The Best Ginger Snap Cookie Recipe | crave the good (2024)

A classic ginger snap cookie recipe handed down from generations past. Full of yummy molasses, warming cloves and delightful cinnamon flavors, this recipe will help you make ginger snap cookies that taste just like grandma used to make. They’re crispy on the outside but soft in the middle – the perfect gingersnap cookie!

Every year, without fail, my darling sister invites me to take part in her Christmas cookie exchange.

And each year, I jump in and start making some amazing, complicated cookies that have me ripping my hair out.

Once I’ve sufficiently chided myself for trying and failing at being extra, I fall back on old faithful. My Memere’s ginger snap cookies. They’re quick, they’re easy, and they’re universally loved.

This ginger snap cookie recipe is dedicated to Memere.

Jump to:
  • Tips + Tricks
  • Key Ingredients:
  • How To Make Ginger Snap Cookies
  • Baking Guide For Ginger Snap Cookies
  • Batch + Storage
  • Make Ahead:
  • More Cookie Recipes To Love:
  • Recommended Equipment
  • 📖 Printable Recipe

Tips + Tricks

No. 1 –> For the finished shots in this recipe I used both white and gold sanding sugar to give that super obvious sugar’d surface. I got the idea from my sister’s Espresso Cookies! I will definitely use sanding sugar again if I’m gifting the cookies because I just love the look!

No. 2 –> A reader recommended to me to add a small amount of cayenne pepper to these cookies, I tried it, loved it! About quarter a teaspoon was perfect, it enhanced the warming effect of the cookies without too much heat.

No. 3 –> If you need approximately 60 gingersnap cookies right now you’re in luck, this is a no chill recipe! If you only need a few, you’re also in luck! This recipe freezes beautifully, keep on reading for more information.

No. 4 –> Treat yourself, serve these delicious cookies with a Chai White Chocolate!

Key Ingredients:

Molasses: Use cooking or fancy molasses for this recipe. Fancy molasses is a lighter colored, sweet molasses, while cooking molasses is a blend of fancy and blackstrap molasses – it’s darker in color, richer in flavor and leads to a less sweet ginger snap. I highly recommend Fancy molasses!

Spices: Use high-quality cloves, ginger, and cinnamon are fresh and fragrant. These cookies shine because of the spices, so avoid using that long lost jar of stale ground cloves from the Y2K era!

Sugar: The base of these cookies is made with granulated sugar. The reason we use granulated sugar is that you’re able to cream together the butter and sugar to add air to the dough for a fluffier cookie. Another added benefit of white sugar is that it will give those crisp edges and keep the centre of the cookie nice and chewy!

How To Make Ginger Snap Cookies

Make the dough:

  1. Preheat oven to 375f. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment, cream together 1 1/2 cups softened butter and 2 cups of granulated sugar until light and fluffy. This usually takes 1-2 minutes on high speed.
  3. Add 2 eggs, one at a time, beating after each addition.
  4. Add 1/2 cup molasses, 2 teaspoon baking soda, 2 teaspoons ground clove, 2 teaspoons ground ginger, and 2 teaspoons ground cinnamon to the mixing bowl and beat until completely combined, stopping to scrape down the sides as required.
  5. Slowly add in 4 cups of flour, mixing on low speed until completely combined.

Scoop + Bake

  1. Using a cookie scooper or tablespoon measure out dough, roll them between your hands to make them round, then roll in granulated or sanding sugar.
  2. Place the sugared balls on prepared baking sheet.
  3. Bake cookies in 375f oven for 8-12 minutes.
  4. Allow ginger snap cookies to cool on baking sheet for approximately 5 minutes before transferring to a cooling rack.

Baking Guide For Ginger Snap Cookies

I believe in baking cookies at 375f. A hotter oven and a shorter time give crisp outside edges and softer chewier middles – if you can get some crunch on the outside of the cookie and some softness in the middle, you’ve caught lightning in a bottle.

That said, cook this cookie to your desired doneness. Ginger snaps are traditionally super crisp and snap when you bite into them. I prefer snappy edges and yummy soft and chewy middles.

12 minutes will give a completely crunchy cookie, 10 minutes is the sweet spot for my taste, and 8 minutes is mostly soft with a hint of crispy edges.

Batch + Storage

Batch:

This is a large batch cookie recipe. It yields approximately 60 delicious cookies per batch, using a size 40 cookie scoop.

If you’re not in the market for that many cookies, the recipe can be halved. If you’re looking to make even more ginger snap cookies, I would recommend doing 2 batches as this thick batter can really make your mixer work.

Storage:

Keep your baked ginger snap cookies in an airtight container or bag at room temperature for up to 5 days – if they last that long!

To freeze the ginger snap cookies, lay them flat on a baking sheet and place in the freezer until completely frozen before transferring them to a freezer-friendly container or bag. Pre-freezing helps to prevent the cookies from getting mangled in the freezer.

Make Ahead:

My favorite part of this recipe is that you can freeze the cookie balls and bake whenever you’ve got a hankerin’ for some fresh ginger snaps.

