Soft Old-Fashioned Gingersnap Cookies Recipe

There’s nothing like the smell of freshly baked gingersnap cookies filling your kitchen – warm, cozy, and packed with holiday cheer! These soft and chewy gingersnap cookies are a family favorite made with rich molasses, ground ginger, and a touch of cinnamon. Rolled in sweet cinnamon sugar and baked to perfection, these cookies are the perfect combination of spicy and sweet. Whether you’re baking for a cookie exchange, holiday party, or just craving something nostalgic, this classic gingersnap recipe is a must-make!

Why You’ll Love Gingersnap Cookies

• They’re soft, chewy, and bursting with flavor. Every bite is filled with warm spices and rich molasses, giving these cookies that classic gingersnap taste with a tender texture. No hard, tooth-breaking cookies here—just melt-in-your-mouth goodness. The cinnamon-sugar coating adds the perfect sweet crunch on the outside.

• No fancy ingredients needed. This recipe uses simple pantry staples like flour, sugar, butter, and spices, so you probably already have everything on hand. That makes it a go-to option for last-minute holiday baking or whenever the cookie craving strikes. No need for a special trip to the store!

• Quick and easy to make. From start to finish, these gingersnaps are ready in just 30 minutes. There’s no chilling or complicated steps—just mix, roll, and bake. Great for beginner bakers or busy days.

• Perfect for gifting or sharing. These cookies hold their shape beautifully and travel well, making them ideal for cookie exchanges or holiday gift bags. They also stay soft for days, so they’re great make-ahead treats. Just pop them in a festive tin and you’re set!

• They freeze like a dream. Whether you bake them ahead or freeze the dough, these cookies store well without losing flavor or texture. It’s a great way to get ahead on holiday prep. Simply thaw and enjoy fresh-baked cookies any time!

Ingredients For Gingersnap Cookies

• All-purpose flour – This is the base of the cookie dough, giving structure and softness.

• Ground ginger – Adds that classic, spicy warmth that gives gingersnaps their signature flavor.

• Baking soda – Helps the cookies puff up slightly and get that perfect crinkled top.

• Ground cinnamon – Adds an extra layer of warmth and pairs beautifully with ginger and molasses.

• Salt – Enhances all the other flavors and balances the sweetness.

• Butter – Makes the cookies rich and soft. Using softened butter gives a light, creamy texture.

• White sugar – Sweetens the cookies and helps them brown in the oven.

• Egg – Acts as a binder to hold the dough together and adds moisture.

• Dark molasses – Brings deep, rich flavor and helps keep the cookies moist and chewy.

• Cinnamon sugar – Used for rolling the cookie dough balls before baking. It adds a sweet crunch and pretty sparkle.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

Kitchen Tools You Need To Make Gingersnap Cookies

• Mixing bowls – You’ll need at least two bowls: one for dry ingredients and one for mixing the dough.

• Measuring cups and spoons – For accurately measuring out flour, sugar, spices, and other ingredients.

• Electric mixer – A hand or stand mixer makes creaming the butter and sugar easy and fast.

• Sifter or fine mesh strainer – Helps remove lumps and evenly distribute dry ingredients like flour and spices.

• Spatula or spoon – For mixing the dough once the dry and wet ingredients are combined.

• Baking sheets – Use ungreased cookie sheets to bake the cookies evenly.

• Wire cooling rack – Allows cookies to cool completely without getting soggy on the bottom.

• Small bowl – Perfect for holding the cinnamon sugar for rolling the dough balls.

How To Make Gingersnap Cookies

• Start by preheating your oven to 350°F. While that warms up, pour some cinnamon sugar into a small bowl and set it aside for rolling the dough later.

• In one bowl, sift together the flour, ground ginger, baking soda, cinnamon, and salt. Give it a quick stir, then sift the mixture again into a second bowl to make sure it’s extra smooth.

• In a separate large bowl, beat the softened butter using an electric mixer until it’s nice and creamy. Add in the sugar and beat again until fluffy, then mix in the egg and dark molasses until everything is well combined.

• Slowly add the sifted dry ingredients into the wet mixture, stirring as you go. Keep mixing until you have a soft and smooth dough.

• Take small portions of dough and roll them into 1-inch balls with your hands. Dip each ball in the cinnamon sugar until coated all over.

• Place the cookie dough balls on ungreased baking sheets, spacing them about 2 inches apart so they have room to spread.

