I can’t wait to share my Best Gingersnap Cookie Recipe that reveals the secret ingredient I use year round.

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I can’t shut up about these gingersnaps, I really can’t. After messing around for weeks I realized the little kick from ground ginger paired with dark molasses is the thing that makes people stop mid-bite.

Folks have actually called this the Best Gingersnap Cookie Recipe and then argued whether they like them crisp or more like Soft Chewy Ginger Snap Cookies in the center. I ruined a batch once, laughed about it, then kept going, because when they work they vanish fast.

There’s a tiny trick I won’t spoil here, but trust me, you’ll want to try them soon.

Ingredients

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All purpose flour: Mostly carbs and some protein, gives chew and structure, not very nutritious.
Dark molasses: Deep, rich sweetness, minerals like iron, adds sticky chew and warm flavor.
Unsalted butter: Fat for tenderness and flavor, high calories, makes cookies crisp edges tender centers.
Granulated sugar: Pure sweet, drives crisping and spread, mostly empty calories, but essential here.
Egg: Adds protein and moisture, helps bind dough and gives lift, small but important.
Ground ginger: Spicy warmth that defines gingersnaps, contains antioxidants, adds zip not heat.
Cinnamon and cloves: Aromatic partners, tiny amounts add depth and spice complexity, low calories.

Ingredient Quantities

2 1/4 cups (281 g) all purpose flour

2 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground cloves

1 tsp baking soda

1/2 tsp fine salt

3/4 cup (170 g) unsalted butter softened

1 cup (200 g) granulated sugar

1/4 cup (50 g) extra granulated sugar for rolling

1 large egg room temperature

1/4 cup (60 ml) dark molasses

1 tsp vanilla extract

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat.

2. Whisk together 2 1/4 cups (281 g) all purpose flour, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1 tsp baking soda and 1/2 tsp fine salt in a bowl; spoon and level the flour so you dont end up with dry cookies.

3. In a large bowl cream 3/4 cup (170 g) softened unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy, about 2 to 3 minutes; scraping the bowl down once or twice.

4. Beat in 1 large room temperature egg, then mix in 1/4 cup (60 ml) dark molasses and 1 tsp vanilla extract until combined and smooth.

5. Add the dry ingredients to the wet and stir just until no streaks of flour remain; dont overmix or the cookies will get tough.

6. If the dough seems too soft to handle chill it for 30 minutes in the fridge; for a faster fix pop it in the freezer for 10 to 15 minutes. Chilling helps the cookies keep their shape.

7. Scoop dough into roughly 1 inch balls (a tablespoon or small cookie scoop works), then roll each ball in the extra 1/4 cup (50 g) granulated sugar so theyre well coated.

8. Place cookies about 2 inches apart on the prepared sheets and gently press each ball to slightly flatten it; this helps get those classic crackled tops.

9. Bake one sheet at a time at 350°F for 10 to 12 minutes until the edges are set and the tops are crackled. For chewier centers pull them at 9 to 10 minutes, for crisper cookies leave them in a minute or two longer. Rotate the pan halfway if your oven bakes unevenly.

10. Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container; they keep crisp edges and chewy middles best if you let them rest a day but you can eat them right away.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Two baking sheets lined with parchment paper or silicone mats
3. Mixing bowls, one large and one medium, for dry and wet stuff
4. Measuring cups and spoons plus a kitchen scale for accurate grams
5. Whisk for the dry mix and a rubber spatula to scrape the bowl
6. Electric mixer or a sturdy wooden spoon if you wanna do it by hand
7. Cookie scoop (about 1 inch) or a tablespoon to portion dough
8. Small bowl for the extra sugar to roll the dough in
9. Wire cooling rack to cool the cookies completely
10. Oven mitts or heatproof gloves and a timer to keep things from burning

FAQ

Q: What oven temperature and baking time should I use? A: Preheat the oven to 350°F (175°C). Bake the cookies about 10 to 12 minutes until the edges look set and the tops show little cracks. Let them rest on the baking sheet about 5 minutes before moving to a wire rack to cool.

Q: How do I make them soft instead of crispy, or make them crisp if I want that? A: For soft gingersnaps bake on the shorter end, about 9 to 10 minutes, and chill the dough first so they stay thicker. For crisp cookies flatten the dough balls slightly before baking and bake a minute or two longer until they feel firm and dry to the touch. They will firm up more as they cool.

Q: Do I need to chill the dough? A: Chilling is strongly recommended. 30 minutes to 2 hours firms the dough so cookies don’t spread too much, and overnight chilling gives deeper flavor. If you skip chilling expect thinner, flatter cookies.

