This homemade Gingersnap Cookies Recipe creates cookies that are soft and chewy in the middle and a bit crispy on the edges! It’s filled with cozy spices which makes it a classic Christmas cookie!
There is no chill time, cutting out, or decorating cookies. This means in less than 30 minutes your house will smell amazing and you’ll be enjoying these cookies!
I’m usually 100% a chocoholic and I love this old-fashioned gingersnap recipe! That’s really saying something about how amazing they really are! Plus, they’re a classic Christmas cookie and are a fantastic addition to holiday goodie plates. Snickerdoodles, Peppermint Bark Sugar Cookies, Mint Blossoms, and Mint Chocolate Chip Cookies are all great choices too!
After trying several recipes I combined a couple of them together creating the most perfect gingersnap cookies ever! They are thick, chewy, soft, and crispy all at the same time! If you’ve never been into non-chocolate cookies before…trust me and try these anyway! Check out my gingerbread recipe, too!
Why This Recipe Works:
- Quick and easy! No chilling time, rolling dough out and cutting, or frosting. Plus, I have a trick for rolling the dough in sugar in no time!
- Best texture! Using shortening helps keep the cookies soft.
- Amazing flavor! Adding butter makes the cookies taste amazing!
- Keep well! Gingersnaps stay fresh for quite awhile, or freeze them for later!
You’ll need mostly simple pantry ingredients. Let’s talk about a few of them.
- Molasses: Medium or dark molasses is best because it will add nice flavor without overpowering the cookies.
- Shortening: You can use either the regular shortening or butter flavored shortening. I actually prefer regular shortening, but I didn’t have it last time I made these cookies.
- Butter: I always use salted, but you can also use unsalted and add an additional 1/4 a teaspoon of salt.
How to Make Gingersnap Cookies:
I love how easy these cookies are to make! Let’s walk through it! Be sure you preheat your oven before starting to make the dough so it will be ready when you are.
STEP 1: Cream butter, sugar, and molasses for about 2 minutes. Add eggs and cream again for a minute.
STEP 2: Measure and add flour, cinnamon, ginger, cloves, baking soda, and salt to a separate bowl and whisk to combine. Add to creamed butter mixture. Mix only until combined and there aren’t flour streaks anymore.
STEP 3: Use a cookie scoop to make balls of cookies. Roll cookies in your hands go make them smooth. Roll each cookie in granulated sugar. Set on baking sheet.
See my tip below for making caramel stuffed gingersnap cookies!
STEP 4: Bake cookies for 9-11 minutes. They’ll be cracked on top when they are done. Let them rest on the cookie sheet for a couple of minutes before removing them to a cooling rack. They’re going to keep baking while they’re sitting on the cookie sheet, so be sure you don’t overbake them.
- It’s important that each cookie is the same size so they will cook evenly. Using a cookie scoop is a good way to make sure they are uniform. This cookie scoop is the perfect size.
- To easily roll the cookies in sugar, add granulated sugar to a shallow round container with a lid. Set a few cookies in the container and replace the lid. Gently swirl the container. When you open the lid the cookies will be coated in sugar. Don’t worry too much if they aren’t completely round anymore. It will all work out as they bake.
- Sometimes I like to make caramel-filled gingersnap cookies. To do this add a Rolo candy to the cookie dough ball, then use your hands to stuff the candy inside and roll the cookie dough around it being sure to pinch the seems. This step is totally optional.
Gingersnaps will last for a week stored in an airtight container. Adding a piece of bread to the storage container helps keep them soft. Cookies that are a couple of days old can be microwaved to make them taste exactly like they did when they came out of the oven.
Yes! Store them in an airtight container for up to 6 months. Take them out of the refrigerator and let them come to room temperature when you’re ready to eat them.
Gingersnaps aren’t good for dogs to eat, but if they do happen to snatch one it will be okay.
Other Easy Cookie Recipes:
If you love this gingersnap cookies recipe you’re going to love these other easy cookie recipes! If a recipe isn’t easy, it’s probably not happening very often at my house! Here are a few of our favorites I know you’ll love too!
- Cake Mix Cookie Bars
- Peanut Butter Fudge Cookie Bars
- Peanut Butter Chocolate No Bake Cookies
- Salted Caramel No Bake Cookies
- Soft and Chewy Snickerdoodles
- Christmas Sugar Cookie Bars
I love it when you make my recipes and give me feedback! If you have a minute please comment below and leave a star ranking! Also, be sure to follow me on Pinterest, Instagram, and Facebook!
Gingersnap Cookies Recipe
- 3/4 cup butter room temperature
- 3/4 cup shortening
- 1 cup brown sugar
- 1 cup white sugar
- 2 whole eggs
- 1/2 cup dark molasses
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons soda
- 2 teaspoons cloves
- 2 teaspoons cinnamon
- 2 teaspoons ginger
For rolling the cookies in
- 1/3 cup granulated sugar
- Preheat oven to 375 degrees. Line baking sheets with parchment paper.
- Using an electric mixer, cream shortening, butter, brown sugar, and granulated sugar, together at medium speed for 2 minutes
- Add eggs and molasses. Cream again for 1 minute.
- Measure flour, baking soda, salt, cinnamon, ginger, and cloves and add to a separate bowl. Whisk to combine.
- Add dry ingredients to the creamed butter mixture. Mix only until combined.
- Using a cookie scoop make balls with the cookie dough. I like to use a scoop that's 1 1/2 Tablespoon size. Roll cookie dough between your palms to create smooth cookies. Roll cookies into granulated sugar to coat. SEE NOTE BELOW for tips on rolling cookies.
- Bake cookies for 9-11 minutes. 10 minutes was perfect in my oven. Cookies will be cracked on top. Let cookies rest on the baking sheet for a couple of minutes. The cookies will continue to bake while on the hot cookie sheet, so be sure to NOT overbake them. Remove to a wire cooling rack to completely cool.
- Add sugar to a shallow container with a lid.
- Add rolled cookies to the container and put the lid back on.
- Gently swirl the container. When you open it the cookies will be coated with sugar.
tried this recipe?
Make sure to share it with me! Leave a review or tag me on Instagram
Everyone in my family loves to eat these cookies for dessert.
Amy Engberson says
They’re always a hit!
Loved this recipe and used it for a cookie swap! Thank you for sharing!
Lindsay @ Life, Love and Sugar says
Oh my gosh, these look amazing! That oozy caramel is to die for! Pinned!
Britni @ Play. Party. Pin. says
This combines two of my favorite things – soft cookies and rolos. I might these might be my pick for our holiday cookie swap this year. Thanks for sharing on the weekend re-Treat link party!
Amy Engberson says
I have to hide the Rolo’s whenever I plan to use them in my baking! Or, my boys will eat all of them first! Thanks for hosting the link party!
Elaine Duckett says
I know the gingersnap story, you will have to tell it later.
Wish you kids were still around so if I did make these cookies, Dad and I wouldn’t have to eat them all. Or I guess I could try selling them for $2.00 a piece. I am pretty sure Branson put the $2.00 he made in his safe, right.
that looks good! what a boy – selling his friends cookies – he will need to be splitting some money with you so you can buy the baking supplies 🙂