OK, well my favorite part of this recipe is the cookies, but the freezing thing is a very close second.

Freeze the balls:

  • prepare cookie dough as per the recipe.
  • once they are rolled in sugar, place them on a baking sheet, no need to space out.
  • pop that baking sheet in the freezer for 1-2 hours, or until the balls are completely frozen.
  • transfer the frozen cookie balls to freezer bags for long term storage.

Bake the balls:

  • prepare a baking sheet by lining with parchment paper or a silicone baking mat.
  • remove frozen cookie dough balls from the freezer and place on prepared baking sheet.
  • allow cookie dough balls to thaw while preheating oven to 375f.
  • bake at 375f for 8-12 minutes.
  • enjoy fresh baked cookies with minimal mess!

Frozen ginger snap cookie balls will last at least 12 months in a proper container. I’m not proud, but I’ve found some that were at least 18 months old in my freezer, baked them, and ate them, and they were still delicious!

More Cookie Recipes To Love:

  • Snickerdoodle Cookies (Without Cream of Tartar)
  • S’mores Cookies
  • Sourdough Chocolate Chip Cookies
  • Homemade Oreos

Recommended Equipment

Stand mixer:MyKITCHENAID MIXERis one of my most used tools in the kitchen, I’m a cookie monster with a bad dominant wrist. I need it!

Good baking sheets:It’s hard to bake a perfect cookie on a lightweight cookie sheet. I like myBAKING SHEETSto have a decent weight to them, this helps to prevent the cookies from burning on the bottom before the rest is cooked.

The Best Ginger Snap Cookie Recipe | crave the good (20)

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📖 Printable Recipe

The Best Ginger Snap Cookie Recipe | crave the good (21)

Ginger Snaps

Allyson Letal

Full of yummy molasses, warming cloves and delightful cinnamon flavours, they’re perfect for cool fall and winter months. These ginger snap cookies have the perfect crunchy outsides with soft, chewy insides and magazine-worthy appearance.

4.43 from 52 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Treats + Desserts

Cuisine American

Servings 60 cookies

Calories 107 kcal

Ingredients

  • 1 ½ cups butter softened
  • 2 cups granulated sugar
  • 2 eggs
  • ½ cup molasses
  • 2 teaspoon baking soda
  • 2 teaspoon cloves
  • 2 teaspoon ginger
  • 2 teaspoon cinnamon
  • 4 cups flour
  • extra sugar for garnish

Instructions

To Bake Right Now:

  • Preheat oven to 375f and prepare a baking sheet with parchment paper or a silicone baking mat, set aside.

  • In the bowl of your stand mixer fitted with the paddle attachment, cream together 1 1/2 cups softened butter and 2 cups of granulated sugar until light and fluffy, around 1 -2 minutes.

  • Add in 2 eggs, one at a time, beating well in between additions.

  • Add 1/2 cup molasses, 2 teaspoon baking soda, 2 teaspoons ground clove, 2 teaspoons ground ginger, and 2 teaspoons ground cinnamon to the mixing bowl and beat until completely combined, stopping to scrape down the sides as required.

  • Slowly add 4 cups of flour. Mix on low speed until fully combined.

  • Pour granulated or sanding sugar onto a small plate.

  • Using a cookie scooper or tablespoon measure out dough, roll them between your hands to make them round, then roll in granulated or sanding sugar.

  • Place the sugared balls on prepared baking sheet at least 3 inches apart.

  • Bake cookies in 375f oven for 8-12 minutes. 12 minutes gives a fully crunchy cookie, 10 minutes results in a slightly chewy centre with crunchy outsides and 8 minutes will gives a softer cookie with crispy outside edges.

  • Allow ginger snap cookies to cool on baking sheet for approximately 5 minutes before transferring to a cooling rack.

To Freeze For Later Use:

  • Follow steps 2-8 except, place the cookie dough balls much closer together.

  • Place the entire baking sheet in the freezer and freeze overnight or until solid.

  • Transfer the cookie dough balls to freezer friendly bags and freeze until ready to use.

To Bake Frozen Balls:

  • Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.

  • Remove the cookie dough balls from the freezer and place them on the baking sheet.

  • Once the ginger snap cookie balls are on the baking sheet, turn on the oven to 375f allowing the cookie dough to thaw while the oven comes to temperature, at least 3" apart. Do not flatten them!

  • Bake at 375f for 8-12 minutes depending on desired doneness.

Notes

Baking time

12 minutes gives a fully crunchy cookie, 10 minutes results in a slightly chewy centre with crunchy outsides and 8 minutes will give you a softer cookie with crispy outside edges.

Batch:

This is a large batch cookie recipe. It yields approximately 60 delicious cookies per batch, using a size 40 cookie scoop.

If you're not in the market for that many cookies, the recipe can be halved. If you're looking to make even more ginger snap cookies, I would recommend doing 2 batches as this thick batter can really make your mixer work.

Storage:

Keep your baked ginger snap cookies in an airtight container or bag at room temperature for up to 5 days – if they last that long!

