Gingersnap Cookies

The rich molasses and bold spices make these easy gingersnap cookies a holiday favorite. The crisp texture and caramelized flavor are a classic that everyone loves!

While gingersnap cookies are one of the defining sweet treats of the Christmas season, there’s absolutely no reason to not make these scrumptious delights any time of the year. I mean, a cookie is always in season, right?

If you love the flavors of brown sugar made even more prominent by the richness of molasses plus the irresistible spices of cinnamon, ginger, and cloves, these cookies are just as delicious in the middle of summer as they are during the holidays!

Plus, if you nail the baking time, you’ll be rewarded with that satisfying crunch every time you bite into this ginger cookie. Snap!

What makes these cookies so crispy?

A simple baking ingredient that everyone has in their pantry helps these gingersnap cookies bake to crispy perfection.

To help control the moisture in the cookie dough as it’s baking, you’ll notice that baking soda (not powder) is used. The baking soda contributes to the pretty cracks that appear on the surface of the cookies as they bake by acting as a leavening agent.

But the cracks have another purpose. The cracks, helped along by the baking soda, actually allow excess moisture to be pulled from the cookie during the heating process. This helps the gingersnap cookies live up to their name by creating a dryer texture for the cookies. So instead of a chewy texture, you’ll hear and feel that crispy snap when you take a bite!

How can I make my gingersnap cookies spicier?

While this recipe calls for ground spices of ginger, cinnamon, nutmeg, and cloves, you’ll also see that ground pepper is added. Ground pepper has long been a “secret” ingredient in these sweet cookies to enhance the “heat” factor that many have come to expect.

Here are a few other ingredients that you could substitute for the ground pepper:

• Cayenne pepper – if you use this ingredient, use it sparingly! I would use less than 1/8 tsp of ground cayenne pepper for this recipe.

• Ground white pepper – if you want a less obvious pepper look in your batter, just swap out the black pepper for white pepper. Use the same amount list in the recipe.

• Finely grated fresh ginger – substitute the ground ginger for fresh ginger. Use 1 Tablespoon of fresh ginger in the batter.

• Finely chopped crystallized ginger – This sweetened candied ginger usually comes in little bite-sized pieces. Chop them up finely and add 2 Tablespoons to the batter.

Can I freeze gingersnap cookies?

Yes, you can freeze both the dough and the baked cookies.

To freeze the cookie dough, be sure and roll each cookie into a ball and coat it in sugar before placing it in a plastic ziplock bag to freeze.

To freeze the baked cookies, allow cooling completely before placing them in an airtight and freezer-safe container or ziplock bag. Frozen, the cookies will keep for up to 3 months. Thaw in the fridge overnight before serving.

Ingredients needed

4 tablespoons unsalted butter, melted and cooled slightly

6 tablespoons light brown sugar, lightly packed

1 tablespoon blackstrap molasses

1 tablespoon milk

1 large egg yolk

1/2 teaspoon pure vanilla extract

1 cup all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1 1/8 teaspoons ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 pinch black pepper

1/2 cup white sugar, for rolling the cookies

How to make these gingersnap cookies

1. Preheat the oven to 315F. Line 2 half-sheet pans (large baking trays) with parchment paper or Silpat liners.

2. Whisk together the butter, brown sugar, molasses, milk, egg yolk, and vanilla in a large bowl.

3. Stir in the flour, baking soda, salt, ginger, cinnamon, nutmeg, cloves, and black pepper until well combined.

4. Scoop the cookie dough into 1 1/2-teaspoon-sized balls and roll each in sugar.

5. Arrange the sugar-coated cookie dough balls on the prepared baking trays about 1 1/2 inches apart.

6. Bake until the cookies are golden and crinkly looking, about 20 minutes, rotating the trays once halfway through.

7. As soon as the cookies come out of the oven, use a glass to press down on the top of each cookie to flatten.

8. To let the cookies crisp completely, let them cool before serving.

Bake these gingersnap cookies this season for a touch of tradition. The enticing and spicy aroma of cinnamon, ginger, and cloves as they bake is so cozy. Don’t be surprised to have the family lining up, ready to grab a warm cookie right from the oven!

Related recipes

Easy Gingerbread Bars

Gingerbread Loaf

Gingerbread Cookie Cups

Maple Snickerdoodles

Salted Caramel Apple Cookies

Continue to Content

Yield: 60 small cookies, about 10 servings

Gingersnap Cookies

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

The rich molasses and bold spices make these easy gingersnap cookies a holiday favorite. The crisp texture and caramelized flavor are a classic that everyone loves!

Print

Ingredients

• 4 tablespoons unsalted butter, melted and cooled slightly
• 6 tablespoons light brown sugar, lightly packed
• 1 tablespoon blackstrap molasses
• 1 tablespoon milk
• 1 large egg yolk
• 1/2 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/8 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 pinch black pepper
• 1/2 cup white sugar, for rolling the cookies

Instructions

1. Preheat the oven to 315F. Line 2 half-sheet pans (large baking trays) with parchment paper or Silpat liners.
2. Whisk together the butter, brown sugar, molasses, milk, egg yolk, and vanilla in a large bowl. 
3. Stir in the flour, baking soda, salt, ginger, cinnamon, nutmeg, cloves, and black pepper until well combined. 
4. Scoop the cookie dough into 1 1/2-teaspoon-sized balls and roll each in sugar. 
5. Arrange the sugar-coated cookie dough balls on the prepared baking trays about 1 1/2 inches apart. 
6. Bake until the cookies are golden and crinkly looking, about 20 minutes, rotating the trays once halfway through. 
7. As soon as the cookies come out of the oven, use a glass to press down on the top of each cookie to flatten. 
8. To let the cookies crisp completely, let them cool before serving.

Notes

If the dough is difficult to scoop, cover it with plastic wrap and refrigerate 15 minutes before scooping. 

Store the cookies in an airtight container at room temperature for up to 2 weeks.

 

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  Baking Sheet
• 
  Domino Sugar, Granulated, 4LB Canister
• 
  McCormick Black Peppercorn Grinder, 2.5 oz
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  McCormick Ground Cloves, 0.9 oz Shaker
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  Naturevibe Botanicals Organic Nutmeg Powder, 4.76oz | Non-GMO and Gluten Free | Indian Spice | Adds Aroma and Flavor
• 
  McCormick Ground Cinnamon, 2.37 oz
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  McCormick Ground Ginger, 1.5 oz
• 
  McCormick Sea Salt Grinder
• 
  365 Everyday Value, Baking Soda, 16 oz
• 
  365 Everyday Value, All-Purpose Flour, 5 lb
• 
  Rodelle Gourmet Pure Vanilla Extract, 8 Oz
• 
  Organic Valley, Organic Low Fat Cultured Buttermilk, Pasteurized, Quart, 32 Ounces
• 
  Golden Barrel Unsulfured Black Strap molasses, 32 oz
• 
  C&H, Cane Sugar, Golden Brown, 2lb Bag (Pack of 2)
• 
  365 Everyday Value, Unsalted Butter, 16 oz

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 186Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 49mgSodium 106mgCarbohydrates 30gFiber 1gSugar 19gProtein 2g