1 large egg, room temperature
- ⅓ cup (113 g) unsulphured molasses
- 1 teaspoon vanilla extract
- ½ cup (100 g) granulated sugar, for rolling
Instructions
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until creamy.
- Add the egg, molasses, and vanilla. Beat until combined. The mixture may look loose; this is normal.
- Add the dry ingredients and mix just until a soft dough forms. Cover and refrigerate for at least 1 hour.
- When ready to bake, preheat the oven to 350°F and line two baking sheets with parchment paper.
- Scoop the dough into 1-tablespoon portions and roll each into a ball. Roll the balls in granulated sugar and place them about 2 inches apart on the prepared baking sheets.
- Bake for 11 to 13 minutes, or until the tops are cracked and the edges are set. The centers may still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to 1 week. They will become crispier as they sit, especially after the first day.
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