This ginger snap cookies recipe is a timeless family treasure bursting with warm spices like ginger, cinnamon, and cloves. The soft, chewy texture and aromatic flavor celebrate traditional baking that has enchanted generations. Ideal for holiday gatherings, these cookies evoke cherished memories and create new moments of pure festive delight.

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I’ve been making these gingersnaps for as long as I can remember and I’m so excited to share my family’s recipe with you. This cookie is soft, chewy and full of flavor and has been passed down for over 100 years.

I start by mixing together 2 1/4 cups all-purpose flour with 1/2 teaspoon baking soda, then add in 2 teaspoons of ground ginger, 1 teaspoon ground cinnamon, and 1/2 teaspoon of ground cloves along with 1/2 teaspoon salt. I then cream 3/4 cup of softened unsalted butter with 1 cup granulated sugar until its light.

After that, I beat in 1 large egg at room temperature and mix in 2 tablespoons of molasses to bring out that deep, rich taste. Theyre not the healthiest cookies with all that sugar and butter but these ginger snap cookies are worth every bite and make a perfect treat for any time of the day.

Enjoy!

Why I Like this Recipe

1. I love how this recipe is a part of my family’s history and every time i bake them, i feel connected with those memories.
2. The mix of ginger, cinnamon, and cloves gives the cookies a warm, spicy flavor that makes me feel cozy even on a rough day.
3. I like that the recipe is pretty simple and straightforward so i can whip it up even when i dont have a lot of time, yet still get a perfect soft and chewy cookie.
4. Baking these cookies always brings a smile to my face because they taste amazing and remind me of the holidays even when its not the season.

Ingredients

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Flour: Provides carbohydrates which give structure to the cookies, despite being low in fiber.
Ginger: Adds pungent flavor and a slight heat plus natural benefits for fighting swelling.
Cinnamon: Adds warm sweetness and aroma, creating a cozy flavor in each bite.
Cloves: Lends a rich, aromatic punch, intensifying the overall spice blend.
Butter: Contributes creaminess and moisture with fats that add tenderness but excess calories.
Sugar: Supplies sweetness and carbohydrates, crucial for texture and a delicious taste.
Molasses: Provides a rich, deep flavor with trace minerals for a unique cookie twist.

Ingredient Quantities

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon salt

3/4 cup unsalted butter, softened

1 cup granulated sugar

1 large egg, at room temperature

2 tablespoons molasses

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper so the cookies dont stick.

2. In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves and salt until they are well combined.

3. In a separate large bowl, beat the softened unsalted butter and granulated sugar together till it looks light and fluffy, about 2-3 minutes.

4. Beat in the large egg at room temperature and then stir in the molasses until everythng is mixed smoothly.

5. Gradually add the dry ingredients to the wet mixture stirring gently after each addition so you get an even dough.

6. Once the dough is ready, use a spoon to scoop out heaping teaspoons of cookie dough and roll each scoop into a small ball.

7. Place these dough balls on your prepared baking sheet with enough space between each so they have room to spread a little.

8. Gently press each ball down with your fingers or the bottom of a glass to flatten them slightly.

9. Bake the cookies in your preheated oven for about 8-10 minutes until the edges are slightly golden but the centers still feel soft.

10. Remove the cookies from the oven, let them cool on the baking sheet for around 5 minutes then transfer them to a cooling rack and enjoy!

Equipment Needed

1. Oven – preheat to 350°F to bake the cookies
2. Baking sheet – for placing the cookie dough
3. Parchment paper – used to line the baking sheet so cookies dont stick
4. Medium mixing bowl – mix all the dry ingredients in this bowl
5. Whisk – helps to combine the dry ingredients until they’re well mixed
6. Large mixing bowl – for beating the butter and sugar, then mixing in the egg and molasses
7. Electric mixer or hand whisk – necessary to beat the butter and sugar until light and fluffy
8. Measuring cups and spoons – essential for getting the right amounts of each ingredient
9. Spoon or cookie scoop – used to portion out heaping teaspoons of cookie dough
10. Cooling rack – for cooling the cookies after they come out of the oven

FAQ

Can I use salted butter instead of unsalted butter?

