Old Fashioned Gingersnap Cookies

Name: Old-Fashioned Gingersnap Cookies Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups flour; 1 tbsp ground ginger; 2 tsp baking soda; 1 tsp ground cinnamon; 1/2 tsp salt; 3/4 cup butter (softened); 1 cup granulated sugar; 1 egg; 1/4 cup dark molasses; 1/3 cup granulated sugar; 1 tbsp ground cinnamon

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If you're craving something cozy, spiced, and irresistibly crisp around the edges, these Old Fashioned Gingersnap Cookies are about to become your new favorite treat. They're packed with warm ginger flavor, a hint of molasses, and that perfect sugary crunch in every bite. Whether you're baking for the holidays or just need a sweet pick-me-up, this recipe delivers big on flavor-and it's easier than you think. Let's just say, you won't stop at one.

Crispy gingersnap cookies neatly stacked on rustic wooden surface.

These cookies are especially loved during fall and winter-holiday cookie trays, cookie exchanges, and cozy evenings by the fire are the perfect time to bake them.

This recipe was inspired by my Peanut Butter Oatmeal Cookies and pairs wonderfully with my Oatmeal Raisin Cookies with Applesauce for a warm, nostalgic cookie round-up.

Cookies being flattened and lined up on a wooden board.

Ingredients

Flour holds everything together and gives the cookies structure.
Ground ginger adds that bold, spicy gingersnap flavor.
Baking soda helps the cookies spread and crack nicely.
Ground cinnamon brings cozy warmth to every bite.
Salt sharpens and balances the flavors.
Butter makes the cookies rich, soft, and chewy.
Sugar sweetens the dough and adds crisp edges.
Egg binds the dough and keeps the texture soft.
Dark molasses adds deep flavor and that classic dark color.
Extra sugar gives the cookies a sweet, crunchy coating.
Ground cinnamon mixes with sugar for a perfect final touch.

See recipe card for quantities.

How to Make Gingersnap Cookies

Dry ingredients combined in a large mixing bowl.

Preheat oven to 350°F. Line a baking sheet with parchment paper. In a bowl, mix flour, ginger, baking soda, cinnamon, and salt. Set aside.

Batter ingredients combined in a large bowl.

In another bowl, beat the butter and sugar until well combined. Add the egg and molasses.

Gradually add the dry mixture into the wet mixture. Mix until dough forms.

Hand shaping a spiced cookie dough in a large bowl with visible brown sugar and pumpkin pie spice mixture.

Shape dough into 1-inch balls. Roll each one in cinnamon sugar.

Baking pan with parchment paper and scooped batter ready to bake.

Place 2 inches apart on the baking sheet. Bake for 10 minutes, or until tops crack slightly and feel set.

Let them cool before serving.

Hint: These cookies flatten more than most, so space dough balls well on the baking sheet to avoid merging.

Substitutions & Variations

Gluten-free: Use certified 1:1 gluten-free flour.
Vegan: Replace butter with a vegan butter and use a flax "egg" plus maple syrup instead of molasses.
Flavor boost: Add a pinch of cardamom or cloves for extra warmth.

See this spicy version of this recipe on my website! (placeholder for in-content link)

💭Crucial Success Tips

Don't overbake-pull them out when the tops crack and feel just set. They'll firm up as they cool and stay chewy inside.

FAQ

Can I skip rolling in cinnamon sugar?

Yes-you can bake them plain, but the coating adds crunch and that classic snap-cookie touch.

What if I don't have dark molasses?

Regular molasses or a mix of maple syrup and a pinch of sugar works-it changes the flavor slightly but still gives sweetness and chew.

📖 Recipe

Tina

Old-Fashioned Gingersnap Cookies Recipe

These Old-Fashioned Gingersnap Cookies are crispy on the outside, soft in the center, and full of nostalgic spice and molasses flavor-just like Grandma used to make. Perfect for holiday trays or cozy nights in.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 26 cookies

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

2 cups flour
1 tablespoon ground ginger
2 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup butter softened
1 cup granulated sugar
1 egg
¼ cup dark molasses

For Coating:

⅓ cup granulated sugar
1 tablespoon ground cinnamon

Method

Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a bowl, mix flour, ginger, baking soda, cinnamon, and salt. Set aside.
In another bowl, beat the butter and sugar until well combined. Add the egg and molasses.
Gradually add the dry mixture into the wet mixture. Mix until dough forms.
Shape dough into 1-inch balls. Roll each one in cinnamon sugar. Place 2 inches apart on the baking sheet.
Bake for 10 minutes, or until tops crack slightly and feel set.
Let them cool before serving.

Notes

These cookies spread more than most, so be sure to space the dough balls out on the baking sheet.
Store them in an airtight container to keep them fresh and chewy.

How to Store Gingersnap Cookies

To keep your gingersnap cookies soft and fresh, store them in an airtight container at room temperature. They'll stay good for about a week, though they're best enjoyed within a few days. If you want to keep them longer, you can freeze them for up to three months. Just let them thaw at room temperature before serving-no need to reheat.