Gingersnap cookies are a classic holiday cookie and so easy to make! They are a no chill recipe which means it takes less time to get them in your mouth! Super crispy and chewy, these cookies have that classic snap that they should!
Before I made these cookies I was never a ginger cookie fan. They didnt appeal to me at all. But then when I started recipe testing Christmas and holiday cookies, I had so many requests for these that I decided to give them a try!
THANK YOU FRIENDS FOR BRINGING THIS GINGERSNAP COOKIE RECIPE INTO MY LIFE.
They smelled so good when they were baking and obviously I had to taste them to give them my seal of approval before sharing them and I was instantly hooked!
The ginger and other spices like nutmeg, and cinnamon are not overwhelming at all. And the molasses gives it that deep rich flavor.
Ingredients you need for this recipe
This recipe includes classic cookie ingredients like butter, eggs, & sugar- all of what you probably already have in your house. But also includes some randoms which you’ll see below.
- Molasses– this is what gives the gingersnaps their classic flavor. Make sure it says unsulfered on it. I like the brand Grandmas.
- Ground Ginger– you gotta have ginger in gingersnap cookies! We use powdered not fresh.
- Nutmeg– combines really nicely with the molasses and ginger!
- Cinnamon– We’re using all the cozy spices here!
This is a no clove recipe, but if you like the taste of it feel free to add it in!
How to make these cookies
- Cream the butter and sugar together until it’s like a paste. You can make these by hand using a medium sized bowl and a spatula or using any kind of mixer.
- Add in the molasses, and egg, and continue mixing until a loose batter forms.
- Next add the the dry ingredients, flour, baking soda, ground cinnamon, nutmeg, and ginger, plus some kosher salt.
- Scoop the cookies using a small cookie scoop or a kitchen spoon (the larger one) and roll into balls.
- Roll the balls in more sugar to coat. Place 6 cookies on a cookie sheet and bake in batches- no need to chill!
- Bake for 15 minutes on 350° F.
Storing and freezing instructions
Store the cookies in an airtight container for up to 5 days on the counter. To freeze the cookies you can either freeze the dough or the actual cookie once baked. To freeze the cookie dough follow up to step 5, then place the balls on a cookie tray and freeze for one hour. Then transfer to a freezer safe bag.
To freeze baked cookies, line them in an airtight freezer safe plastic bag and freeze for up to 3 months.
Why are these guys called gingersnaps?
Because they should snap when you eat them! These are not the soft kind of ginger cookie, they are the chewy snappy kind that make them different from other types of gingerbread cookies.
Hungry for more cookies? These are some reader favorites:
- Coffee Chocolate Chunk Cookies
- Chocolate Brownie Cookies- also no chill!
- Small Batch Chocolate Chip Cookies
- Funfetti cookies
- Best Oatmeal Chocolate Chip Cookies Ever
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Crispy Gingersnap Cookie Recipe
- 1 cup butter softened
- 1 cup granulated sugar plus 1/2 cup more for rolling cookies
- 1/4 cup molasses unsulfered
- 1 egg large
- 2 1/4 cup all purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp kosher salt
- Preheat the oven to 350° F and line two cookie sheets with parchment paper.
- In a medium sized bowl or in the bowl of a stand mixer, combine the 1 cup butter with the 1 cup sugar and cream until a paste forms. Use a sturdy spatula if you're making this by hand or use the paddle attachment if using a mixer.
- Add in the 1/4 cup molasses and one egg and mix until a loose batter forms.
- In a small bowl or piece of parchment paper, combine the 2 1/4 cup flour with the 1 1/2 tsp baking soda and 1/2 tsp each of ground cinnamon, nutmeg, and ginger along with 1/4 tsp kosher salt. Add to the wet ingredients and mix until a firm batter forms.
- Pour the remaining 1/2 cup sugar in a small bowl. Scoop out the cookie dough using a small ice cream scoop or a large kitchen spoon. Roll the dough balls into the sugar, then stagger 6 at a time in a baking sheet.
- Bake for 15 minutes until the tops are crinkled!