Name: Homemade Gingersnap Cookies
Total time: 25 min
Yield: 48 cookies
Cuisine: American
Ingredients: 3 ¾ cups unbleached all purpose flour; 1 ½ teaspoons baking soda; ¼ teaspoon salt; 3 teaspoons ground ginger; ¾ teaspoon ground cinnamon; ¼ teaspoon ground allspice; 1 cup granulated sugar; 1 cup packed light brown sugar; ¾ cup unsalted butter softened; 2 large eggs; ½ cup dark molasses

Homemade Gingersnap Cookies

Gingersnap cookies are full of delicious spices like ginger, cinnamon and allspice. These firm but chewy cookies are great for exchanges or just for having around the house for family. They’re really good warm, but wonderful at room temperature too. We like to make these gingersnaps and my Snickerdoodles at Christmastime.

Total 25 minutes

Serves 48 cookies

Desserts

American

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christmas container full of gingersnaps more

Gingersnap Cookies Recipe

I was never a fan of hard gingersnaps like you buy in a box. So this softer version is definitely more my style. These gingersnap cookies are full of spice and perfect with a glass of milk.

stack of ginger snap cookies

Ingredients needed for this gingersnap cookie recipe

Dry ingredients: all-purpose flour, baking soda, salt
Spices: ground ginger, ground cinnamon, ground allspice
Wet ingredients: sugar, light brown sugar, unsalted butter, eggs, dark molasses

ingredients for gingersnap cookies

Baking Tips:

Softened butter means you should take it out of the fridge about 20 minutes before using it. You don’t want it too soft.
For best baking results, bring the eggs out at the same time as the butter.
Insulated baking sheets are my favorite, but you can use any cookie sheets lined with parchment.

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Helpful Kitchen Tools

Stand mixer
Measuring cups and spoons
Insulated baking sheets
Silicone baking mat

How to Make Gingersnap Cookies

Start by preheating your oven to 350 degrees F. Line a couple of insulated baking sheets with parchment paper or a silicone baking mat.

illustrated step photos for making gingersnaps

In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and allspice. Set aside.
In mixer on low speed, combine both sugars and butter for 15-20 seconds. Increase speed to medium-high and beat until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add molasses and beat until well combined, batter will look smooth and silky.
Gradually add in the flour mixture to form a fairly stiff dough.
Using a cookie scoop, place 1-inch balls on prepared baking sheets, about 1 1/2 inches apart.
Bake for 10-11 minutes for soft cookies, 13-14 for crisp.
Remove from oven. Cookies will appear puffed, but will settle as they cool. Leave on baking sheets for 4-5 minutes then transfer to cooling racks to cool completely.

I hope you love these gingersnap cookies just as much as we do. Happy Holidays!

gingersnap cookies on a baking rack