These gingersnap cookies are thin and crispy with a chewy center and rolled in cinnamon sugar which creates the most delicious crunchy exterior.
These cookies are made with a combination of ingredients such as ginger, cinnamon, molasses, and cloves, giving them their distinct taste.
These cookies have a crispy texture on the outside and a chewy center and are often enjoyed during the holiday season.
Gingersnap cookies can be enjoyed on their own or paired with a cup of tea or coffee for a delightful snack.
If you like making festive cookies during the holiday season, check out my snickerdoodle without cream of tartar, homemade oatmeal cream pies, apple pie cookies, chewy pumpkin cookies, and thumbprint cookies with icing.
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Why this recipe works
- Texture- These cookies have an extra crispy exterior from the sugar exterior and a perfectly chewy center.
- Rolled in cinnamon sugar- These cookies are rolled in cinnamon sugar which creates a crunchy and delicious exterior which creates the most delicious ginger snap cookies.
- Freezer friendly- these freeze great and can be prepped ahead of time. You can freeze the cookie dough balls and bake them without thawing!
- Time- This whole recipe takes 30 minutes to make from start to finish. What makes this recipe a quick cookie recipe is that is a no chill recipe!
- Flavor- These cookies have a perfect balance of warm spices like cinnamon, and ginger, and a delicious and rich flavor from the dark molasses.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Flour– We used all-purpose flour for this recipe. cake flour will work great as well.
Baking soda – Baking soda allows the cookies to rise and spread. Make sure that your baking soda isn’t expired. Don’t replace baking soda with baking powder!
Sugar- We used granulated sugar for this recipe. You can use caster sugar as well.
Eggs– To give the cookies a good structure and gives them a chewy texture. Make sure you’re using room-temperature eggs.
Cinnamon- We love adding ground cinnamon to the cookie dough, it adds so much flavor.
Ground ginger- Use your favorite brand of ground ginger for this.
Nutmeg- You can use nutmeg powder or ground a fresh nutmeg. You will need a pinch of nutmeg for this.
Molasses- You will need dark molasses for these cookies. Molasses is what gives these cookies a dark color and rich flavor. I do not recommend using blackstrap molasses. It's very bitter!
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Instructions
Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
Into a large mixing bowl, add the room-temperature butter, kosher salt, vanilla extract, molasses, cinnamon, ginger, nutmeg, and granulated sugar.
Cream the mixture with an electric hand mixer until the mixture is creamy and light for 1-2 minutes.
Add the egg, and mix until well combined.
Add the flour, and baking soda, and mix until just combined.
Into a small mixing bowl, add the granulated sugar and cinnamon and mix.
Use a cookie scooper to scoop out the cookies, roll each cookie into a ball, and roll each cookie dough into the cinnamon sugar mixture, making sure that the cookie dough is covered with cinnamon sugar coating.
Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 11-12 minutes.
Bake them for an additional 2-3 minutes if you want them to be crispy.
Allow the cookies to cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookie scoop to scoop out the cookies, that way you will have even-sized cookies, it ensures that your cookies bake evenly.
- Make sure that you are using fresh ingredients! One of the most common mistakes in baking and making cookies is not noticing that your baking powder or baking soda is expired.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
- I suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Faq's
Both of these cookies are spiced. Gingersnap cookies are usually rolled in cinnamon sugar while gingerbread cookies are usually rolled out and cut into shapes.
Gingersnap tastes very similar to gingerbread cookies, although it has a different texture, they have almost the same flavor.
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly.
We use all-purpose flour for these cookies. Cake flour will work great as well.
Storing
Store these cookies in an airtight container at room temperature for up to a week.
Freezing
Freezing the baked cookies- allow the baked cookies to come to room temperature, transfer them into a freezer-friendly container, and freeze for up to 2 months. Thaw at room temperature for a few hours.
Freezing cookie dough- Follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.
Substitutions
Dairy-free- It’s easy to make this cookie recipe dairy-free. Simply replace the butter with vegan butter. Do not margarine! margarine has a bad flavor and it can ruin the flavor of these cookies.
Gluten-free- you can swap the flour with gluten-free flour to make these gluten-free. I never tested this recipe with gluten-free flour, but it should work.
Variations
Sugar for rolling- If you want a crispier exterior, use sparkly coarse sugar instead of regular granulated sugar.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Baking sheet and rack set (our fave)
- Cookies scoop set of 3 (the best cookie scoop we used)
More cookies recipes
Homemade vanilla wafers- These homemade vanilla wafers are rich and buttery and can be enjoyed on their own or used as a versatile ingredient in various desserts like banana pudding.
Oreo chocolate chip cookies- These chewy Oreo chocolate chip cookies are loaded with Oreo chunks and chocolate chips and topped with even more Oreo chunks!
Giant bakery style chocolate chip cookies- These giant bakery style chocolate chip cookies are large and loaded with chocolate chips! They are gooey in the middle and crunchy on the edges.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
Chewy Gingersnap Cookies (30 Minutes)
Ingredients
- ¾ cup Butter unsalted, softened.
- 1 teaspoon Vanilla extract
- ¼ cup Molasses
- 1 cup Granulated sugar
- 1 teaspoon Cinnamon
- 2 teaspoon Ground ginger
- ¼ teaspoon Nutmeg
- ½ teaspoon Kosher salt
- 1 Egg
- 2 teaspoon Baking soda
- 2 ¼ cups Flour
Cinnamon sugar
- ¼ cup Granulated sugar
- 1 teaspoon Cinnamon
Instructions
- Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
- Into a large mixing bowl, add the room-temperature butter, kosher salt, vanilla extract, molasses, cinnamon, ginger, nutmeg, and granulated sugar.
- Cream the mixture with an electric hand mixer until the mixture is creamy and light for 1-2 minutes.
- Add the egg, and mix until well combined.
- Add the flour, and baking soda, and mix until just combined.
- Into a small mixing bowl, add the granulated sugar and cinnamon and mix.
- Use a cookie scooper to scoop out the cookies, roll each cookie into a ball, and roll each cookie dough into the cinnamon sugar mixture, making sure that the cookie dough is covered with cinnamon sugar coating.
- Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 11-12 minutes.
- Bake them for an additional 2-3 minutes if you want them to be crispy.
- Allow the cookies to cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookie scoop to scoop out the cookies, that way you will have even-sized cookies, it ensures that your cookies bake evenly.
- Make sure that you are using fresh ingredients! One of the most common mistakes in baking and making cookies is not noticing that your baking powder or baking soda is expired.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
- I suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
clarie says
Fantastic! Family loves it and both easy and quick to make!