Gingersnap Cookies

These gingersnap cookies are made with butter, molasses, and warm spices like ginger and cinnamon for a classic homemade flavor. Crisp on the edges with a tender center, they are perfect for holiday baking, cookie exchanges, or everyday desserts. This easy gingersnap cookie recipe pairs well with coffee or tea and can be served plain or with pumpkin dip for a seasonal twist. Ideal for make-ahead dough, freezer-friendly storage, and quick baking, these cookies are a reliable choice for festive treats and family baking.

Ingredients

• 3/4 cup butter, softened (170 g)
• 1 cup granulated sugar (200 g)
• 1 large egg
• 1/4 cup molasses (60 ml)
• 2 cups all-purpose flour (250 g)
• 2 teaspoons baking soda (8 g)
• 1/2 teaspoon salt (3 g)
• 1 tablespoon ground ginger (6 g)
• 1 teaspoon ground cinnamon (2.5 g)
• Pumpkin dip, optional, for serving

Instructions

1. In a large mixing bowl, beat the butter and sugar until light and creamy.
2. Add the egg and molasses, mixing until fully combined.
3. Stir in the flour, baking soda, salt, ginger, and cinnamon until a soft dough forms.
4. Cover the dough and refrigerate for 15–20 minutes to firm up.
5. Preheat the oven to 350°F (180°C).
6. Scoop the dough into small balls and place them on an ungreased baking sheet, spacing them slightly apart.
7. Bake for 10–12 minutes, or longer for crispier cookies.
8. Allow to cool slightly before serving, optionally with pumpkin dip.

Tips

• Chill the dough to prevent excessive spreading during baking.
• For extra crunch, bake the cookies an additional 1–2 minutes.
• Let cookies cool on the baking sheet for a few minutes before transferring to a rack.

Variations and Substitutions

• Roll the dough balls in sugar before baking for a classic crackled look.
• Replace half the butter with margarine if needed.
• Add a pinch of ground cloves or nutmeg for a warmer spice profile.
• Use brown sugar instead of granulated sugar for a deeper flavor.

FAQs

Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 24 hours before baking.

How should I store gingersnap cookies?
Store in an airtight container at room temperature for up to 5 days.

Can these cookies be frozen?
Yes, baked cookies or unbaked dough balls freeze well for up to 2 months.

Serving Suggestions

• Serve with pumpkin dip or cream cheese dip.
• Pair with tea, coffee, or hot chocolate.
• Crumble over ice cream or yogurt for added texture.

Why You’ll Love This Recipe

• Simple ingredients and easy preparation
• Classic spiced flavor with a perfect snap
• Versatile texture, from soft to crispy
• Great for holidays, gatherings, or everyday baking

Gingersnap Cookies

Recipe by el hassan

Servings

24

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

135

kcal

Ingredients

• 3/4 cup butter, softened (170 g)

• 1 cup granulated sugar (200 g)

• 1 large egg

• 1/4 cup molasses (60 ml)

• 2 cups all-purpose flour (250 g)

• 2 teaspoons baking soda (8 g)

• 1/2 teaspoon salt (3 g)

• 1 tablespoon ground ginger (6 g)

• 1 teaspoon ground cinnamon (2.5 g)

• Pumpkin dip, optional, for serving

Directions

• In a large mixing bowl, beat the butter and sugar until light and creamy.
• Add the egg and molasses, mixing until fully combined.
• Stir in the flour, baking soda, salt, ginger, and cinnamon until a soft dough forms.
• Cover the dough and refrigerate for 15–20 minutes to firm up.
• Preheat the oven to 350°F (180°C).
• Scoop the dough into small balls and place them on an ungreased baking sheet, spacing them slightly apart.
• Bake for 10–12 minutes, or longer for crispier cookies.
• Allow to cool slightly before serving, optionally with pumpkin dip.