Gingersnap Cookies

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These old-school gingersnaps are crispy on the edges, soft in the middle, and packed with warm spices. Perfect for dunking in tea or gifting in a holiday tin. That crackly sugar coating? Holiday magic.

Course Cookies

Keyword chewy gingersnap cookies, Gingersnap Cookies, soft ginger cookies

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 154

Author Erren Hart

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

US Customary - Metric

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.

Video

Notes

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).

Nutrition