Introduction

Best Gingersnap Cookies are boldly spiced, adorable, and irresistibly crunchy on the outside with a tender, chewy center. Packed with ginger, cinnamon, and molasses, these classic cookies snap lightly when you bite into them—hence the name—while still melting in your mouth. Whether you like them crisp or slightly soft, this recipe delivers deep, warm spice flavor that’s perfect year-round and especially cozy during the holidays.

Why you’ll love this recipe

Big ginger-molasses flavor
Crisp edges with chewy centers
Simple pantry ingredients
Easy dough, no chilling required
Perfect for holidays or everyday baking

Ingredients (makes 24–28 cookies)

¾ cup unsalted butter, softened
1 cup granulated sugar (plus extra for rolling)
¼ cup molasses
1 large egg
2¼ cups all-purpose flour
2 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
2 tsp baking soda
¼ tsp salt

Essential Tools and Equipment

Mixing bowls
Hand mixer or stand mixer
Baking sheets
Parchment paper
Cookie scoop or spoon

Step-by-step process (detailed)

1. Preheat and prepare

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Cream butter and sugar

In a large bowl, beat softened butter and granulated sugar on medium speed for 2–3 minutes until light and fluffy. Proper creaming helps create crisp edges.

3. Add wet ingredients

Beat in molasses and egg until fully combined and smooth. Scrape down the bowl as needed.

4. Mix dry ingredients

In a separate bowl, whisk flour, ginger, cinnamon, cloves, baking soda, and salt until evenly blended.

5. Combine the dough

Add dry ingredients to the wet ingredients. Mix on low speed just until a soft dough forms. Do not overmix.

6. Shape and roll

Scoop dough into 1½-tablespoon balls. Roll each ball in granulated sugar to coat completely.

7. Bake

Place dough balls 2 inches apart on prepared baking sheets. Bake 9–11 minutes, until cookies are puffed and cracked on top. Centers will look soft.

8. Cool properly

Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. They firm up as they cool.

Mistakes to avoid

Overbaking — hard cookies
Too much flour — dry texture
Skipping sugar coating — less crackle
Overmixing dough — tough cookies
Using blackstrap molasses — bitter flavor

Variations of Best Gingersnap Cookies

Extra Chewy — bake 8–9 minutes
Crispy Gingersnaps — bake 12–13 minutes
Spiced-Up — add a pinch of black pepper
Orange Ginger — add orange zest
Gluten-Free — use 1:1 gluten-free flour

Tips for storage & make-ahead

Store airtight at room temperature up to 5 days
Freeze-baked cookies up to 2 months
Freeze dough balls for easy baking
Slightly underbake for a chewier texture

Frequently Asked Questions

Why are my cookies flat?
Butter may be too warm, or the dough overmixed.

What molasses should I use?
Regular or mild molasses—avoid blackstrap.

Can I make them crisp?
Yes—extend bake time slightly.

Do they get firmer after baking?
Yes—structure sets as they cool.

Conclusion

Best Gingersnap Cookies deliver bold spice, classic molasses richness, and that signature crackled top everyone loves. Easy to make and endlessly comforting, these cookies strike the perfect balance between crisp and chewy. One batch is never enough—they disappear fast.