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This classic ginger snap cookies recipe makes crispy cookies flavored with molasses and Christmas spices. Just like the name says, gingersnaps are rich with ginger and spice flavor and should be crisp 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 Christmas cookie tray.
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 holiday tea, something 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 Nana’s Christmas cut out cookies or Russian tea cakes (that mom 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 ginger snap cookies take me back to Buffalo for those snowy, festive holiday afternoons with my mom and sister.
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 taste like Christmas, and are the perfect thing to dunk in a cup of steaming hot tea, Gingerbread Latte, Eggnog Latte, or Peppermint Mocha Latte.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- 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 – I use whole milk, but 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
How to Make This Ginger Snap Cookies Recipe
This easy holiday cookie recipe is made in one bowl with no fancy equipment needed. And they taste way better than any cookies that come out of a box!
- Melt the butter and let it cool a bit. Whisk together the melted butter and other liquid ingredients. Stir in the flour and other dry ingredients.
- The dough is sticky. If it’s difficult to scoop because it seems wet, cover it with plastic wrap and refrigerate 15 minutes before scooping. (Don’t be tempted to add more flour!)
- 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.
- 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.
Storage
These cookies stay fresh for quite a while. Store them in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 6 months. If you’re looking for cookies that ship well to send to loved ones as holiday gifts, this recipe is a great option!
Tips For Success
- This cookie dough is sticky. If it’s difficult to scoop because it seems wet, cover it with plastic wrap and refrigerate 15 minutes before scooping. However, don’t be tempted to add more flour!
- Make sure to coat the dough balls well in sugar. This not only adds the perfect finishing touch of sweetness, but it also helps get their lovely crackled look.
- As soon as they’re out of the oven, use a glass to flatten each cookie. This helps achieve their classic super crisp texture.
- For maximum crispness, don’t serve these warm. These cookies crisp more as they cool.
Frequently Asked Questions
Both types of cookies have molasses and warm spices. However, molasses cookies are typically soft and chewy, while gingersnaps are crispy. Additionally, molasses cookies are usually bigger.
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 on the back of your palate and creates a balanced spice profile.
It truly makes these cookies something special.
More Festive Holiday Treats for Your Cookie Tray
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Ginger Snap Cookies Recipe (aka Gingersnaps)
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Ingredients
- 4 tablespoons unsalted butter melted and cooled slightly
- 6 tablespoons light brown sugar lightly packed
- 1 tablespoon blackstrap molasses
- 1 tablespoon milk
- 1 large egg yolk
- 1/2 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/8 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/16 teaspoon black pepper
- 1/2 cup sugar for rolling the cookies
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: This dough will be sticky. If it’s 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 or in the freezer for up to 6 months. If you’re looking for cookies that ship well to send to loved ones as holiday gifts, this recipe is a great option!
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on December 10, 2020 and updated on December 2, 2024.
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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Is that the right baking temp 315°? I have a similar recipe for 350° .
Would love to make them to see the difference!
Thanks
Cam, Yes, 315F is the correct temperature. I hope you enjoy the cookies if you give them a try! :)
I absolutely love these cookies! They are the perfect way to launch into the holidays! 🥰😋🦃🧑🎄