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

Ginger Snap Cookies


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.
  • Prep Time: 20 Mins + 15 Mins of Freezer Time
  • Cook Time: 10 Minutes
  • Category: Desserts
  • Method: Oven
  • Cuisine: German, Dutch, English

Keywords: Ginger Snap Cookies, Ginger Snaps, Molasses Cookies