Classic chewier gingersnaps cookies

Name: Classic chewier gingersnaps cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup (1 1/2 sticks) unsalted butter, softened; 1 cup granulated sugar, plus more for rolling; 1 large egg; 1/4 cup molasses

Author: Tessa

Published: August 9, 2025

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Gingersnaps have been a staple in my kitchen for as long as I can remember, filling the house with that incredible, warm spice aroma that instantly feels like home. There’s just something magical about pulling a tray of these golden beauties from the oven, watching them crackle ever so slightly as they cool. This particular recipe is my go-to because it’s not just easy; it consistently delivers that perfect balance of crisp edges and a wonderfully chewy center that everyone adores. Over years of baking, I’ve perfected these classic cookies, and now I’m thrilled to share my secrets with you.

Why You’ll Love These Gingersnaps

You’re going to fall head over heels for these Gingersnaps because they hit all the right notes! They’re incredibly easy to whip up, even for a beginner baker, yet they deliver a complex flavor and texture that tastes like you spent hours in the kitchen. Every bite offers that delightful contrast of a crisp edge giving way to a soft, chewy middle, all infused with a comforting blend of warm spices. Get ready for your new favorite cookie!

The Perfect Balance of Crisp and Chewy Gingersnaps

The magic of these Gingersnaps lies in their exquisite texture. We achieve that coveted crisp exterior thanks to a quick bake and the sugar coating, while the molasses and precise flour ratio ensure a wonderfully chewy interior. It’s truly the best of both worlds, giving you that satisfying snap followed by a tender, melt-in-your-mouth experience.

Warm Spices in Every Bite of These Gingersnaps

What truly defines these Gingersnaps is their incredible spice profile. We’re talking about a harmonious blend of ground ginger, cinnamon, and cloves that creates a deeply aromatic and comforting flavor. Each spice plays its part, delivering warmth, a hint of sweetness, and that unmistakable, cozy holiday feeling with every single bite.

Gingersnaps - detail 1

Essential Ingredients for Delicious Gingersnaps

Creating truly delicious Gingersnaps starts with using the right ingredients. I always say that a recipe is only as good as what you put into it, and for these cookies, that means fresh, high-quality components. Don’t skimp on these essentials, as each one plays a vital role in achieving that perfect balance of flavor and texture. You’ll find that having everything measured out and ready to go before you start mixing makes the whole process so much smoother and more enjoyable!

Dry Ingredients for Your Gingersnaps

2 1/4 cups all-purpose flour: The foundation of our cookies, providing structure.
2 teaspoons ground ginger: For that signature spicy kick in our Gingersnaps.
1 teaspoon ground cinnamon: Adds warmth and aromatic sweetness.
1/2 teaspoon ground cloves: A deep, pungent spice that complements the ginger beautifully.
1 teaspoon baking soda: Our leavening agent, helping the cookies rise and spread.
1/4 teaspoon salt: Balances the sweetness and enhances all the other flavors.

Wet Ingredients for Perfect Gingersnaps

3/4 cup (1 1/2 sticks) unsalted butter, softened: Crucial for tenderness and flavor. Make sure it’s truly softened, not melted!
1 cup granulated sugar, plus more for rolling: Provides sweetness and helps create that crisp exterior on the Gingersnaps.
1 large egg: Binds everything together and adds richness.
1/4 cup molasses: The secret to that deep color, chewiness, and classic ginger flavor.

How to Make Irresistible Gingersnaps

Now that we have all our wonderful ingredients ready, it’s time for the fun part: bringing these irresistible Gingersnaps to life! I’ll walk you through each step, making sure you feel confident and excited about the baking process. Don’t worry, even if you’re new to baking, these instructions are clear and easy to follow. We’re aiming for perfectly spiced, beautifully textured cookies that will make your kitchen smell absolutely divine!

Preparing Your Kitchen for Gingersnaps

Before you even think about mixing, let’s get our kitchen ready. First, preheat your oven to 350°F (175°C). This ensures your oven is at the correct temperature when your dough is ready, preventing uneven baking. Next, line your baking sheets with parchment paper. This little step makes cleanup a breeze and stops your delicious Gingersnaps from sticking.

