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Gingersnap Cookies

Karissa Parrish (Ginger Snap)
These Gingersnap Cookies are filled with warm spices, are both soft and chewy, and have those classic crinkle tops. Look no further for the best and easiest gingersnap cookie recipe that would go great on your holiday cookie list!
Prep Time 10 mins
Cook Time 10 mins
Cooling Time: 10 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 18 cookies


  • Baking Sheets
  • Silicone Baking Mats
  • Cookie Scoop
  • Electric Stand Mixer
  • Mixing Bowls


  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup sugar
  • 1/4 cup molasses
  • 1 large egg, room temperature
  • 1/2 tsp vanilla extract
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 2/3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup sugar for rolling cookie dough


  • Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats. Set aside.
  • In the bowl of an electric stand mixer using the paddle attachment, cream together the butter and sugar on medium-high speed until combined (1-2 minutes). Then add the molasses, egg, vanilla extract, ginger, cinnamon, and cloves and mix on low speed just until combined. Use a silicone spatula to scrape down the sides of the bowl.
  • In a medium-sized bowl, whisk together the flour, baking soda, and salt. Slowly add it to the wet ingredients on low speed just until combined. Use your silicone spatula again to scrape down the sides of the bowl.
  • Put the 1/4 cup of sugar into a small bowl. Scoop the cookie dough into your hand using a 1.5 tablespoon cookie scoop and roll it into a ball. Roll the ball into the sugar and place onto the prepared baking sheet. Repeat with the rest of the cookie dough.
  • Bake for 10-12 minutes, just until the outside of the cookies start to brown a bit. Allow the cookies to cool on the baking sheet for 10 minutes (they will be soft when they come out of the oven) and then transfer them over to a wire rack to finish cooling.
  • Keep any leftover cookies in an airtight container on the counter for up to 7 days.


Baking Sheet: I highly recommend lining your cookie sheets with silicone baking mats. The cookies won't stick to the pan, clean up is easy, and your baking sheets last a lot longer.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Cookie Scoop: For all of my cookie recipes I use my 1.5 tablespoon cookie scoop. This makes for nice medium-sized cookies.
Molasses: Be sure to use unsulphured molasses, as it contains no preservatives or artificial flavors. I like to use Grandma's molasses as it is pure molasses.
Crinkle Tops: To create the crinkle top look, roll each cookie dough ball into granulated sugar before baking.
Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven. Since they’re really hot, the cookies will easily mold to that circular shape as you move around them.
Keyword classic gingersnap cookies, gingersnap cookies