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Gingersnap Cookie Recipes

Gingersnap Cookie Recipes

Classic gingersnaps with crisp edges, chewy centers, and warm spice. Rolled in sparkly sugar for the perfect finish.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 24

Ingredients
 

Main Ingredients

  • 2.3 cup all-purpose flour
  • 1.75 tsp baking soda
  • 0.5 tsp fine salt
  • 2.25 tsp ground ginger
  • 1.25 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.125 tsp finely ground black pepper optional
  • 0.75 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 0.5 cup packed dark brown sugar
  • 0.5 cup molasses unsulfured
  • 1 egg egg
  • 1 tsp pure vanilla extract
  • 0.33 cup granulated sugar for rolling

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • Whisk flour, baking soda, salt, ginger, cinnamon, cloves, and black pepper in a bowl.
  • Cream butter, granulated sugar, and brown sugar until fluffy, about 2 to 3 minutes.
  • Beat in egg, vanilla, and molasses until smooth and glossy.
  • Stir the dry mixture into the wet just until combined. Do not overmix.
  • Chill dough 15 minutes to firm slightly for easier rolling.
  • Scoop tablespoon portions, roll into balls, then coat in the remaining sugar.
  • Arrange 2 inches apart and bake 9 to 11 minutes, until edges set and tops crackle.
  • Cool on the sheet 5 minutes, then move to a rack to finish cooling.

Notes

For extra snap, bake an additional 1–2 minutes. Try rolling in coarse turbinado sugar or add 1 tsp orange zest to the dough. Store airtight up to 1 week, or freeze portioned dough balls for fresh cookies anytime.
This recipe is an original creation inspired by classic Gingersnap Cookie Recipes flavors. All ingredient ratios and instructions are independently developed.