Prepare to be the favorite hostess of the season when you make this delicious Gingersnap Cookies Recipe made with ginger, cinnamon cloves, lots of butter, and molasses!
A classic gingersnap recipe
Have you begun your holiday baking? If you have, add this to the lineup! If you haven't, this gingersnap cookies recipe is the perfect place to start. Made with triple spices (ginger, cinnamon, and cloves), lots of butter, and molasses, these are the perfect gingersnaps to enjoy this season!
And, the best part about this gingersnap cookies recipe is that it makes a lot of cookies — 36, to be exact! That makes this recipe perfect for preparing for a holiday gathering or using in a cookie exchange. There's enough for everyone!
Ingredients in this gingersnap cookies recipe
These cookies are made in two parts: the dough and the sugar coating. Here's everything you'll need, in the order that you'll use it:
Cookie Dough
- White flour: Gingersnap cookies begin with a base of 2 ¼ cups of white all-purpose flour.
- Baking soda: Then, 2 teaspoon of baking soda helps the dough reach the proper texture while baking.
- Salt: Add ¼ teaspoon of salt for flavor!
- Spices: Next, create the classic gingersnap taste with 2 teaspoon of ground ginger, 1 teaspoon of cinnamon, and ½ teaspoon of ground cloves.
- Butter: Add ¾ cup (1.5 sticks) of soft butter. This makes for a creamier cookie than using oil.
- Sugar: Add sweet flavor with 1 cup of white sugar.
- Egg: Then, add 1 egg.
- Molasses: Add some more flavor with ⅓ cup of molasses.
- Vanilla: Finish off the dough batter with 1 teaspoon of vanilla.
Cinnamon Sugar Coating
- Sugar: First for the coating, you will need ¼ cup of white sugar.
- Cinnamon: Then, mix in 2 teaspoon of cinnamon and you're good to go!
Kitchen tools you'll need to make the best gingersnap cookies
You'll need a handful of kitchen tools to make this recipe including bowls, stirring utensils, and measuring cups. Here's a full list:
- Medium mixing bowls
- Stirring utensil
- Hand mixer
- Baking sheet
- Parchment paper
- Small cookie scoop
For measuring out ingredients, you will need ¼ tsp, ½ tsp, 1 tsp, 1 tbsp, ¼ cup, ⅓ cup, ¾ cup, and 1 cup sized measuring cups.
How to make gingersnap cookies
Ready to get to baking? This simple recipe comes together in around 20 minutes (plus an hour of chill time for the dough). Let's get started!
To begin, use a medium mixing bowl to combine the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
Use a hand mixer to beat the butter and sugar (in a separate bowl). Add an egg, and beat again until the mixture is creamy.
Then, beat in the molasses and vanilla.
Slowly add the flour to the wet ingredients and continue to blend until all of the dough has been mixed together.
Chill the dough for 1 hour in the refrigerator.
Next, preheat the oven to 375°F and line the baking sheet with parchment paper.
Use a small cookie scoop or 1.5 tablespoon of dough to create a ball shape.
Mix the sugar and cinnamon coating and roll the dough balls in it until evenly coated.
Space the dough 2 inches apart on the baking sheet and bake for 13 minutes.
Let cool for 5 minutes and then transfer to a cookie rack to finish cooling.
How to serve gingersnaps
Due to their cozy, spicy flavor, gingersnaps pair perfectly with coffee or tea (or milk for the kiddos)! They make a great treat to enjoy alongside an after-dinner cup of coffee.
Storing leftovers
Leftover ginger snap cookies can be stored in an airtight container and kept at room temperature. They should stay fresh for around 3-4 days!
If you liked this recipe, you'll want to try these!
Queuing up the desserts for this season? Here are some more you'll want to be sure to make!
Recipe by Erin Morrissey and Photos by The Mindful Hapa
Gingersnap Cookies Recipe
Ingredients
Method
- In a medium sized bowl, mix together flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
- Using a hand mixer, beat together butter and sugar. Add in egg and beat until creamy.
- Beat in molasses and vanilla.
- Slowly add flour to wet ingredients and continue to blend until all dough has been mix together.
- Chill dough for 1 hour in refrigerator.
- Preheat oven to 375F and line baking sheets with parchment paper.
- Using a small cookie scoop or 1.5 tablespoon of dough, roll into balls.
- Mix together sugar and cinnamon and roll each dough ball into sugar mixture.
- Space 2 inches apart on baking dish. Bake for 13 minutes.
- Let cool for 5 minutes and then move to cookie rack. Cool. Store in airtight container.
ERIN NEELEY says
Absolutely delicious ginger snaps! I’ll be making these each year because they are so tasty!
Erin says
Hi Erin, so glad you loved them!!
Roseann says
This recipe was a hit!! So glad I added it to my cookie trays tho year. Delicious 😋
Erin says
Hi Roseann, so glad you loved them! 🙂
Jackie says
Could I freeze the dough?
Erin says
Hi Jackie, yep, that works!!
Brigitte says
What a great recipe! So easy and so good. I cannot wait to make them again
Erin says
Hi Bridgitte, so happy you loved them!!
Alyssa says
The best gingersnap recipe I’ve found. The perfect softness and spiced flavor. I should have doubled the recipe the first time, I’ll be making more this week!
Erin says
Hi Alyssa, so happy you loved them and yay! Double batches from now on! 🙂
Julia says
Love this, would i be able to use cooke cutter for the dough or are they better left round ?
Erin says
Hi Julia, I haven't tired that but it should work! You might just need to adjust baking time. Let me know how they come out!
Lauren says
So amazing! Made them on a Monday and they’re halfway gone by Wednesday! My 2 yo son also loves them-which says a lot coming from a picky toddler!
Erin says
Hi Lauren, so happy you all loved them!! 🙂
Julia says
I made these for a Christmas party and everyone loved them! So delicious and perfectly spiced. Crunchy on the outside and soft on the inside. Will be making these again for sure!
Erin says
Hi Julia, so glad they were a hit!!
Emily says
Made these for my boyfriend and his friends and they were a hit! I don’t have an electric mixer and they still turned out great. Perfectly soft inside.
Erin says
Hi Emily, so happy everyone loved them!!
Emily says
WOW. These are absolutely AMAZING. Turned out perfectly. Possibly my new favorite ELW cookie recipe.
Erin says
Hi Emily, so happy they were a hit!!
Kellen says
So flavorful, really really delicious gingersnaps! Crowd favorite!
Erin says
Hi Kellen, so happy you enjoyed them!!
Emily Coad says
Can these be made with gluten free flour?
Erin says
Hi Emily, yep that should be fine! You can use a different flour. Before you bake just be sure to check the ratio because some flours are not a 1:1 ratio. Let me know what flour you use and how it comes out!