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Overhead view of a plate of ginger snap cookies with milk and holiday napkins.

Ginger Snap Cookies

  • Author: Denay DeGuzman
  • Prep Time: 20 Mins + 15 Mins of Freezer Time
  • Cook Time: 10 Minutes
  • Total Time: 45 Minutes
  • Yield: 45 Cookies 1x


Ginger snap cookies are holiday favorites. With crunchy edges and bendy middles, they’re irresistible! Make these molasses cookies for Santa.


  • 1/2 cup granulated sugar 
  • 1/2 cup light-brown sugar
  • 1/2 cup (1 stick), at room temp
  • 1 large egg, at room temperature
  • 1/4 cup molasses (not blackstrap molasses)
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves

For rolling: granulated sugar


RECIPE PREP: Adjust oven rack to the center position. Preheat oven to 375°F. Line a cookie sheet with parchment paper or a silicone baking mat. Pull out wire cooling racks. 

  1. In a large bowl, beat granulated sugar, brown sugar, and butter. Add egg, molasses and vanilla. Mix to combine.
  2. In a medium bowl, measure flour using the fluff-sprinkle-swipe method. Add baking soda, salt, ginger, cinnamon and cloves. Mix briefly. Add dry ingredients to wet ingredients. Mix until combined. Don’t over-mix.
  3. Use a small metal scoop to form 1-inch balls of cookie dough with a flattened top. Drop pucks directly into a small bowl of  granulated sugar. Roll them in sugar until they’re round and fully coated. Pop the tray of cookie dough into the freezer for 15 minutes.  
  4. Bake 9 to 11 minutes, until cookies are puffed up, cracked, and the edges have set. Remove from oven. Let cookies sit on the baking tray for 3 minutes. Transfer to a wire rack. They’ll become firmer and crisper as they cool.

Stored cooled ginger snaps in a zip-top bag or cover tightly in plastic wrap. They’ll stay fresh at room temperature for up to 3 days.


  • HOW TO MAKE GINGER SNAP COOKIES CRISPIER: For crisper cookies, swap granulated sugar for brown sugar. Swap shortening for butter. Bake gingersnaps 2 to 4 minutes longer.
  • HOW TO GIVE GINGER SNAPS ADDED SPARKLE: As soon as the treats are removed from the oven, sprinkle the tops with sanding sugar. It gives these Christmas cookies a beautiful sparkly presentation.
  • HOW TO FREEZE UNBAKED COOKIE DOUGH: Place the sugared balls of cookie dough on a baking tray, leaving space between each piece. Pop the tray of cookie dough in the freezer for 30 minutes or until frozen solid.  Transfer to a zip-top freezer bag, using parchment paper between the layers of cookie dough. Remove excess air. Freeze up to 3 months.
  • HOW TO FREEZE BAKED COOKIES: Start with completely cooled cookies. Arrange them in a single layer on a baking tray. Pop the tray into the freezer for 30 minutes or until frozen solid. Layer frozen cookies between pieces of parchment paper. Put in a zip-top bag. Freeze up to 1 month.
  • Category: Desserts
  • Method: Oven
  • Cuisine: German, Dutch, English

Keywords: Ginger Snap Cookies, Ginger Snaps, Molasses Cookies