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    Recipes » Desserts » Cookies and Brownies

    Gingersnap Cookies

    Published: Nov 8, 2021 · Modified: Dec 9, 2021 by Marissa Stevens · 8 Comments

    Vegetarian

    This post may contain affiliate links.

    Jump to Recipe
    Gingersnap Cookies stacked on a white marble board.

    These are Gingersnap Cookies with attitude: ultra crunchy with punchy ginger flavor. Puffy, buttery and small enough to devour in two bites, they're completely irresistible!

    Gingersnap Cookies stacked on a white marble board.

    Gingersnaps are a must make cookie at Christmas time, but until I tried this recipe, they stood in the shadows of cookies I preferred. The problem was they were a little bit boring and didn't have quite the level of crunch I was looking for. But these are different.

    Jump to:
    • Ingredients You Need to Make Gingersnap Cookies
    • More Delicious Holiday Cookies
    • How to Make Gingersnap Cookies
    • Crispy Gingersnap Cookies
    • 💬 Comments

    Ingredients You Need to Make Gingersnap Cookies

    Gingersnap Cookies Ingredients on a white marble board.
    • Sugar: granulated white sugar
    • Baking Soda
    • Ground Cinnamon
    • Ground Ginger
    • Real Vanilla Extract
    • Butter: salted or unsalted
    • Unsulphured Molasses: not blackstrap molasses
    • Egg: cold from the refrigerator
    • Flour: whole wheat flour
    • Raw Sugar: or Demerara sugar to coat the dough balls
    Gingersnap Cookies stacked on a white marble board photographed from overhead.

    I have Stella Parks to thank. Her recipe amps up the traditional cookie with more spice than would have ever occurred to me. "I love gingersnaps with the burning heat of a thousand suns," she says. And she means it.

    Because I love gingersnaps with the burning heat of only five hundred suns, I've toned down the spices a bit (which also simplified the recipe): nixing the fresh ginger, reducing the ground ginger, and adding a bit of cinnamon. They're the best version of this cookie I've ever tasted and the ideal component for making one spectacular Gingersnap Crust for Pumpkin Chiffon Pie.

    Gingersnap Cookies overlapping on a white marble board.

    More Delicious Holiday Cookies

    • Soft Sugar Cookies
    • World Peace Cookies
    • Butter Cookies
    • Italian Wedding Cookies
    • Coconut Macaroons made with Homemade Sweetened Condensed Milk

    How to Make Gingersnap Cookies

    Mix sugar, baking soda, cinnamon, ginger, vanilla, butter and molasses on low in the bowl of a stand mixer until just combined. Increase heat to medium and mix until pale and fluffy, scraping down the sides as needed. Add egg and beat 2 minutes more. Reduce speed to low and add flour, mixing until you have a soft dough.

    • butter sugar molasses and spices in stand mixer bowl.
    • butter mixture in stand mixer.
    • fluffy butter mixture in stand mixer.
    • flour just added to butter mixture in stand mixer.
    • gingersnap dough ready to scoop.

    Scoop dough into 1-tablespoon portions and roll first between your palms and then in sugar to coat on all sides. Arrange sugar coated dough balls 2-inches apart on parchment lined baking sheets.

    • rolling gingersnap dough balls in raw sugar.
    • gingersnap cookie dough balls on baking sheet.

    Bake in the center rack of a 350˚F preheated oven 22 minutes, until puffed and brown. Remove from oven and place cookies on baking sheet to wire cooling rack to cool for 2 hours. Serve or store in an airtight container at room temperature for up to 3 weeks.

    baked gingersnap cookies on baking sheet.
    Gingersnap Cookies stacked on a white marble board.

