This site runs ads and generates income from affiliate links. Read my disclosure policy.
Make Gingersnap Cookies with simple pantry ingredients and an easy method. Great for gifting, freezing, or holiday baking without any special equipment.
Recipe at a Glance
What You’ll Need
Mixing bowls, whisk, mixer, parchment, cookie scoop
Flavor Profile
Warm spices, molasses depth, crisp edges with soft centers
Difficulty Level
Easy
Equipment Needed
Hand or stand mixer, baking sheet
Top Tip
Pull them when the centers look slightly soft — they continue setting as they cool.
Time-Saving Tips
Use a cookie scoop for even shaping and fast rolling.
Ingredient Swaps
Swap molasses for dark brown sugar if you’re out (reduce to 3 tablespoons).
In the Test Kitchen
I tested these gingersnaps a few different ways before landing on this version. The trick was balancing the spices so they taste warm instead of harsh, and getting that classic crackly top without drying out the centers. The breakthrough came from using a touch more ginger than most recipes call for and slightly underbaking, letting the cookies finish setting on the tray. It gives you crisp edges and soft middles every time.
Ingredient Notes
Flour & Leavening
Best Choice
Standard all-purpose flour with fresh baking soda for max spread and crackle.
Substitutions
A gluten-free 1:1 blend works, but cookies will be softer.
Warm Spices
Best Choice
Ground ginger is the star — fresher spices give the most aroma.
Substitutions
You can omit cloves, allspice, or nutmeg if preferred; flavor will be milder.
Butter & Sugars
Best Choice
Unsalted butter, plus a mix of granulated and brown sugar for the perfect crackle
Substitutions
Salted butter works — reduce added salt slightly.
Where to Find
Butter in dairy section; sugars in baking aisle.
Molasses
Best Choice
Unsulfured molasses for that classic gingersnap depth.
Substitutions
Dark brown sugar (3 tablespoons) in a pinch.
Where to Find
Baking aisle near sweeteners.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Mix the Dry Ingredients
Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat so the cookies release easily. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, allspice, nutmeg, baking soda, and salt until the mixture looks even with no visible pockets of spice.
2
Cream the Butter and Sugars
In a large bowl, beat the softened butter with the granulated and brown sugars until pale and fluffy — it should look airy and form soft peaks when the beaters lift.
3
Add the Egg and Molasses
Mix in the egg and molasses until the batter looks smooth and glossy, with no streaks remaining.
4
Form the Dough
Stir in the dry ingredients in two additions until a soft, slightly sticky dough forms. It should pull away from the bowl but still feel tacky; a few tiny clumps mean the egg is fully blended.
5
Scoop the dough
Scoop the dough into small balls and roll each one in granulated sugar. Space them apart on the baking sheet and bake until the edges look crackly while the centers still appear slightly soft.
6
Shape and Bake
Cool on the sheet before moving to a rack.
Recipe
Gingersnap Cookies
Ingredients
- 2⅛ cups all-purpose flour (or 2 cups + 2 tablespoons)
- 4 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon allspice
- ⅛ teaspoon nutmeg
- 2 teaspoons baking soda
- ½ teaspoon salt
- 12 tablespoons butter ((1½ sticks) softened)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- ¼ cup molasses
- ½ cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, allspice, nutmeg, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and 1 cup granulated sugar until light and fluffy — about 2–3 minutes using a hand or stand mixer.
- Beat in the egg and molasses until fully combined. The mixture should be smooth and slightly glossy.
- Gradually mix the dry ingredients into the wet mixture. Stir until a soft, slightly sticky dough forms. Don’t overmix!
- Scoop the dough into 1-inch balls (a tablespoon-sized cookie scoop works great). Roll each ball in the ½ cup granulated sugar to coat.
- Place the sugared dough balls on the prepared baking sheet, leaving about 2 inches between each one to allow for spreading.
- Bake for 10–12 minutes, or until the edges are set and crackly but the centers still look slightly soft.
- For crispier cookies: Bake 12–13 minutes
- For chewier centers: Stick to 10 minutes
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips
Erren’s Top Tips
- For the best crackle, coat generously in sugar — thin coverage won’t create those shiny fissures.
- If your dough feels too sticky to roll, chill it for 10 minutes to firm it slightly.
- Use light-colored cookie sheets for even browning; dark trays can overbake the bottoms.
- For cookies that stay soft longer, store them with a slice of bread in the container.
Variations & Add-Ins
- Extra Spicy Gingersnaps: Add an extra teaspoon of ginger and a pinch of white pepper for bite.
- Orange Gingersnaps: Add 1 tablespoon orange zest to the wet ingredients for a citrus twist.
- Chocolate-Dipped: Dip half the cooled cookie in melted dark chocolate.
- Chewy Style: Swap ¼ cup granulated sugar for additional brown sugar for a softer texture.
Storage & Freezing
- Room Temperature: Store in an airtight container for up to 5 days.
- Freeze Baked Cookies: Freeze up to 3 months; thaw at room temperature.
- Freeze Dough Balls: Freeze sugared dough balls on a tray, then bag for baking straight from frozen (add 1–2 minutes to the bake time).
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.
FAQs
Why did my gingersnaps not crack on top?
Low oven temp or expired baking soda can prevent cracking. Make sure the dough balls are rolled heavily in sugar and your oven is fully preheated.
Can I make the dough ahead?
Yes, refrigerate up to 48 hours. Let it sit at room temperature 10–15 minutes so it’s scoopable again.
Can I bake two trays at once?
You can, but rotate them halfway and expect slightly less crackle. One tray at a time gives the best results.
Can I reduce the sugar?
A small reduction (2–3 tablespoons) is fine, but too much affects spread and texture.
Leave a Reply