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Just like the name says, Gingersnaps are rich with ginger and spice flavor and should be crispy enough to “snap” when they break. Sweetened with brown sugar and aromatic with warm spices, these satisfyingly crunchy Gingersnap Cookies are a festive addition to a holiday cookie tray.

homemade gingersnap cookies on white snowflake plate

Before I moved away from Buffalo, my mom, my sister, and I had a holiday tradition. A couple times a week in December we’d get together for an afternoon at one of our houses.

We’d brew a pot of seasonal tea, sometime like peppermint, apple pie, or gingerbread, and munch on cookies as we chatted.

More often than not (because it’s Buffalo), it was snowing, and we’d usually have Christmas music playing. It was a completely festive, completely beautiful time.

If we were lucky, we’d have a plate of mom’s homemade cookies, something like her Cut Out Cookies or Russian Tea Cakes (that she always called Butter Balls!). But if we were pressed for time we’d buy a box of cookies at Wegmans, usually Gingersnaps because we all loved them.

These Gingersnap Cookies take me back to Buffalo for those snowy, festive holiday afternoons with my mom and sister.

close up top view of plate of homemade gingersnaps

What Do Gingersnap Cookies Taste Like?

These cookies are heavily spiced with ginger, cinnamon, and a few other spices.

Brown sugar sweetens them and adds subtle notes of caramel.

And just like the name says, they have a famously crispy “snap”!

They’re the perfect thing to dunk in a cup of steaming hot tea, Gingerbread Latte, Eggnog Latte, or Peppermint Mocha Latte.

top view of gingerbread lattes with gingersnaps

What is the Difference Between Gingersnaps and Molasses Cookies?

Both types of cookies have molasses and warm spices. However, Molasses Cookies are typically soft and chewy, while Gingersnaps are crispy.

gingersnap cookies graphic

The Best Easy Homemade Gingersnaps Recipe

This easy recipe for Gingersnaps is made in one bowl with no fancy equipment needed. And these cookies taste way better than anything that comes out of a box.

Black Pepper in Gingersnap Cookies

Don’t be tempted to skip the black pepper in this recipe. It’s a traditional ingredient in Gingerbread, and it adds just a touch of heat in the back of your palate.

It truly makes these cookies something special.

Ingredients

ingredients for gingersnap cookies
  • Butter – use unsalted here
  • Brown sugar – light or dark brown sugar will work, but I usually use light because that’s what I keep on hand
  • Molasses – look for blackstrap molasses for deeper, more complex flavor
  • Milk – any type of milk will work
  • Egg yolk – adds richness to these cookies
  • Vanilla – for aroma and to mellow out the spices a little
  • Flour – all-purpose flour is perfect for these cookies
  • Baking soda – this is our leavening agent
  • Salt – to balance the flavor and bring out everything else
  • Ginger – this is where most of the spice flavor comes from 
  • Cinnamon – a lovely warm spice that blends well here
  • Nutmeg – a fragrant spice that pairs well with cinnamon
  • Cloves – this smells like Christmas
  • Black pepper – this is our secret ingredient, don’t skip it
  • Granulated sugar – for rolling the cookies

Step-by-Step Instructions

how to make gingersnap cookies
  1. Melt the butter and let it cool a bit. Whisk together the melted butter and other liquid ingredients.
  2. Stir in the flour and other dry ingredients. If the dough is difficult to scoop because it’s seems wet, cover it with plastic wrap and refrigerate 15 minutes before scooping. (Don’t be tempted to add more flour!)
  3. Scoop the dough into 1 1/2-teaspoon sized balls. Roll each ball in sugar. Arrange the cookie balls on a baking tray, leaving about 1 1/2 inches between each.
  4. Bake until the cookies are golden and look crinkly, about 20 minutes at 315F. While the cookies are hot out of the oven, firmly (and carefully!) press them down with a glass to flatten. Let the cookies cool completely before serving.

How Long do Gingersnaps Last?

These cookies stay fresh for quite a while. Store them in an airtight container at room temperature for up to 2 weeks.

gingerbread lattes with gingersnap cookies on dark wooden table

More Festive Holiday Treats for Your Cookie Tray

easy gingersnap cookies recipe

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Gingersnap Cookies Recipe (aka Gingersnaps)

5 from 1 vote
Prep Time20 minutes
Cook Time20 minutes
Servings: 10 servings
Just like the name says, Gingersnap Cookies are rich with ginger and spice flavor and should be crispy enough to “snap”when they break. Sweetened with brown sugar and aromatic with warm spices, these satisfyingly crunchy Gingersnaps are a festive addition to a holiday cookie tray.

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Ingredients
 

Instructions
 

  • Preheat the oven to 315F. Line 2 half sheet pans (large baking trays) with parchment paper or silpat liners.
  • Whisk together the butter, brown sugar, molasses, milk, egg yolk, and vanilla in a large bowl.
  • Stir in the flour, baking soda, salt, ginger, cinnamon, nutmeg, cloves, and black pepper until well combined.
  • Scoop the cookie dough into 1 1/2-teaspoon sized balls and roll each in sugar.
  • Arrange the sugar coated cookie dough balls on the prepared baking trays about 1 1/2 inches apart.
  • Bake until the cookies are golden and crinkly looking, about 20 minutes, rotating the trays once halfway through.
  • As soon as the cookies come out of the oven, use a glass to press down on the top of each cookie to flatten.
  • To let the cookies crisp completely, let them cool before serving.

Video

Notes

  • Recipe Yield and Serving Size: This recipe makes about 60 small cookies. Each serving is 6 cookies for a total of 10 servings.
  • Refrigerate the Dough if Necessary: If the dough is difficult to scoop because it seems too soft or wet, cover it with plastic wrap and refrigerate 15 minutes before scooping. (Don’t add more flour!)
  • Storage: Store these cookies in an airtight container at room temperature for up to 2 weeks.

Nutrition

Serving: 6cookies | Calories: 166kcal | Carbohydrates: 29g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 91mg | Potassium: 52mg | Fiber: 1g | Sugar: 19g | Vitamin A: 166IU | Calcium: 17mg | Iron: 1mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Dessert
Cuisine: American
Keyword: Gingersnap Cookies, Gingersnap Cookies Recipe, Gingersnaps, Gingersnaps Recipe

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gingersnap cookies pin

This post was first published on An Edible Mosaic on December 10, 2020. I updated it with more information on December 2, 2022.

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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One Comment

  1. 5 stars
    I absolutely love these cookies! They are the perfect way to launch into the holidays! 🥰😋🦃🧑‍🎄

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