• Bake for 10 minutes, rotating the trays halfway through baking for even results. The cookies should be puffed up with crackly tops.

• Let them cool on a wire rack before serving—or sneak one warm, we won’t tell!

Serving Suggestions

• Add these gingersnap cookies to a festive cookie tray alongside holiday sugar cookies, peppermint bark, and chocolate fudge for a delicious variety. They bring that classic spice flavor every holiday spread needs.

• Enjoy these cookies warm with a glass of cold vanilla milkshake or your favorite hot drink like Turkish coffee or creamy nutella drink. The chewy texture makes them perfect for dipping.

• Sandwich a scoop of chocolate banana ice cream between two cookies for a quick and tasty dessert.

• Crumble gingersnaps over a bowl of vanilla pudding or Greek yogurt for extra crunch and spice.

• Place a dozen cookies in a holiday tin or clear cellophane bag with a ribbon for a thoughtful, homemade gift.

Tips For Success

• Use softened butter, not melted – Make sure your butter is at room temperature before you begin. This helps the dough come together smoothly and gives the cookies a soft, tender texture. Melted butter will make the dough too runny and could cause the cookies to spread too much while baking. If you forgot to take it out ahead of time, cut it into small pieces to soften quickly.
• Don’t skip sifting the dry ingredients – Sifting the flour, spices, and baking soda twice might seem like a small thing, but it makes a big difference. It removes lumps, evenly distributes the spices, and ensures a lighter, smoother dough. Your cookies will bake up with a more even texture and that classic crinkly top. Trust me—it’s worth the extra minute.
• Measure flour the right way – Scooping flour straight from the bag can pack it down and lead to dry, cakey cookies. Instead, use the spoon-and-level method: spoon the flour into your measuring cup, then level it off with a knife. Accurate measuring helps keep the cookies soft and chewy.
• Don’t overbake – Gingersnap cookies are ready when the tops are puffed and just starting to crack. They might look a little underdone, but they’ll continue to firm up as they cool. Overbaking will make them hard and take away that melt-in-your-mouth texture.
• Space the cookies out on the baking sheet – Leave about 2 inches between each dough ball so the cookies have room to spread. If they’re too close together, they might stick or bake unevenly. Using two trays and rotating them halfway through baking also helps them cook evenly.
• Let them cool completely before storing – If you pack the cookies while they’re still warm, the steam can make them soggy. Let them cool on a wire rack until they’re fully set. Then store in an airtight container to keep them fresh for days.
• Freeze dough or baked cookies for later – Want fresh cookies on demand? Freeze the dough balls and bake as needed—just roll them in cinnamon sugar before popping them in the oven. You can also freeze the baked cookies in zip-top bags. Just thaw and enjoy anytime!

Variations And Substitutions

• Use butter or shortening – This recipe calls for butter, which gives a rich flavor and soft texture. If you want cookies that are slightly puffier and have a longer shelf life, you can use vegetable shortening instead. Shortening also helps the cookies hold their shape a bit more, especially if you’re baking in a warm kitchen. Swap 1:1 for butter—no other changes needed.
• Try different types of sugar – Granulated white sugar is classic, but you can mix things up! For a deeper flavor, try using light brown sugar or a combination of brown and white sugar. Brown sugar will give the cookies an extra chewy texture and enhance the molasses flavor. Just be aware that it might make the dough slightly stickier, so handle it gently.
• Adjust the spice level – Love bold spice? Feel free to add more ground ginger or cinnamon. You can also toss in a pinch of ground cloves or nutmeg for an extra layer of warmth. If you prefer a milder flavor, reduce the ginger just a bit—it’s very customizable.
• Make it gluten-free – To make these cookies gluten-free, simply use a 1:1 gluten-free flour blend that includes xanthan gum. These blends are designed to mimic the texture of regular flour and work well in cookie recipes. Always check your labels to ensure all ingredients are certified gluten-free.
• Turn them into sandwich cookies – Add a little flair by making gingersnap sandwich cookies! Once cooled, spread cream cheese frosting, buttercream, or even marshmallow fluff between two cookies. They’re perfect for parties, gifting, or just an indulgent treat.
• Add mix-ins – Chopped crystallized ginger adds a sweet and spicy surprise. You could also add white chocolate chips for a creamy contrast to the warm spices. If you like nuts, finely chopped pecans or walnuts make a great addition too.
• Make them vegan – To make these gingersnaps vegan, substitute the butter with vegan margarine or coconut oil. Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the egg. Make sure your sugar and molasses are vegan-friendly, and you’re good to go!
• Roll in something different – If you’re out of cinnamon sugar or just want to try something new, roll the cookie dough balls in plain sugar, raw turbinado sugar, or even powdered sugar for a different look and texture. Each version gives a slightly different finish but still tastes amazing. No matter how you switch it up, these gingersnap cookies will always deliver that comforting, spicy-sweet flavor that makes them so special.

