My favorite gingersnaps recipe! Soft, chewy gingersnap cookies with the perfect amount of spice. Vegetarian.
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COOKIES! Are they the best, or are they the BEST?!
I really don’t share many dessert recipes on Life As A Strawberry. If you’ve been following me for awhile, you might remember that I don’t have all that much of a sweet tooth (Pasta and bread, however? GIMME IT) so when a sweet recipe DOES show up here, it’s kiiiiiiiind of a big deal.
I’ve been making this gingersnap recipe every holiday season for…a decade? Maybe more? WAIT, NOW I FEEL OLD.
This is actually a throwback to one of the veeeeeeeeery first recipes I ever posted on this website, back in December of 2012 (which feels like approximately one bajillion years ago, blergh). So I thought it was time to update the old old old photos from before I kinda-sorta knew what I was doing (*shudder*) with some nice, shiny, new ones.
But everybody needs a good back-pocket gingersnap recipe, and since gingersnaps are OBJECTIVELY one of the very very best Christmas cookies, here’s my favorite version.
It’s VERY forgiving, which means that you can play a bit until you find the perfect balance for your taste buds. I’ll throw a zillion notes into the recipe for you if you’d like to experiment, but short version: You can amp up the molasses or tone down the flour for chewier, flatter cookies; you can be a super-duper-cookie-rebel and roll them in turbinado sugar instead of regular baking sugar for a nice lil’ crunch; you could eeeeeven drizzle some melted white chocolate all over these babies once they’re cooled.
If you’re into that kinda thing.
ALSO! This cookie dough freezes really well. The baked cookies do okay in the freezer, too, but I find it’s much more satisfying to pull out the raw dough when you’re ready for it and have the whole fresh-baked-cookie experience.
Happy baking, friends!
Gingersnaps are the ultimate christmas cookies!
- 1 stick butter, room temperature
- 1 cup brown sugar
- 1/4 cup molasses
- 1 large egg
- 2 cups all purpose flour (measured correctly by scooping and leveling)
- 1 tsp. baking soda
- 1 tsp. ground ginger
- 1 Tbsp. cinnamon
- 1/4 tsp. ground cloves
- pinch of salt
- 1/2 cup white sugar or raw turbinado sugar, in a separate bowl, for rolling cookies in before you bake
- Heat oven to 375 degrees F.
- In a large bowl or in the bowl of a stand mixer, cream together the butter and brown sugar.
- Add molasses and egg to mixture and mix until just combined.
- Add flour, baking soda, ginger, cinnamon, cloves, and a pinch of salt to mixture and stir to combine. The dough is ready when all ingredients are well mixed and it holds together.
- Use a cookie scoop to scoop dough out of the mixing bowl in even measurements. Roll each scoop of dough into a ball with your hands (see recipe notes for some tips on this).
- Drop each ball of dough into your separate bowl of sugar and roll it around until the sugar covers the ball’s surface. Repeat until all dough has been rolled and dipped in sugar.
- Line a cookie sheet with a nonstick baking mat or parchment paper. Place sugared dough balls on cookie sheet, leaving 1-2 inches between each piece (cookies will spread out a bit as they bake). You will likely need to use two cookie sheets or to bake in batches.
- Bake cookies at 375 degrees F for 8-12 minutes until the tops are lightly cracked.
- Remove cookies to a wire cooling rack. Serve immediately or store in an airtight container on the counter for 4-5 days.
I use a 1-2″ cookie scoop to measure my gingersnap dough, which results in cookies between 2-3″ in diameter. For a larger scoop, you may need to extend the cooking time (see below).
If the dough is sticking to your hands as you roll it into balls, splash some water over your fingers to help the dough not stick so much.
If you want, you can skip the sugar-dipping step and freeze the rolled dough – just defrost and roll the dough balls in sugar whenever you’re ready to bake them!
Bake time will vary by the size of your gingersnaps and your personal preferences between chewy and crispy cookies (I love chewy gingersnaps!) For smaller cookies (with a 1″ cookie scoop) 8 minutes is usually plenty of time. For larger cookies, you may need 10-12 minutes. For chewier cookies, use a slightly shorter bake time. For crispier cookies, use a slightly longer bake time. I recommend baking 1 or 2 cookies as a “test batch” to get your timing right (ovens can vary so it’s always good to test!) before diving in with the rest of your baking.
These cookies don’t spread out a whole lot while baking, so they can be a bit puffy. If you’d like a flatter cookie, simply press each ball of dough down lightly with your fingertips when you place the dough on the cookie sheet before baking.
This is a pretty forgiving recipe – feel free to adjust the amount of spices or add a splash more molasses to suit your personal tastes. As always, please be careful when adapting a recipe as significant changes don’t always taste great.