These classic Gingersnap Cookies are chewy, spiced, and ready for your cookie jar! The perfect ultra-cozy all-butter bake for fall and winter months.
If there’s one cookie that sums up the feeling of cozy fall afternoons and holiday baking marathons, it’s the humble gingersnap. Somehow, these have become my go-to for everything – quick breakfast with coffee, midday snack, or just for dessert. And they’re always in my Christmas cookie repertoire.
I’ll use just about any excuse to fill my kitchen with that warm, spiced gingersnap aroma. And the best part? They’re made with pantry staples, so you can probably whip them up right now without making an emergency grocery run (always a win). These gingersnaps are the perfect mix of chewy centers and crispy edges, and they’re sparkling with sugar like little holiday gems. If you like a crispier cookie, no worries. I’ve got notes for that too.
Spice Level
The recipe as written gives you that classic, balanced flavor, just the right amount of warmth from the ginger and cinnamon without being overpowering. But if you’re someone who loves a bit more kick in your cookies, you can easily adjust the spices to your liking. More on that in the recipe notes.
Cream the Butter, Sugar, and Molasses.
Start by creaming the butter and sugar until light and fluffy, which takes about 5-7 minutes. I know that might sound like foreverrrrr for a cookie recipe. But set a timer and let the mixer go – it’s worth the extra time. This step is important for achieving that soft, chewy center. Then, beat in the egg and molasses until well combined.
Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt. Add the dry ingredients to the creamed mixture, and mix until everything is well incorporated. Avoid overmixing here – we all love a tough cookie metaphorically but not literally.
Form the Dough Balls
Scoop slightly heaping tablespoons of dough and roll them into balls. (A cookie scoop works well here!) Dip one side of each ball in sugar to get that beautiful sparkle once baked.
Bake
Place the balls on a parchment-lined (or greased) baking sheet, 2 inches apart, sugar side up. Bake in a preheated 350°F oven for 12-15 minutes, until the cookies are lightly browned and crinkly.
Let them cool slightly on the pan (3-5 minutes) before transferring to a wire rack to set completely.
How to Make These Chewy Gingersnaps Crispy
If you prefer a crispy gingersnap, lower the oven temperature to 325°F and bake the cookies for 18-20 minutes. This extended bake time will give you a crisp, snap-worthy texture without burning the cookies. However, I urge you to try to recipe as written. Because the cookies will give you the best of both worlds – chewy in their centers and crispy at their edges.
These classic gingersnaps are the perfect balance of chewy and crisp, with a beautifully spiced flavor that makes them ideal for eating all season! They are slightly lighter and less spicy than others I’ve tried, which makes them more kid-friendly, in my opinion. However, if you love a tongue-tingling spice, see the recipe notes for increasing the ginger and cinnamon.
Enjoy!
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Gingersnap Cookies (All Butter Recipe)
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Ingredients
Instructions
Notes
- Spice Level: For a spicy, tongue-tingling cookie, simply increase the ginger and cinnamon by an extra teaspoon each.
- Crispy Gingersnaps: If you prefer a crispy gingersnap, lower the oven temperature to 325°F and bake the cookies for 18-20 minutes. This extended bake time will give you a crisp, snap-worthy texture without burning the cookies.
- Even Softer Gingersnaps: If you like your gingersnaps on the softer side, place a slice of bread in the container with the cookies. It helps retain moisture and keeps them chewy!
- Freezing Baked Cookies: Once your cookies have cooled completely, place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). This prevents them from sticking together. Then, transfer the frozen cookies to an airtight container or freezer-safe bag. Be sure to label them with the date, and they’ll keep fresh for up to 3 months. When you’re ready to enjoy them, just thaw the cookies at room temperature, and they’ll taste as fresh as the day you baked them.
- Freezing Cookie Dough: If you’d rather bake fresh gingersnaps later, you can freeze the dough instead. Shape the dough into balls as instructed, then freeze them on a baking sheet until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container. When you’re ready to bake, place the frozen dough balls on a cookie sheet and bake as directed, adding a minute or two to the baking time.
