Gingersnap Cookies
A crisp gingersnap cookie, spiced to perfection and topped with coarse sparkling sugar. This is my tried & true family recipe for Old Fashioned Gingersnaps.
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The Best Old Fashioned Gingersnap Recipe
One of the most popular Christmas Cookies of all time, Gingersnaps have a special place in my kitchen (and heart!) this time of year. This recipe is for a textbook, molasses-rich, ginger & cinnamon, crunchy Gingersnap Cookie.
I also have a great recipe for Soft Gingersnaps, if that’s more to your liking.
Ingredients in Crunchy Gingersnaps
- Granulated sugar – You’ll put this in the dough and roll the cookie in it.
- Butter – I always, always use salted butter.
- Brown sugar
- Egg
- Molasses – This adds to the textbook rich gingersnap flavor.
- Vanilla extract
- All-purpose flour
- Ground ginger
- Cinnamon
- Baking soda
- Salt
- Coarse sparkling sugar – This adds a delicious texture and sweet interest to the cookie.
How to Make the BEST Gingersnaps
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
- With an electric hand mixer or in the bowl of a stand mixer, cream together the butter, 1 cup of granulated sugar and brown sugar.
- Add in the egg, molasses and vanilla, mixing until combined.
- Next, add in the flour, ginger, cinnamon, baking soda and salt. Mix until a very soft dough forms.
- Divide the dough into 1 1⁄2 tbsp portions and roll each portion into a mixture of the remaining sugar and coarse sparkling sugar before arranging on the pan.
- Bake in the preheated oven for 15- 17 minutes. Cool on the pan completely.
- Store at room temp in an airtight container for up to 3 days. Enjoy!
How to store Old Fashioned Gingersnaps
Store your cooled crunchy gingersnaps in an airtight container at room temperature. These are best eaten within 3 days, but you’re probably okay for up to 5 days.
Can I freeze Gingersnaps?
Yes, you totally can! Allow your cookies to cool and then place in a labeled ziptop bag. Freeze for up to 3 months! When you’re ready to eat, thaw on the counter or reheat in the oven (350° for 5-10 minutes) until warmed through.
Our Fave Ginger Cookies
Gingersnap Cookies
Ingredients
- 1 cup granulated sugar (plus extra for rolling)
- 1 cup salted butter
- 1/4 cup brown sugar
- 1 egg
- 1/3 cup molasses
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup coarse sparkling sugar
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
- Cream together the butter, 1 cup of granulated sugar and brown sugar.
- Add in the egg, molasses and vanilla, mixing until combined.
- Next, add in the flour, ginger, cinnamon, baking soda and salt. Mix until a very soft dough forms.
- Divide the dough into 1 1⁄2 tbsp portions and roll each portion into a mixture of the remaining sugar and coarse sparkling sugar before arranging on the pan.
- Bake in the preheated oven for 15- 17 minutes. Cool on the pan completely.
- Store at room temp in an airtight container for up to 3 days. Enjoy!
These are my new favorite! They’re the perfect size with the right amount of spicey flavor. They’re crunchy & hit the spot. Just what I wanted!
Hi. I wondered if it was better to freeze the sought as a log or already rolled cookies? I saw info about freezing already baked cookies, but I was hoping to prep several kinds of cookie dough in the next week so that I can bake them fresh to take to family next weekend and the weekend after Christmas.
Hi Lauren, I would freeze in cookie dough balls for easy baking! I’ve listed out my favorite way to freeze cookie dough in this post: https://cookiesfordays.com/how-to-freeze-cookie-dough/
I loved the flavor, BUT my cookies did NOT crack 🙁 They are delicious and crunchy, but sort of spread out. Any recommendations to achieve the cracks?
Do you make them into
Balls before rolling in the sugar, and then flatten at all or just leave as a ball when putting into the oven?
Hi Kathy, I roll these into balls before rolling into the sugar. You can flatten before baking, but I typically leave them in dough balls to bake.