Easy Ginger Snap Cookies Recipe

If you’re anything like me, sometimes you just want a cookie that’s a little bit spicy, a little bit chewy, and totally satisfying without needing a million fancy ingredients. These easy ginger snap cookies hit that sweet spot perfectly—they’re crunchy on the edges, chewy in the middle, with just the right kick of ginger and cinnamon spice. And no, they don’t require a labor-intensive, fussy process or hard-to-find stuff—just good old pantry staples that you probably already have. They’re perfect for dunking in coffee or sneaking bites when no one’s looking (because, let’s be real, that’s how these monsters vanish in my house).

My husband is all about these cookies. I mean, I thought he was the “classic chocolate chip only” type, but nope. The first time I made these, I came back to find half the batch mysteriously gone with just a crumb trail leading to the couch. My daughter has also claimed them as her own special treat to pack in lunch boxes or just grab after school. They’ve become our go-to “I need a cookie now” fix, which says a lot around here, because I’m usually the cookie bandit.

How to Make It

Alright, so first you’re gonna mix your dry stuff—flour, baking soda, sugar, and all the warming spices that make ginger snaps feel like a cozy hug. Then melt some butter and let it cool a bit (hot butter will freak out your eggs, FYI). Stir that molten goodness into the dry mix along with your egg and molasses (the real OG that gives ginger snaps their dark, deep flavor). You’ll have a dough that looks a little shaggy but trust me, it’s perfect. Then roll ’em in sugar before dropping scoops on your baking sheet. The sugar on the outside creates that glossy, crackly top that’s oddly satisfying. Bake until they’re golden and crackly but still a little soft inside—because chewy cookies are life. Let them chill out on the rack before munching, or you’ll burn your tongue. Not that I’ve done that or anything.

✔Ingredient Notes

– Molasses: This is the secret sauce for that classic deep, earthy flavor and chewy texture. Don’t skip or swap for anything too light—it’s the heart of ginger snaps.
– Ground Ginger: The star player here—fresh ginger powder is your friend, but if you only have old stuff, double-check it’s not too stale, or you’ll lose that zing.
– Granulated Sugar: Rolling cookies in sugar before baking adds a little crunch and sparkle. Don’t skip it unless you want totally flat-looking cookies.
– Butter: Melt it but don’t make it lava-hot when mixing with eggs, or you’ll cook ’em accidentally. I speak from tragic experience.
– Egg: Binds everything but doesn’t overpower. Don’t swap with applesauce or anything weird—you want that richness.
– Flour: Plain old all-purpose will do, but if you want a more tender cookie, try half all-purpose and half cake flour (fancy, I know).

✔Recipe Steps

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 1/4 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1 teaspoon baking soda, and 1/4 teaspoon salt.
3. In a separate bowl, melt 3/4 cup (1 1/2 sticks) unsalted butter and let it cool slightly, then add 1 cup granulated sugar, 1 large egg, and 1/4 cup molasses; stir until combined.
4. Slowly mix wet ingredients into dry ingredients until a dough forms—don’t overmix, just until combined.
5. Scoop tablespoon-sized portions of dough and roll each into a ball, then roll in extra granulated sugar.
6. Place on prepared baking sheet about 2 inches apart and bake for 10-12 minutes until edges are firm but centers look a bit soft. Let cool on baking sheet for 5 minutes, then transfer to wire rack to finish cooling.

What to Serve It With

Honestly, these cookies go great with just about anything, but I’m shouting out coffee and peppermint tea as frontrunners. They’re also killer with a scoop of vanilla ice cream if you want to get fancy (or just feel like a wild dessert rebel). Perfect for holiday cookie trays or just because. No judgment if you eat them straight from the jar at 2 am.

✔Tips & Mistakes

Don’t skip chilling the dough if your kitchen is super warm or the butter got too melty; cookie spreading can get wild otherwise. If your cookies turn out too crispy or crumbly, try baking a minute less next time. Oh, and don’t forget the sugar roll—totally ups the glam factor on your finished cookies.

✔Storage Tips

Store leftover cookies in an airtight container at room temp for up to a week—though good luck keeping them that long. They’re fine cold but honestly, cookie perfection is warm (if you don’t burn your tongue). You can even have them for breakfast; no shame here.

✔Variations and Substitutions

If you want less sweetness, drop the sugar in the dough to 3/4 cup and maybe add a splash of honey for moisture. I’ve tried swapping molasses with maple syrup, which works if you’re in a jam but changes flavor a bit (still good, though!). For a darker, deeper flavor, a pinch of black pepper with the spices can be fun and unexpected. Whole wheat flour can be swapped in 50/50 but expect a denser cookie. No fun without the ginger, so don’t nix that.

Frequently Asked Questions

Easy Ginger Snap Cookies Recipe

This easy ginger snap cookies recipe delivers crisp, spicy cookies perfect for the holidays or anytime you crave a delicious treat.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.25 cups all-purpose flour
• ▢ 2 teaspoons ground ginger
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon ground cinnamon
• ▢ 0.25 teaspoon ground cloves
• ▢ 0.25 teaspoon salt
• ▢ 0.75 cup unsalted butter, softened
• ▢ 1 cup sugar
• ▢ 1 large egg beaten
• ▢ 0.25 cup molasses
• ▢ 0.5 cup granulated sugar for rolling

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a medium bowl, whisk together flour, ground ginger, baking soda, cinnamon, cloves, and salt.
• In a large bowl, beat softened butter and 1 cup sugar until light and fluffy.
• Add the egg and molasses to the butter mixture and beat until combined.
• Gradually stir the flour mixture into the butter mixture until just combined.
• Roll dough into 1-inch balls, then roll each ball in granulated sugar to coat.
• Place the balls 2 inches apart on the prepared baking sheets.
• Bake cookies for 8 to 10 minutes or until edges are firm and centers are soft.
• Remove from oven and let cool on baking sheet for 5 minutes; transfer to wire rack to cool completely.

Notes

Store cookies in an airtight container for up to one week. These cookies freeze well too.