Gingersnap Cookies
Updated Aug 20, 2025
Easy gingersnap cookies made in a food processor with ground ginger, dark brown sugar, molasses, and cinnamon. Ready in just 20 minutes!
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Make a batch of my Gingersnap cookies!
I don’t know what it is about gingersnaps, but the second they hit the oven, the whole house just smells like fall meets the holidays. The mix of molasses, ginger, and cinnamon is so nostalgic for me, it always takes me back to sneaking cookies off the cooling rack when I was little. These gingersnap cookies bake up with crisp edges and a soft chewy center.
Happy Cooking!
– Yumna
Gingersnap Cookies Ingredients
- Dry ingredients: All-purpose flour, dark brown sugar, baking powder, baking soda, ground ginger, cinnamon, and salt.
- Wet ingredients: Unsalted butter, molasses, and honey.
How to Make Ginger Snap Cookies
Make the Dough
Bake the Cookies
Gingersnap Cookies
Video
Ingredients
- 1 cup all-purpose flour
- 5 tablespoons dark brown sugar
- 2 teaspoons ground ginger
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened and cut into cubes
- 2 tablespoons molasses
- 1 tablespoon honey
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a food processor, combine flour, dark brown sugar, ginger, cinnamon, baking powder, baking soda, and salt.
- Add butter cubes and process until butter is in tiny bits. Add molasses and honey.
- Process on low speed until thick crumbles form and the wet ingredients are evenly distributed.
- Remove the blade attachment and use your hands to form the crumbles into a dough.
- Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop and drop onto prepared baking sheets, spacing 4" apart. Gently flatten dough with the smooth side of a spatula.
- Bake for 10–11 minutes until flattened and crisp at the edges.
- Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add candied ginger. For an extra burst of ginger flavor and chew, add very finely chopped crystallized ginger after the honey and molasses.
- Give them a crunchy sugar coating. Roll the cookie dough in turbinado sugar or demerara sugar before baking.
- Make sandwich cookies. Fill them with cream cheese frosting, buttercream frosting, or chocolate ganache.
Recipe Tips
- Use room temperature butter. You want it to be soft, not melted, so it easily creams together with the sugar. If it’s too soft, put it back in the fridge for a few minutes or start over with a fresh stick.
- Cut the butter into cubes. Smaller pieces blend into the dry ingredients more quickly and evenly, so you don’t end up with pockets of butter or overworked dough in some spots.
- Let the cookies cool completely on a wire rack. This lets air circulate all around them so they cool quickly and crisp up nicely. If you leave them on the baking sheets, the bottoms will continue to cook, and you risk your cookies burning and turning soggy.
- Re-crisp the cookies as needed. They get soft pretty easily after baking. If you like crisp cookies, I recommend putting them in the oven or toaster oven at a low temperature for 5 minutes.
FAQs
Store the cookies in an airtight container for 2–3 days at room temperature, or up to one week in the fridge.
Yes! To freeze baked ginger snap cookies, freeze them solid on a baking sheet, then place them in a freezer bag. Or, wrap them individually and place them in a freezer-safe container. They’ll keep well for up to 3 months. Thaw at room temperature or in the toaster oven.
To freeze prepared ginger snap cookie dough, portion the dough into individual cookie-sized rounds on a parchment-lined baking sheet. Place the baking sheet in the freezer for about 1–2 hours until firm. Transfer the dough balls to an airtight container or freezer bag and store for up to 3 months. Bake from frozen according to recipe instructions, adding a few extra minutes to the baking time. You don’t need to thaw the dough beforehand.
Because of the molasses in the cookies, it can be hard to tell when to take them out of the oven. The cookies will be flat and have cracks on the surface. Check the edges gently with your finger or a knife to see if they’ve hardened. They only take about 10 minutes to bake, so keep an eye on them!
Comments
Delicious but a little too much butter for me. How do you think they would be if I used 1/4 cup of butter instead?
Hi John, I haven’t tried that, but I think it should work. Let me know if you test it and I may test it as well. Thank you!
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