    Crispy Gingersnap Cookies

    Marissa Stevens
    Perfectly spiced and impossibly crispy, these gingersnaps are irresistible! Recipe adapted from Stella Parks.
    5 from 3 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 44 mins
    Total Time 1 hr 9 mins
    Course Dessert
    Cuisine American
    Servings 48 cookies
    Calories 71 kcal

    Ingredients
      

    • 1 cup granulated sugar 200g
    • 1 ¾ teaspoons baking soda
    • 1 teaspoon ground cinnamon
    • 4 teaspoons ground ginger
    • 1 tablespoon vanilla extract
    • ¾ cup unsalted butter 1 ½ sticks, at room temperature
    • ¼ cup unsulphured molasses not blackstrap, 60g
    • 1 large egg cold
    • 2 ½ cups whole wheat flour 340g
    • raw sugar for finishing

    Instructions
     

    • Adjust oven rack to the middle and preheat to 350˚F.
    • Line two half sheet pans with parchment paper.
    • In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, baking soda, cinnamon, ginger, vanilla, butter and molasses. Mix on low until just combined then increase to medium and beat until pale and fluffy, about 5 minutes, scraping down the sides as necessary. Add egg and beat 2 minutes more. Reduce speed to low and sprinkle in flour; continue mixing until you have a soft dough.
    • Add raw sugar to shallow bowl for coating dough balls.
    • Scoop dough into 48 level, 1-tablespoon portions (I recommend using a 1-tablespoon scoop). Roll each portion into a smooth round and place in raw sugar; turn to coat all sides and place on prepared baking sheets 2-inches apart (do not flatten).
    • Bake (one baking sheet at a time) until puffed and brown, about 22 minutes. Transfer cookies on baking sheet to wire cooling rack to cool for 2 hours to allow cookies to crisp up completely. Serve or store baked cookies at room temperature in an airtight container for up to 3 weeks.

    Notes

    1. Refrigerate unbaked, portioned dough for up to 1 week or freeze for up to 2 months. Bring to room temperature before rolling in sugar and baking. 

    Nutrition

    Calories: 71kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 12mgSodium: 43mgPotassium: 54mgFiber: 1gSugar: 6gVitamin A: 95IUVitamin C: 1mgCalcium: 8mgIron: 1mg
    Keyword Christmas
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Cookies and Brownies

    • Peanut Butter Sandwich Cookies
    • Italian Wedding Cookies
    • Oat Flour Chocolate Chip Cookies
    • Almond Flour Peanut Butter Cookies

    Reader Interactions

    Comments

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      Recipe Rating




    1. Ben | Havocinthekitchen says

      November 10, 2021 at 4:53 am

      5 stars
      Marissa, these cookies look stunning and so festive. Indeed, I was considering to make gingersnap cookies soon because I recently bought some, and guess what? They were basically tasteless - too much sugar, no ginger flavor whatsoever. Definitely homemade cookies, including these ones, will not disappoint!

      Reply
      • Marissa Stevens says

        November 10, 2021 at 10:21 am

        Thank you, Ben! I hope you'll try these during the holidays - I promise they won't disappoint.

        Reply
    2. Cheyanne @ No Spoon Necessary says

      November 09, 2021 at 4:35 pm

      5 stars
      Gahhh - ginger snaps are a weakness of mine during the holiday season! I absolutely love them and yours look SO dang good!!! I’m drooling!! Definitely trying this recipe soon!!

      Reply
      • Marissa Stevens says

        November 10, 2021 at 10:22 am

        I love to hear that, Cheyanne! Thank you!

        Reply
    3. David @ Spiced says

      November 09, 2021 at 4:53 am

      5 stars
      Now these look amazing! Like you, I enjoy gingersnap cookies, but they never jumped ahead of other classic cookies. However, now I'm craving a batch of these homemade gingersnap cookies. That crunchy sugar topping....

      Reply
      • Marissa Stevens says

        November 10, 2021 at 10:22 am

        They're pretty addictive, David...haha. I hope you'll give them a try!

        Reply
    4. angiesrecipes says

      November 08, 2021 at 11:08 am

      They turned out perfect with raw sugar coating!

      Reply
      • Marissa Stevens says

        November 10, 2021 at 10:22 am

        Thanks, Angie!

        Reply

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