Look no further for a chewy, soft gingersnap cookie recipe—this is it. These cookies are full of warm spice and molasses flavor, and they’re surprisingly easy to make.
Originally published November 2014 — text and photos updated to include clearer instructions and step-by-step images.
I bake more cookies in December than at any other time of year, and these soft gingersnaps are always on my holiday list. They join family favorites like kourabiedes and seven-layer cookie bars when I assemble my cookie trays. This version is special: soft and chewy in the center with slightly crisp edges, and it includes a couple of optional ingredients that deepen the flavor.
Why you’ll love this recipe:
- Soft, chewy gingersnap cookies with bold molasses and warm spice notes.
- Simple to prepare—the only real wait is chilling the dough so the cookies don’t spread too much.
- Festive enough for holiday trays yet welcome any time of year.
- Store well in an airtight container for up to two weeks, so they’re great for gifting.
Recipe ingredients
This recipe uses basic pantry staples plus two optional ingredients that add depth and brightness.
Ingredient notes
- Unsalted butter: I use unsalted so I can control the salt level. If you use salted butter, reduce or omit the 1/2 teaspoon salt.
- Brown sugar: Use light or dark brown sugar — both work well.
- Granulated sugar: The dough uses granulated sugar, and the dough balls are rolled in granulated or sparkle sugar before baking for a pretty finish.
- Orange zest: Optional but recommended for a bright, citrus lift that complements the spices.
- Instant espresso powder: An optional “secret” ingredient that enhances the spice and molasses flavors without making the cookies taste like coffee.
How to make these cookies
These gingersnaps come together quickly once the butter and egg are at room temperature. Chilling the dough is an important step to keep the cookies from spreading too much during baking.
Pro tip: Cut the butter into small cubes so it softens faster. To bring an egg to room temperature quickly, place it in a bowl of warm (not hot) water for 10 minutes.
- Whisk together the dry ingredients: flour, baking soda, ground ginger, instant espresso powder (optional), cinnamon, ground cloves and salt.
- Cream the softened butter with the brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg on low speed until combined, then stir in the molasses and orange zest (if using).
- Gradually add the dry mix to the wet ingredients, mixing on low just until combined. Cover the dough and chill for up to 2 hours or overnight.
- Preheat oven to 375°F. Line baking sheets with parchment paper and position oven racks in the upper and lower thirds. If the dough was chilled overnight, let it warm slightly so it’s easier to scoop.
- Using a 1½” cookie scoop (about 1½ tablespoons), scoop dough and roll into balls. Roll each ball in the remaining 1/4 cup granulated sugar or sparkle sugar to coat.
- Place dough balls about 2 inches apart on prepared sheets. Bake 8–12 minutes, switching pans between racks and rotating halfway through. Cookies are done when the edges are set and just beginning to crisp. Cool 10 minutes on the sheet, then transfer to a rack to cool completely.
FAQs
Traditionally, gingersnaps are thin, crisp ginger cookies that “snap” when broken. This recipe yields a softer, chewier cookie with crisp edges, so it’s a softer take on the classic.
What’s the difference between gingersnaps and molasses cookies?
They’re very similar. Gingersnaps are often crisper and may contain more ginger, while molasses cookies can be softer and sometimes have less ginger. Technique and chilling influence texture.
How long do these cookies stay fresh?
Stored in an airtight container at room temperature, they keep well for up to 2 weeks. You can also freeze them for up to 3 months.
Recipe notes
- Shortcuts and tips: Cut butter into small pieces to speed softening. Warm water for 10 minutes brings an egg to room temperature quickly.
- Chill time: The recipe includes 2 hours of chilling, but overnight is fine. If you prefer thinner, crisper cookies, you can skip chilling.
- Bake time varies by oven—begin checking after 8 minutes. Longer baking yields crisper cookies.
- Serving idea: Make 36 smaller cookies (about 1 tablespoon each) and sandwich ice cream between two cookies for festive ice cream sandwiches.
- Storage: Airtight container at room temperature up to 2 weeks; freeze for up to 3 months.
More Christmas cookies you’ll love:
- Chewy double chocolate peppermint cookies
- Cranberry orange biscotti
- Gingerbread cookies
- Gluten-free peanut butter blossoms
- Kourabiedes (Greek butter cookies)
- Red velvet sandwich cookies
If you make this recipe, I’d love to hear from you—leave a comment or rating where you found the recipe.
Gingersnap Cookie Recipe
Yield: 24 cookies
Prep time: 15 mins | Cook time: 30 mins | Additional time (chill): 2 hrs | Total time: about 2 hrs 45 mins
Ingredients
- 2 1/4 cups plus 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons instant espresso powder (optional)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar, plus 1/4 cup for rolling (sparkle sugar optional)
- 1 large egg, room temperature
- 1/3 cup molasses
- 1 tablespoon orange zest (optional)
Instructions
- Whisk the flour, baking soda, ginger, espresso powder (if using), cinnamon, cloves and salt together; set aside.
- Cream the butter with the brown sugar and 1/2 cup granulated sugar until light and fluffy (2–3 minutes).
- Add the egg and mix on low until incorporated. Stir in molasses and orange zest.
- Mix in the dry ingredients on low until just combined. Cover and chill for 2 hours or overnight.
- Preheat oven to 375°F. Line baking sheets with parchment paper. Scoop 1½-tablespoon portions of dough, roll into balls and coat in remaining granulated or sparkle sugar.
- Place balls 2 inches apart on sheets. Bake 8–12 minutes, rotating pans and switching racks halfway through. Cool on the baking sheet 10 minutes, then transfer to a wire rack to cool completely.
Nutrition (per cookie)
Serving: 1 cookie • Calories: 183 kcal • Carbohydrates: 29 g • Protein: 3 g • Fat: 6 g • Saturated Fat: 4 g • Cholesterol: 23 mg • Sodium: 151 mg • Potassium: 108 mg • Fiber: 1 g • Sugar: 12 g • Vitamin A: 188 IU • Vitamin C: 1 mg • Calcium: 20 mg • Iron: 1 mg
Equipment
- Rimmed baking sheets (two)
- Parchment paper
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