While they can be consumed any time of year, gingersnap cookies are my favorite to make in the fall — and well into the holiday season. The crisp autumnal weather calls for a cookie with a similar snap that brings all of the warmth to the table — this gingersnap recipe does just that.
The impending onset of the holiday season always calls for whipping up a chocolate chip cookie recipe, of course. But I can’t help but be in love with the idea of having these snappy cookies with their rich molasses flavor as soon as the leaves start to fall all the way through until the final winter frost.
PIN THIS TO SAVE FOR LATER
While classic gingersnap cookies have a fairly crisp exterior (thanks to rolling the dough in sugar), you can achieve some chewy gingersnaps by storing them with a piece of bread. This trick works for nearly any baked sweets that you want to retain a bit of moisture in for a softer texture.
The next time you find yourself on the search for cookie recipes that are easy and subtly seasonal, try this one. You may find that they’re your new favorite cookies.
Common Questions about Gingersnap Cookies
Are gingersnaps healthy?
While any dessert with sugar should be consumed in moderation, gingersnap cookies are among the top cookies to eat on a healthy diet. They pack a punch of flavor (meaning you’ll need fewer cookies to be satisfied) and they clock in at fewer overall calories and fat content than many others.
Can gingersnaps help my digestive system?
Ginger itself is known for helping to ease stomach pains and problems. Gingersnaps are so good at it that some even recommend them during pregnancy to try to combat nausea.
What is the difference between gingersnaps and gingerbread cookies?
Gingerbread cookies tend to be soft while gingersnaps are crispier. The name says it all — they’ll snap when you break them in half (likely to dunk in some milk or other tasty beverage).
Making Ginger Snaps Ahead of Time
If you want to make the dough ahead of time, form the dough balls and then refrigerate for up to 24 hours or freeze for up to 3 months. Roll the balls in the cinnamon sugar mixture just before baking.
Airtight containers and ziploc bags (with the air pressed out) are typically the best vessels for cookie storage to maintain freshness. However, with gingersnaps you can keep the cookies’ crispness by using a tin for storage since it allows for a little more air.
Refrigerator: While you can store gingersnaps in the refrigerator, they’re best left in their container at room temperature for up to a week.
Freezing: The best way to freeze gingersnap cookies is to place the cooled tray of cookies into the freezer first. Once they are hardened, place them in a freezer bag or wrap them tightly in plastic wrap and return them to the freezer for up to 3 months.
Tips For The Best Gingersnap Cookies
- Soften your butter – Be sure to allow butter to soften so that it mixes more easily. Also, slicing it into smaller pieces before adding it will also help to speed up the mixing process.
- Unsalted butter – As with most baked goods, these are best made with unsalted butter. If you prefer a salty/sweet combination in your baked goods, try experimenting with adding the salt to your own taste (after trying the standard recipe).
- Room temperature ingredients – No matter what type of baked goods you’re making, ensuring that all ingredients are at (or close to) room temperature is key to creating the ideal sweet or savory treat.
- Avoid over-mixing – Over-mixing ingredients when baking can lead to a more dense end product. Only mix as long as necessary to combine all ingredients.
- Oven placement – Always place the sheet pan in the center of the oven to ensure even baking.
- Avoid opening the oven – A consistent temperature is crucial for baked goods to turn out right. Only open the oven as often as necessary to avoid temperature fluctuations.
- All-purpose flour
- Ground ginger (grind your own fresh ginger or buy it from the store)
- Baking soda
- Ground cinnamon
- Granulated sugar (white sugar/cane sugar)
- Butter (softened to room temperature)
- Large egg
- Dark molasses
- Granulated sugar
- Ground cinnamon
Kitchen Supplies You’ll Need
- Large mixing bowl
- 2 small mixing bowls (you can also use a medium bowl)
- Rubber spatula
- Baking sheet
- Parchment paper or silicone mat
- Stand mixer or electric hand mixer
- Whisk and/or sifter
- Airtight container
- Cooling Rack
- Measuring Spoons
How to Make Gingersnap Cookies
- Combine the dry ingredients for the cookies in a small mixing bowl using a whisk. You can also sift the ingredients into the bowl to help them to mix together better.
- Next, add the sugar and butter to a large bowl of a stand mixer fitted with a paddle attachment (or use an electric mixer).
- Beat the sugar and butter together until fully combined.
- Next, add the egg and molasses to the sugar and butter mixture. Beat again until all wet ingredients are fully incorporated.
- Introduce the flour mixture to the butter mixture one half a time. Add the first half while mixing on low speed — then add the second half until you have a uniformly mixed soft dough.