To freeze the ginger snap cookies, lay them flat on a baking sheet and place in the freezer until completely frozen before transferring them to a freezer-friendly container or bag. Pre-freezing helps to prevent the cookies from getting mangled in the freezer.

make ahead:

Freeze the balls:

  • prepare cookie dough as per the recipe.
  • once they are rolled in sugar, place them on a baking sheet, no need to space out.
  • pop that baking sheet in the freezer for 1-2 hours, or until the balls are completely frozen.
  • transfer the frozen cookie balls to freezer bags for long term storage.
  • Bake the balls:

    • prepare a baking sheet by lining with parchment paper or a silicone baking mat.
    • remove frozen cookie dough balls from the freezer and place on prepared baking sheet.
    • allow cookie dough balls to thaw while preheating oven to 375f.
    • bake at 375f for 8-12 minutes.
    • enjoy fresh baked cookies with minimal mess!

    Nutrition

    Serving: 2cookiesCalories: 107kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 18mgSodium: 76mgPotassium: 54mgFiber: 0.3gSugar: 9gVitamin A: 150IUVitamin C: 0.01mgCalcium: 10mgIron: 1mg

    Tried this recipe?Let us know how it was!

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    The Best Ginger Snap Cookie Recipe | crave the good (2024)

    FAQs

    What's the difference between ginger snaps and ginger cookies? ›

    Ginger Snaps are simply a variation of the traditional Gingerbread cookie. They're known for their crisper quality; their “snap” if you will.

    Why won t my ginger cookies crack? ›

    Molasses cookie dough won't have those signature cracks on top if the dough is too wet. The cracks happen when the surface of the dough dries up. Rolling in sugar really helps this because the sugar binds the moisture and dries out the dough.

    Why did my ginger snaps go flat? ›

    If you use too much butter, the cookies will end up flat and greasy. And if you use too little flour, the amount of butter and sugar will be proportionally too high, meaning the cookies will spread for the aforementioned reasons.

    Are ginger snaps healthier than other cookies? ›

    The smaller, crispy gingersnaps are a plain, round cookie and a healthier choice when compared to other cookies because they are usually lower in calories. Ginger not only adds delicious flavor to food, but it's also full of nutrients. There are lots of different vitamins and minerals in ginger.

    What is the most popular cookie ever? ›

    Chocolate chip cookies

    What is the most popular type of cookie? It might just be this one. Ever the crowd-pleaser, the chocolate chip cookie is renowned for its balance of richness and sweetness.

    How do you know when ginger cookies are done? ›

    So how do you know that they're done? Here's how to tell if gingerbread cookies are done: They'll be firmly set. They'll be a lovely medium-brown color.

    Why are my ginger cookies so hard? ›

    “There are some gingerbread recipes that are hard right after baking and need to sit for a few days to soften. Molasses and honey hardens gingerbread, but as the sugar absorbs moisture, it will get softer.”

    Why are ginger snap cookies so hard? ›

    Here are several reasons why your ginger snap cookies might have turned out hard: Overbaking: Cookies can become hard if they are baked for too long. Make sure to bake these cookies for 20 minutes at 300 degrees F. Too little moisture: If you didn't add enough liquid to the dough, the cookies can become dry and hard.

    What is the secret ingredient to keep cookies soft? ›

    Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.

    Should I use baking soda or baking powder in cookies? ›

    Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

    Can you eat expired ginger snaps? ›

    “Exp. (or Expires)” – this is a true expiration date. The food is not safe to eat and must be thrown away.

    Can you eat too many ginger snaps? ›

    Ginger is safe to eat daily, but experts recommend limiting yourself to 3 to 4 grams a day — stick to 1 gram daily if you're pregnant. Taking more than 6 grams of ginger a day has been proven to cause gastrointestinal issues such as reflux, heartburn and diarrhea.

    What is the healthiest cookie? ›

    Oatmeal raisin probably has the best fiber/whole grain, flourless chocolate is better if you're trying to be low carb, meringues are probably lowest calorie. I'd say oatmeal raisin is a very nutritious cookie.

    Are ginger cookies good for your stomach? ›

    Named for the spice known to reduce nausea, this sweet treat is especially beneficial to patients undergoing chemotherapy treatment. Ginger, among the most delicious and healthiest of spices, has long been used to help digestion, reduce nausea, and fight other conditions like the flu and common cold.

    Why are ginger cookies called snaps? ›

    These early ginger cookies originated in Europe and came with the German, Dutch, and English settlers to America. Gingersnaps were named from the German or Middle Dutch word snappen, meaning "to seize quickly."

    What is the difference between ginger snaps and spiced wafers? ›

    The spiced wafer is like the gingersnap, except it includes other non-ginger spices like clove and cinnamon, as well as real blackstrap molasses. They're also baked longer than regular cookies, so they're extra crunchy.

    What is a substitute for ginger snaps? ›

    *If you don't have gingersnaps, you can use graham crackers, but add in a 1/2 tsp of ground cinnamon, 3/4 tsp ground ginger and a pinch of black pepper to give them some spice!

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