Q: Can I substitute the molasses or make this vegan? A: Light or dark molasses both work. If you have no molasses you can use packed brown sugar but the flavor will be milder. For a vegan version use vegan butter and replace the egg with a flax egg made from 1 tablespoon ground flaxseed plus 3 tablespoons water, mixed and rested 5 minutes. Texture will be a bit different.

Q: Can I freeze the dough or the baked cookies? A: Yes. Scoop dough into balls, freeze them on a tray until solid, then store in a freezer bag; bake from frozen, adding about 1 to 2 minutes to the baking time. Baked cookies freeze well for up to 2 months, thaw at room temperature.

Q: How do I tell when they are done without overbaking? A: Look for set edges and cracked tops while the center is still slightly soft. If the centers look raw they need more time. Remember they firm up as they cool so pull them when the center is a little soft not gooey.

Gingersnaps Recipe Substitutions and Variations

All purpose flour: swap for a 1-to-1 gluten free all-purpose baking blend (use same weight 281 g). Texture may be a bit crumblier but the ratio stays the same.
Unsalted butter (3/4 cup / 170 g): use salted butter same weight and skip the 1/2 tsp fine salt in the recipe, easy fix if that’s what you got.
Granulated sugar (1 cup / 200 g): replace with light brown sugar 1:1 by weight for a chewier, more caramel-y cookie; note the extra sugar for rolling works better with coarse or extra granulated sugar though.
Dark molasses (1/4 cup / 60 ml): if you don’t have dark use unsulphured light molasses same volume, it’ll be milder but still give that molasses note.

Pro Tips

– Measure flour by spooning it into the cup then level it off or better yet weigh it, because packed flour = tougher, drier cookies and you dont want that.
– Chill the dough if it feels soft, but for best flavor chill it overnight, the spices deepen and the texture gets way better, and if youre in a rush a 10 to 15 minute blast in the freezer works too.
– Use an oven thermometer and bake one sheet at a time so they brown evenly, and if you want chewier centers pull them out a minute earlier, for crisper cookies leave them a bit longer.
– Store with a slice of bread to keep the middles soft, or let them rest a day if you want the edges to crisp up and the centers to mellow — hard to wait but it helps.

Gingersnaps Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I can't wait to share my Best Gingersnap Cookie Recipe that reveals the secret ingredient I use year round.

Servings

servings

Calories

146

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. Two baking sheets lined with parchment paper or silicone mats
3. Mixing bowls, one large and one medium, for dry and wet stuff
4. Measuring cups and spoons plus a kitchen scale for accurate grams
5. Whisk for the dry mix and a rubber spatula to scrape the bowl
6. Electric mixer or a sturdy wooden spoon if you wanna do it by hand
7. Cookie scoop (about 1 inch) or a tablespoon to portion dough
8. Small bowl for the extra sugar to roll the dough in
9. Wire cooling rack to cool the cookies completely
10. Oven mitts or heatproof gloves and a timer to keep things from burning

Ingredients

2 1/4 cups (281 g) all purpose flour
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp baking soda
1/2 tsp fine salt
3/4 cup (170 g) unsalted butter softened
1 cup (200 g) granulated sugar
1/4 cup (50 g) extra granulated sugar for rolling
1 large egg room temperature
1/4 cup (60 ml) dark molasses
1 tsp vanilla extract

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat.
Whisk together 2 1/4 cups (281 g) all purpose flour, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1 tsp baking soda and 1/2 tsp fine salt in a bowl; spoon and level the flour so you dont end up with dry cookies.
In a large bowl cream 3/4 cup (170 g) softened unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy, about 2 to 3 minutes; scraping the bowl down once or twice.
Beat in 1 large room temperature egg, then mix in 1/4 cup (60 ml) dark molasses and 1 tsp vanilla extract until combined and smooth.
Add the dry ingredients to the wet and stir just until no streaks of flour remain; dont overmix or the cookies will get tough.
If the dough seems too soft to handle chill it for 30 minutes in the fridge; for a faster fix pop it in the freezer for 10 to 15 minutes. Chilling helps the cookies keep their shape.
Scoop dough into roughly 1 inch balls (a tablespoon or small cookie scoop works), then roll each ball in the extra 1/4 cup (50 g) granulated sugar so theyre well coated.
Place cookies about 2 inches apart on the prepared sheets and gently press each ball to slightly flatten it; this helps get those classic crackled tops.
Bake one sheet at a time at 350°F for 10 to 12 minutes until the edges are set and the tops are crackled. For chewier centers pull them at 9 to 10 minutes, for crisper cookies leave them in a minute or two longer. Rotate the pan halfway if your oven bakes unevenly.
Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container; they keep crisp edges and chewy middles best if you let them rest a day but you can eat them right away.

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.