This Gingersnap Cookie Recipe is packed with warm ginger and cinnamon spice, rolled in sugar for sparkle, and baked to soft and chewy perfection with a crackly top! They are a festive favorite that feels like Christmas magic in every bite! Made with simple pantry staples, they are perfect for cookie exchanges, edible gifts, or cozy afternoons with cocoa.
Planning your holiday baking and edible gifts? Don’t miss these Gingerbread Reindeer Cookies, Christmas Oreos, or these Chocolate Covered Potato Chips!
This gingersnap cookie recipe has been part of our holiday baking days for years. The dough comes together in minutes and is easy enough for the boys to put together on their own. Chilling is optional, but it helps the flavors meld and keeps the cookies thick and chewy. My favorite part is the beautiful sugar sparkle and crackle tops. These cookies look gorgeous wrapped in ribbon for gifting! They are an easy alternative for a ginger element to your cookie boxes without all the work of decorating gingerbread cookies!
Jump to:
Recipe Highlights
- Perfectly spiced with warm ginger and cinnamon.
- Crackly sugar tops with soft, chewy centers.
- No fancy equipment needed.
- Festive and freezer-friendly.
Ingredient Notes
- All-purpose flour: The base of the dough. Be sure to spoon and level for best results.
- Ground ginger and cinnamon: These two spices bring all the cozy cookie vibes.
- Butter: Use unsalted, softened butter for the best dreamy texture.
- Molasses: Unsulfured molasses gives that rich, classic gingersnap flavor.
- Granulated and brown sugar: This combo adds both sweetness and depth. Roll the dough in extra sugar before baking.
- Egg and vanilla: Help the dough come together and add a little richness.
- Baking soda and baking powder: These create that soft center with just the right amount of spread and crackle.
How to Make this Gingersnap Cookie Recipe
- Step 1: Cream butter and sugars.
- Step 2: Add wet ingredients.
- Step 3: Next, add in dry ingredients.
- Step 4: Mix dough until just combined.
- Step 5: Roll cookie scoops in sugar.
- Step 6: Bake and enjoy!
Charlotte's Tips for making the best Gingersnap Cookies
- Chill the dough for 30 minutes if you prefer thicker cookies with extra chew.
- A small cookie scoop helps keep the size consistent, so they bake evenly.
- For a little extra sparkle and crunch, roll the dough in coarse sugar like turbinado.
- Take the cookies out while they still look a little soft in the center. They’ll finish setting as they cool.
- Store cookies in an airtight container to keep them soft and chewy all week long.
Recipe Variations
- Dip half the cookie in melted white chocolate for a festive finish with holiday sprinkles.
- Swap in pumpkin pie spice instead of cinnamon for more autumn flavor.
Recipe Substitutions
- Light brown sugar works fine if you don’t have dark brown on hand.
- Use a 1:1 gluten-free baking flour blend if you need a gluten-free version.
- Roll the dough in raw or turbinado sugar for crunch.
Storage Tips
These cookies stay soft for days when stored in an airtight container at room temperature. You can also freeze them after baking or freeze the dough balls and bake later (for up to 3 months).
Frequently Asked Questions
Why are my gingersnap cookies not crackly on top
That signature crackle comes from the right balance of sugar, leavening, and oven temperature. Make sure you’re using both baking soda and baking powder, and roll the dough balls generously in granulated sugar. Also, don’t overbake! The tops crack as they set and cool.
Yes! Scoop and roll the dough into balls, then freeze them on a tray until solid. Transfer to a freezer bag and bake straight from frozen (add 1–2 minutes to the baking time). This is perfect for holiday prep or small-batch baking!
Definitely. The dough can be made up to 3 days in advance and stored covered in the fridge. You can also bake the cookies and keep them soft in an airtight container for up to 5 days. They stay chewy and delicious!
Recipe
Soft & Chewy Gingersnap Cookie Recipe
Ingredients
- 2 ¼ cups all-purpose flour
- 2 ½ teaspoon ground ginger
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup granulated sugar plus extra for rolling
- ¼ cup dark brown sugar packed
- 1 large egg
- ¼ cup unsulfured molasses
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, ground ginger, cinnamon, baking soda, baking powder, and salt.
- In a separate large mixing bowl, cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy. This should take about 2 to 3 minutes.
- Add the egg, molasses, and vanilla extract. Mix until everything is fully blended and smooth.
- Slowly stir the dry ingredients into the wet mixture. Mix just until no streaks of flour remain, be careful not to overmix.
- Scoop the dough into 1-inch balls. Roll each ball in granulated sugar to coat.
- Place the cookie dough balls on the prepared baking sheets, leaving about 2 inches of space between them.
- Bake for 9 to 11 minutes, or until the edges are set and the tops have a crackly appearance. The centers should still look soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Chill the dough for 30 minutes if you prefer thicker cookies with extra chew.
- A small cookie scoop helps keep the size consistent, so they bake evenly.
- For a little extra sparkle and crunch, roll the dough in coarse sugar like turbinado.
- Take the cookies out while they still look a little soft in the center. They’ll finish setting as they cool.
- Store cookies in an airtight container to keep them soft and chewy all week long.
I hope you love these Soft Gingersnap Cookies. If you make this recipe, leave a comment and a rating! I'd love to know how you liked it. Enjoy, xoxo!
Pin it for Later!
Natalie says
Oh my gosh! I am totally drooling over the cracked tops on these cookies! I don't know how you got them to be soft and look like this, because mine are usually very crispy, but I can't wait to make these cookies. I add a new cookie to try every Christmas, and these are going to be the ones I do this year.