Gingersnap Cookies: A Delightful Treat for Any Occasion
With a crisp bite and plenty of flavor from ground ginger and rich molasses, these gingersnap cookies are a holiday staple that everyone will love.

My husband has an obsession with store-bought cookies. The thinner and crispier, the better. It can sometimes feel like a blow to a baker’s ego when he willingly chooses pre-packaged cookies over freshly baked ones.
I’ve dedicated countless hours to perfecting a homemade version of his favorite chocolate chip cookies, researching and testing various copycat recipes, yet they never quite measure up.
When the holiday season approaches, he often returns from the store with bags full of festive cookies like gingersnaps and mint chocolate crinkles. Our home fills with an array of delightful treats, but he still prefers those crispy store-bought varieties.
Accepting that I might never replicate his beloved chocolate chip cookies, I decided to take on a different challenge: gingersnap cookies. I was pleasantly surprised when Eric and my family devoured them, leaving me shocked—and a little proud—that they loved my batch so much.
Crispy Gingersnap Cookies
Can I share a pet peeve of mine? It irks me when people refer to soft, puffy ginger cookies as “gingersnaps.” While I enjoy that style of cookie, gingersnaps should be crisp, especially to earn my husband’s endorsement. And thankfully, these gingersnaps fit the bill!
These cookies have beautifully crisp edges with a touch of chew in the center. The ginger flavor delivers that delightful holiday kick, and you can easily adjust the baking time for that perfect crispiness—detailed in the recipe below.
How to Make These Gingersnaps
Ingredients You’ll Need
- ¾ cup softened unsalted butter
- 1 cup granulated sugar, plus extra for rolling
- 1 large egg
- ¼ cup molasses
- 1 ½ teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon fine sea salt
- 1 tablespoon ground ginger
- 2 teaspoons cinnamon
One notable difference between this recipe and a chewy molasses cookie recipe is the omission of brown sugar here; instead, we use granulated sugar to ensure a crisp final product. The ginger and cinnamon create a wonderfully spiced flavor. When buying molasses, make sure it’s unsulfured molasses, as blackstrap molasses will not deliver the desired results.
Making These Cookies
The dough for these gingersnaps follows the traditional drop cookie method. Begin by creaming the softened butter and sugar together until light and fluffy (about 3-5 minutes). Adding in the egg, molasses, and vanilla, mix until the mixture is smooth.
In another bowl, whisk together the flour, baking soda, salt, ginger, and cinnamon. Gradually add the dry mixture to the butter mixture until just combined. There’s no need to chill this dough, which is perfect for those who are eager for cookies!
Use a medium cookie scoop to portion the dough, rolling each into a ball and then coating it in granulated sugar before placing them on lined baking sheets, ensuring they’re at least 2 inches apart since they’ll spread during baking.
For the right texture, bake at 350°F; crisp edges with chewier centers should be baked for 11-13 minutes, while crispier cookies should be baked for 12-14 minutes. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Storage and Freezing
The best part about these gingersnaps is enjoying them the day they’re baked when they’re crispiest. They can be stored in an airtight container at room temperature for 4-5 days, although they may begin to soften a bit over time. For longer storage, they can also be frozen for up to a month or freeze the dough for fresh-baked cookies anytime!
