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Gingersnap Cookie Recipe on White Snowflake Plate

Gingersnap Cookies Recipe (aka Gingersnaps)

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.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings 10 servings
Calories 166kcal



  • 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.



  • This recipe makes about 60 small cookies. Each serving is 6 cookies for a total of 10 servings.
  • If the dough is difficult to scoop, cover it with plastic wrap and refrigerate 15 minutes before scooping.
  • Store the cookies in an airtight container at room temperature for up to 2 weeks.


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