Ginger Snap Cookies

4.96 from 21 votes

Quick and easy to make, these ginger snap cookies and bursting with flavor. Ready to enjoy in less than 30 minutes.

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These soft and chewy ginger snap cookies are the perfect holiday baking recipe! Flavored with rich molasses and powdered ginger, they are simple and easy to make and so delicious! This ginger cookie recipe will be super popular this Christmas!

Large plate of ginger snap cookies after on marble background

How to make ginger snap cookies

  1. Combine the dry ingredients.
  2. Add the butter cubes. We are chopping up the butter rather than squishing it.
  3. Process until thick crumbs start to form.
  4. Add molasses and honey and blend on a low speed until combined.
4 image collage showing how to make the cookie dough in a food processor
  • Place the dough into balls on a cookie sheet and flatten with a spatula.
  • Bake! You’ll know they’re done when they are flattened and slightly crisp at the edges.
  • Let the cookies cool on the baking sheet for 5 minutes and then transfer to a cooling rack.
2 image collage showing the cookies before and after baking

Tips for making the recipe

  1. Make sure the butter is slightly soft to make it easier to chop up with the sugar. However, it doesn’t have to reach room temperature.
  2. Re-crisp the cookies at a low temperature in the oven or toaster oven for 5 minutes. They get soft pretty easily after baking.
  3. Bump up the ginger flavor by adding minced candied ginger. You can add it in after the honey and molasses and use up to ⅓ cup, depending on the amount of extra flavor you’re looking for.
  4. Let the cookies cool completely on a wire rack. This allows air to circulate all round the cookies so they cool quickly and crisp up. If you leave them to cook on the baking sheet, the bottoms will continue to cook and burn and you risk your cookies turning soggy.

Frequently asked questions

How long do they keep?

Once your cookies have cooled completely, store them in an airtight container. They will keep well for around 3 days at room temperature and up to a week in the fridge.

Can you freeze them?

Yes! These cookies freeze really well. Freeze them solid on a baking sheet before placing in a freezer bag. Alternatively you can wrap them individually and place in a container. They will keep well for up to 3 months and can be thawed at room temperature or in a toasted oven.

How do you know when the cookies are baked?

Because of the molasses in the cookies, it can be a little tricky to tell when they are ready to come out of the oven. The cookies will have flattened and have cracks on the surface. Check the edges gently with your finger or a knife to see if they have hardened. They only take around 10 minutes to bake, so be sure to keep your eye on them!

Large plate of ginger snap cookies after on marble background

These ginger snap cookies are so delicious to eat and so easy to make in your food processor. They are bursting with warm and spicy flavors and will make a wonderful addition to your Christmas baking plans!

If you’ve tried this healthy-ish feel good Ginger Snap Cookies recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Ginger Snap Cookies

Quick and easy to make, these ginger snap cookies and bursting with flavor. Ready to enjoy in less than 30 minutes.
5 from 21 votes
Servings 12 cookies
Course Snack
Calories 141
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins



  • Preheat oven to 350°F and line two baking sheets with parchment paper.
  • In a food processor, combine flour, sugar, ginger, cinnamon, baking powder, baking soda and salt.
  • Add butter and process until butter is in tiny bits. Drizzle in molasses and honey.
  • Blend on low speed until thick crumbles start to 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 smooth side of a spatula.
  • Bake for 10-11 minutes until flattened and crisp at the edges.
  • Cool cookies on baking sheet for 5 minutes, then transfer to wire racks to cool completely.



Make ahead: You can make the dough up to one day ahead and store in the fridge.
Storage: Store the cookies in an airtight container for up to one week in the fridge, or for 2 to 3 days at room temperature.


Calories: 141kcal, Carbohydrates: 17g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 144mg, Potassium: 105mg, Fiber: 1g, Sugar: 9g, Vitamin A: 236IU, Calcium: 29mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Plate of ginger snap cookies with red napkin on the side

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  1. Dear Yumna; I cannot find molasses anywhere 😩😩😩; would you recommend something I could substitute them with? Maybe more honey? What would you think? 🤔

  2. These are amazing, buttery (but not too buttery), crispy cookies! I love that they crisp but aren’t rock solid. A great go-to cookie recipe that I’ll be putting in the rotation!