Yeah you can but just reduce the salt a bit cause salted butter will make it too salty.

Why should the egg be at room temperature?

Using an egg at room temp makes the batter mix easier and results in a better texture, if it's cold the cookies could turn out dense.

How do I store these gingersnaps to keep them crispy?

Keep them in an airtight container at room temp. If you like em softer you can add a small slice of apple to help maintain moisture.

Can I freeze the dough or baked cookies?

Yup, you can freeze the dough in a sealed container for up to a month. If you bake em first let em cool completely and freeze in an airtight container too.

Is it possible to substitute the molasses with something else?

Sure you can use honey in a pinch but the flavor wont be as strong. You might have to adjust the amount cause honey is sweeter.

Gingersnaps Recipe Substitutions and Variations

All-purpose flour: You can try substituting half with whole wheat flour. It might need a little more liquid though so watch it closely.
Unsalted butter: If you dont have unsalted, go for salted butter and cut down on the salt in the recipe.
Molasses: If you run out, golden syrup or even a bit of honey can be used though the taste will be slightly different.
Granulated sugar: Brown sugar can work too giving a softer, chewier cookie but be aware it adds more moisture.
Ground spices: If you dont have ginger, cinnamon, or cloves individually, a pinch of allspice might do as a substitute since it blends similar flavors.

Pro Tips

1. Make sure your butter is totally softened and at room temperature before you start mixing, because if it ain’t soft enough, you might end up with uneven cookie texture.
2. When combining your dry ingredients with the wet mix, stir gently and slowly to avoid overmixing; otherwise you might make your cookies tougher than intended.
3. Always check that your oven is actually hitting 350°F because some ovens run hot or cold, which can mess up your cookie spread and softness.
4. Try flattening the dough balls just a bit gently with your fingers instead of pressing too hard – this helps keep the cookies soft in the center while still getting a nice crispy edge.

Gingersnaps Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

129

kcal

Equipment: 1. Oven – preheat to 350°F to bake the cookies
2. Baking sheet – for placing the cookie dough
3. Parchment paper – used to line the baking sheet so cookies dont stick
4. Medium mixing bowl – mix all the dry ingredients in this bowl
5. Whisk – helps to combine the dry ingredients until they’re well mixed
6. Large mixing bowl – for beating the butter and sugar, then mixing in the egg and molasses
7. Electric mixer or hand whisk – necessary to beat the butter and sugar until light and fluffy
8. Measuring cups and spoons – essential for getting the right amounts of each ingredient
9. Spoon or cookie scoop – used to portion out heaping teaspoons of cookie dough
10. Cooling rack – for cooling the cookies after they come out of the oven

Ingredients

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg, at room temperature
2 tablespoons molasses

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper so the cookies dont stick.
In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves and salt until they are well combined.
In a separate large bowl, beat the softened unsalted butter and granulated sugar together till it looks light and fluffy, about 2-3 minutes.
Beat in the large egg at room temperature and then stir in the molasses until everythng is mixed smoothly.
Gradually add the dry ingredients to the wet mixture stirring gently after each addition so you get an even dough.
Once the dough is ready, use a spoon to scoop out heaping teaspoons of cookie dough and roll each scoop into a small ball.
Place these dough balls on your prepared baking sheet with enough space between each so they have room to spread a little.
Gently press each ball down with your fingers or the bottom of a glass to flatten them slightly.
Bake the cookies in your preheated oven for about 8-10 minutes until the edges are slightly golden but the centers still feel soft.
Remove the cookies from the oven, let them cool on the baking sheet for around 5 minutes then transfer them to a cooling rack and enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.