You know, these spiced cookies have quite a history! They first showed up way back in the 13th century, mostly in Germany and England. German bakers became famous for their lebkuchen — those soft, honey-sweetened gingerbread cookies. They really got creative, often using these elaborate wooden molds to shape them.

Now, if you hop over the English Channel, bakers there were doing their own thing, tweaking the recipe a bit. That’s how we ended up with the crisper version we know as “gingersnap” today. They baked them longer to dry them out, which gave them that awesome crunch and made them last longer. I mean, that was pretty useful before the days of refrigerators, right?

As for the name “gingersnap”? It probably popped up sometime in the 17th or 18th century. The “snap” isn’t just for fun; it perfectly captures that satisfying texture and the delightful sound when you break one or take a bite. In fact, in some places, they call them ginger biscuits or ginger nuts. Funny how the recipes can vary a bit, huh?

Gingersnaps are crisp, spiced cookies known for their signature “snap” when you bite into them. Made with ginger, cinnamon, cloves, and often molasses, they deliver a bold, comforting flavor that has stood the test of time.

The warm spices and sweet molasses always fill my kitchen with cozy comfort. There’s nothing better than that satisfying snap and rich flavor with every bite. It’s a simple joy I never get tired of.

During the Christmas season, they really shine as one of those treats everyone loves. There’s just something about that perfect combo of spicy warmth, a nice crispy bite, and a little bit of chewiness that makes you want to reach for another. Honestly, these cookies capture all the cozy vibes of holiday baking with their delightful smell and comforting taste. And here’s the best part, they're super easy to whip up! Seriously, you only need a few simple ingredients. We’re talking rich molasses and a blend of warm spices like ginger, cinnamon, and cloves. It’s really straightforward, and before you know it, you’ve got the magic of the holidays right in your kitchen. Gingersnaps have definitely earned their spot as a classic favorite for family get-togethers.

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Prep Time 15

Cook Time 15

Servings: 36 cookies

Ingredients Method Notes

Ingredients

2 cups all-purpose flour
¼ cup molasses
¾ cup butter (softened)
1 large egg (room temperature)
1¼ cup granulated sugar
2 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
½ tsp salt

Instructions

Set your oven temperature to 350° in preparation for baking.
In a mixing bowl, blend together 1 cup of sugar and butter until the mixture achieves a light and fluffy consistency. Afterward, incorporate molasses, egg, flour, baking soda, salt, cinnamon, and ginger into the bowl, and thoroughly combine all the ingredients until they form a cohesive mixture.
Form the dough into 1-inch balls, then roll each ball in the remaining 1/4 cup of sugar. Arrange the sugared balls on greased baking sheets, making sure to place them approximately 2 inches apart. Bake the cookies for 12 to 15 minutes or until they turn a light golden brown. Once done, take the cookies out of the oven and allow them to cool before serving.

Notes

Use fresh spices: Ground ginger, cinnamon, and cloves lose potency over time. For the best flavor, use fresh, high-quality spices or grind your own if possible.

Molasses matters: For authentic, rich gingersnaps, use good-quality molasses. Light molasses will give a milder flavor, while blackstrap molasses offers a deeper, more robust taste.

Don’t overbake: Gingersnaps should be crisp but not burnt. Keep an eye on them near the end of baking—take them out as soon as the edges are firm and the cookies “snap” when bent.

Let them cool completely: Gingersnaps continue to harden as they cool. Removing them too early can cause them to crumble.

Storage:

Proper storage is key to maintaining that perfect crisp snap and spicy flavor of your gingersnaps.

Keep them fresh: Airtight Container: Store your gingersnaps in an airtight container at room temperature. This prevents moisture from softening the cookies and helps preserve their crunch.

Avoid Humidity: Keep the container in a cool, dry place away from heat sources and humidity, which can make the cookies soggy.

Separate Layers: If stacking gingersnaps, place parchment paper or wax paper between layers to prevent sticking.

Shelf Life: When stored correctly, gingersnaps can stay fresh and crisp for up to two weeks.

Freezing: For longer storage, freeze gingersnaps in a sealed freezer bag or airtight container. They can last up to 3 months in the freezer. Thaw at room temperature before serving to regain their crispness.

Re-crisping: If your gingersnaps lose their snap, pop them in a preheated oven at 300°F (150°C) for 5-7 minutes to refresh their crisp texture.