- Be sure to scrape the sides of the bowl with a rubber spatula so that all ingredients are incorporated.
- In a separate bowl, mix together the ingredients for the coating.
- Use a melon baller, cookie scoop, ice cream scoop, or spoons to portion out the dough.
- Roll the balls of dough until they are smooth. It can be helpful to use grease or cooking spray on the palms of your hands to prevent the dough from sticking and to more easily form the balls.
- Next, roll each of the dough balls in the cinnamon/sugar mixture to coat them evenly on all sides.
- Place each of the cookie dough balls on the parchment paper on the prepared baking sheets.
- Bake the cookies until the tops are slightly cracked and just rounded.
- After removing them from the oven, cool cookies briefly on the sheet pan. Then, if desired, transfer them from the cookie sheet to a cooling rack to cool completely.
What to Serve With Gingersnap Cookies
Most cookies are delicious with nearly any other sweets, but these are a few of our favorites to have alongside these spiced sweet treats.
- Coffee – These earthy yet sweet cookies are a perfect pairing for a hot cup of coffee or a pumpkin spice latte.
- Hot chocolate – All cookies are made better by a quick dunk in delicious hot chocolate. Get double the fall flavor by dipping them in Cinnamon Roll Hot Chocolate.
- Eggnog – Cold drinks are good cookie-dippers, too, and eggnog is one of the most festive beverages to dunk in.
- Ice cream – Use gingersnap cookies to garnish a bowl of ice cream or crumble them over top. Or spread ice cream between two cookies (and wrap and freeze until serving) for an amazing ice cream sandwich.
- Cocktails – Try serving these with an espresso martini or a Boozy Christmas Cocktail to really get into the spirit(s).
Why You Should Make This Recipe
There’s rarely a reason to not make cookies, but here are some reasons that you’ll particularly want to whip these up.
- Cool-weather cookies – These spiced cookies are a sweet way to warm up from the inside on crisp fall and winter nights.
- Portable – You can easily bake a batch and take them to parties, bake sales, and cookie swaps.
- Customizable – Make them your own with your signature add-ins that make friends and family want to know your secret ingredient(s).
- Convenient – If you love to bake then most of these ingredients are probably already on hand in your pantry. But if not, you can easily grab most of them at the grocery store or online.
Variations and Add-ins
- Chips – Try milk chocolate, dark chocolate, or white chocolate chips to add some sweetness to your cookies.
- Dried fruit – Raisins, dates, and craisins (small or finely chopped) are perfect pairings to mix into these lightly spiced cookies, but you can choose your own favorite fruit, too.
- Nuts – Crush up some walnuts, pecans, or any other nut that you have handy for added flavor and texture.
- Nutmeg – A dash of nutmeg will add even more warm spice to these cookies.
- Black pepper – Just a small shake (or grind) of black pepper will add nuanced, spicy flavor.
- Lower carb – If you’re looking to lower the carbohydrates in this recipe you can swap out the flour for your favorite substitute. The same goes for the sugars.
- Topping – If you want a pretty presentation for your gingersnaps, add a topping. Cream cheese frosting or a powdered sugar glaze are two great options.
- Cayenne pepper – If you really want to dial up the heat (or develop another layer of spice) in your cookies, try adding cayenne pepper for a heat-meets-sweet treat.
Don’t miss these other classic cookies!
- 4-Ingredient Sugar Cookies
- Chocolate Marshmallow Cookies
- Cinnamon Cookies
- White Chocolate Ginger Cookies
- Linzer Cookies
- Red Velvet Crinkle Cookies
DON’T MISS THESE HOLIDAY E-BOOKS!
If you love this easy cookie recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup granulated sugar
- ¾ cup butter softened
- 1 egg
- ¼ cup dark molasses
- ⅓ cup granulated sugar
- 1 tablespoon ground cinnamon
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Set aside.
- In a small mixing bowl, combine flour, ginger, baking soda, cinnamon, and salt. Set aside.
- In a large mixing bowl, beat sugar and butter together. Add the egg and molasses.
- Stir in 1/2 of the flour mixture into the butter mixture. Stir in remaining flour mixture and mix until a soft dough forms.
- In a small bowl, combine the coating ingredients and stir.
- Roll balls of dough into 1-inch diameter balls. Roll each ball in the cinnamon/sugar mixture and place them 2 inches apart on the prepared baking sheet.
- Bake in the oven for 10 minutes or until the tops are rounded and slightly cracked.
- Let cool and serve.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.