Storage and Reheating

• How to store – Once the cookies are completely cool, transfer them to an airtight container. They’ll stay soft and chewy at room temperature for up to 1 week. For longer storage, place a slice of bread in the container to help maintain moisture—the cookies will absorb it and stay fresher longer.
• How to freeze baked cookies – Let the cookies cool fully, then arrange them in a single layer on a baking sheet and place in the freezer for about 1 hour. Once frozen, transfer the cookies to a zip-top freezer bag or airtight container. They can be frozen for up to 1 month. To enjoy, thaw at room temperature for about 15–20 minutes.
• How to freeze cookie dough – Roll the dough into balls and place them on a lined baking sheet. Freeze until solid, then transfer the dough balls to a freezer-safe bag. Store for up to 3 months. When ready to bake, roll them in cinnamon sugar and bake straight from frozen—just add 1 to 2 minutes to the bake time.
• Reheating tips – If you like your cookies warm and extra soft, microwave one cookie for about 8–10 seconds. It’ll taste like it just came out of the oven! Be careful not to overheat or it could turn tough.

Frequently Asked Questions

Can I make the dough ahead of time and refrigerate it?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Just make sure to cover it tightly with plastic wrap or place it in an airtight container. When you’re ready to bake, roll the dough into balls, coat them in cinnamon sugar, and bake as directed. You may need to let the dough sit at room temperature for a few minutes to soften slightly before rolling.

Why are my cookies hard instead of soft and chewy?

Overbaking is the most common reason gingersnap cookies turn out hard. Remove them from the oven as soon as the tops are puffed and starting to crack—they’ll continue to set as they cool. Using too much flour can also make the cookies dry. Make sure to measure flour properly using the spoon-and-level method.

Can I use margarine or coconut oil instead of butter?

Yes, you can substitute butter with margarine or refined coconut oil in this recipe. Both options will still give you soft and flavorful cookies. Coconut oil may add a slight coconut taste, while margarine will have a more neutral flavor. Just make sure to use the same amount as the recipe calls for.

Is molasses necessary, or can I use something else?

Molasses gives gingersnap cookies their signature flavor and chewy texture. However, if you don’t have any on hand, you can substitute it with dark corn syrup, maple syrup, or honey in a pinch. The taste will be milder and slightly different, but the cookies will still turn out delicious. Just be aware that the texture may change slightly with substitutes.

Can I make these cookies gluten-free?

Yes! To make gluten-free gingersnaps, use a 1:1 gluten-free flour blend that contains xanthan gum. These blends are designed to work just like regular flour and will give you similar results in both texture and flavor. Be sure to double-check all your other ingredients to make sure they are certified gluten-free, especially your baking soda and molasses.

Do I need to chill the dough before baking?

No chilling is needed for this recipe, which is one of the reasons it’s so quick and easy! The dough is firm enough to roll right away, and the cookies still bake up soft and chewy without spreading too much. If your kitchen is particularly warm, you can chill the dough for 15–20 minutes to make it easier to handle. But it’s totally optional.

What’s the best way to get evenly sized cookies?

To keep all your cookies the same size, use a small cookie scoop or measuring spoon to portion out the dough. This ensures even baking and gives your cookies a nice, uniform look. Rolling the dough between your palms will smooth out any rough edges. Consistent size also helps the cookies bake at the same rate, so none turn out over- or undercooked.

How long do gingersnap cookies stay fresh?

When stored properly in an airtight container at room temperature, gingersnap cookies stay soft and fresh for about 5 to 7 days. Adding a slice of bread to the container helps keep the cookies moist. For longer storage, freeze the cookies and thaw as needed. They’ll taste just as good as the day you baked them!

Can I double the recipe?

Yes, this recipe doubles beautifully if you need a bigger batch for parties, gifts, or holiday baking. Just be sure to use a large mixing bowl and cream the butter and sugar thoroughly. You may need to bake in batches, depending on the size of your oven and cookie sheets. Store the extra cookies or freeze some for later!

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