Mixing the Gingersnaps Dough

In a medium bowl, whisk together your flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set this dry mixture aside. Now, in a large bowl, cream together your softened butter and 1 cup of granulated sugar until it’s light and fluffy – this usually takes about 2-3 minutes with an electric mixer. Then, beat in the large egg until fully incorporated, followed by the molasses. Mix until everything is well combined and has a rich, dark color. Finally, gradually add your whisked dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the Gingersnaps dough; a few streaks of flour are fine!

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Baking Your Gingersnaps to Perfection

Once your dough is ready, roll it into 1-inch balls. I like to keep them uniform in size for even baking. Roll each ball generously in granulated sugar – this gives our Gingersnaps that signature sparkle and a lovely crisp crust. Place the sugared dough balls about 2 inches apart on your prepared baking sheets. Bake for 9-11 minutes; you’re looking for edges that are set and centers that are still slightly soft. They’ll firm up as they cool. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking and helps them set properly.

Tips for the Best Gingersnaps

To truly master these Gingersnaps, a few insider tips can make all the difference. I’ve learned these through countless batches, and they’ll help you achieve your desired texture and make your baking experience even smoother. Paying attention to these small details will elevate your cookies from good to absolutely phenomenal!

Achieving Your Preferred Gingersnaps Texture

Do you love your Gingersnaps super chewy or extra crisp? You’re in control! For a chewier cookie, bake them for the shorter end of the time range, around 9 minutes. The centers will look slightly underdone, but they’ll set beautifully as they cool. If you crave a crispier snap, bake for 11-12 minutes, letting them get a little darker around the edges.

Making Gingersnaps Dough Ahead of Time

One of my favorite shortcuts for these Gingersnaps is preparing the dough in advance. You can mix the dough, roll it into balls, and even coat them in sugar, then refrigerate for up to 3 days. This is perfect for holiday baking or when you want fresh-baked cookies on demand. Just pull them out and bake as directed!

Common Questions About Gingersnaps

Baking is full of questions, and I’ve heard them all when it comes to these delightful Gingersnaps! Whether you’re wondering about ingredient swaps, how to keep them fresh, or why they didn’t quite turn out as expected, I’ve got your back. Here are some of the most frequent questions people ask, along with my best advice to ensure your next batch of spicy cookies is a resounding success.

Can I Substitute Ingredients in These Gingersnaps?

While this recipe for Gingersnaps is pretty perfect as is, you can make minor tweaks. You can experiment with other ground spices like allspice or a touch more clove for a bolder flavor. However, I don’t recommend substituting the molasses, as it’s key to the color, chewiness, and distinct taste of these Gingersnaps.

How to Store Homemade Gingersnaps?

To keep your homemade Gingersnaps fresh and delicious, store them in an airtight container at room temperature. They’ll stay wonderfully crisp and chewy for up to one week. If you want to keep them longer, you can freeze them for up to 3 months; just thaw at room temperature before serving.

Why Are My Gingersnaps Flat or Too Hard?

Flat Gingersnaps usually mean your butter was too soft or melted, or your oven wasn’t preheated enough. Hard cookies often result from overbaking; remember, they continue to set as they cool. Make sure your baking soda is fresh, as old leavening agents can also affect texture. Always use a large egg for the best results!

Estimated Nutritional Information for Gingersnaps

For those curious about the numbers, each of these delightful Gingersnaps is estimated to contain around 120 Calories, with 5g of Fat, 1g of Protein, and 18g of Carbohydrates. Please remember, these figures are estimates and can vary based on the specific brands of ingredients you use. They’re a general guide to help you understand the nutritional breakdown of these yummy cookies!

Share Your Gingersnaps Experience

I absolutely adore hearing from you all! Once you’ve baked up a batch of these incredible Gingersnaps, please come back and share your experience. Did you love them? Did you make any fun adjustments? Leave a comment below, rate the recipe, or even better, tag me on social media so I can see your beautiful creations!