Go Back
gingersnap
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
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
 

  1. Set your oven temperature to 350° in preparation for baking.
  2. 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.
  3. 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.