Grandma’s Gingersnap Cookie Recipe

Name: Grandma’s Gingersnap Cookie Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 60 cookies
Cuisine: American
Ingredients: 2 cups sifted all-purpose flour 1 tbsp ground ginger 2 tsp baking soda 1 tsp ground cinnamon ½ tsp salt ¾ cup butter or shortening 1 cup white sugar 1 large egg ¼ cup dark molasses ⅓ cup cinnamon sugar for coating

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Old-fashioned gingersnap cookie recipe with the perfect balance of crisp edges and chewy centers. Sweetened with molasses and rolled in cinnamon sugar for a timeless holiday treat.

By Emma & Ella FrostUpdated June 13, 2026

Recipe Rate

Gingersnap cookie recipe – classic spiced holiday cookies

Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
Servings: 60 cookies

Every holiday season, the smell of ginger, cinnamon, and molasses filled my grandmother’s kitchen. Her gingersnap cookie recipe wasn’t just a treat; it was tradition. The dough chilled on her porch in the cool winter air, and every batch came out perfectly crisp on the edges with a chewy center that seemed to hug every memory we made around her table. I remember sneaking one while they were still warm, rolling in that golden cinnamon sugar, and knowing that Christmas had truly arrived.

Table of Contents

These cookies are simple, timeless, and meant to be shared.Hosting or feeding a crowd — this one always earns its place.

If you love nostalgic flavors like these, you’ll adore our Frosted Gingerbread Brownies and Cranberry Pistachio Shortbread Cookies both give that cozy spice-and-sugar mix that feels like the holidays in every bite.

A gingersnap cookie recipe is a classic blend of old-fashioned warmth and spice. These cookies are named for their signature “snap” that crisp texture when you bite into them paired with a sweet, molasses-rich flavor that feels like home. Traditionally made with ginger, cinnamon, and cloves, gingersnaps were once a holiday favorite but have become a year-round comfort treat.

The magic of this gingersnap cookie recipe lies in the balance of textures: crunchy edges that “snap” and soft, chewy centers that melt into a warm spice sweetness. Each bite carries notes of ginger heat, molasses depth, and the nostalgic comfort of cookies baked by someone who loves you.

What makes this recipe special is its simplicity no fancy steps, no chilling overnight. Just pantry staples, a few minutes of prep, and your kitchen will smell like the holidays again. For another seasonal favorite, try our No-Bake Coconut Pecan Praline Cookies, which offer a different take on cozy dessert perfection.

Why You’ll Love This

There’s something magical about this gingersnap cookie recipe that brings you right back to the heart of homemade comfort. Each cookie captures that perfect mix of spice and sweetness, the kind that fills your kitchen with cozy aromas and memories worth sharing.

You’ll love this recipe because it’s wonderfully simple. The ingredients are pantry staples butter, sugar, flour, and warm spices yet the result tastes like something straight from an old-fashioned bakery. The dough comes together easily, rolls like a dream, and bakes into golden perfection every single time.

The crisp edges and soft, chewy middle are irresistible, especially when paired with a glass of milk or a mug of hot cocoa. For an extra festive touch, enjoy these cookies alongside a cup of Frosty’s Christmas Cookie Hot Chocolate.

This gingersnap cookie recipe also makes a thoughtful homemade gift. Stack them in a tin lined with parchment, tie a ribbon, and you’ve got a gift that’s heartfelt and delicious. If you like making edible holiday gifts, our Christmas Sugar Cookie Cheesecake and Frosted Gingerbread Brownies are perfect companions for your cookie tray.

How to Make Gingersnap Cookies

Quick Overview

This gingersnap cookie recipe is easy enough for a weekday bake and special enough for the holidays. You’ll sift, mix, roll, and bake that’s it. In less than 30 minutes, you’ll have spiced, golden cookies that fill your home with warmth and that classic ginger aroma.

Ingredients

Ingredient	Amount
Sifted all-purpose flour	2 cups
Ground ginger	1 tablespoon
Baking soda	2 teaspoons
Ground cinnamon	1 teaspoon
Salt	½ teaspoon
Butter or shortening	¾ cup
White sugar	1 cup
Large egg	1
Dark molasses	¼ cup
Cinnamon sugar (for rolling)	⅓ cup

Yields: 60 cookies (Original recipe 1x)

Step-by-Step Instructions

Step 1: Prepare and Preheat

Gather all your ingredients. Preheat your oven to 350°F (175°C). Place the cinnamon sugar in a small bowl and set aside.

Step 2: Combine Dry Ingredients

In a medium bowl, sift together flour, ginger, baking soda, cinnamon, and salt. Stir to blend evenly, then sift again for a smooth, airy texture.

Step 3: Cream the Butter and Sugar

In a large bowl, beat the butter with an electric mixer until creamy. Gradually add sugar until the mixture turns light and fluffy. Mix in the egg and molasses until fully combined.

Step 4: Form the Dough

Add one-third of the flour mixture to the wet ingredients and mix until smooth. Continue adding the remaining dry ingredients until a soft dough forms.

Step 5: Shape and Coat

Pinch off small portions of dough and roll into 1-inch balls. Roll each ball in cinnamon sugar to coat completely. Place them 2 inches apart on ungreased baking sheets.

Step 6: Bake and Cool

Bake for 10 minutes, switching racks halfway through, until the tops are rounded and slightly cracked. Let cookies cool on a wire rack if you can wait that long!

These cookies pair beautifully with a cup of hot coffee or a festive drink like our Cranberry Pistachio Shortbread Cookies or a slice of No-Bake Coconut Pecan Praline Cookies. Both highlight that sweet-spiced flavor we can’t get enough of.

What to Serve Gingersnap Cookies With

The beauty of this gingersnap cookie recipe is how effortlessly it pairs with so many comforting flavors.Sweet craving or a special treat — this one delivers every time.

Classic Pairings

A warm mug of cocoa or chai tea makes these cookies sing. The spicy ginger and molasses blend perfectly with creamy, frothy drinks. Try dipping them in Frosty’s Christmas Cookie Hot Chocolate the cinnamon sugar coating melts slightly, creating the dreamiest bite.

You can also serve gingersnap cookies with vanilla ice cream for a quick dessert that’s both nostalgic and fancy. A scoop of Christmas Sugar Cookie Cheesecake filling spooned over crumbled gingersnaps makes an irresistible parfait-style treat.

Holiday Dessert Board Ideas

If you’re building a holiday cookie tray, mix your gingersnaps with other cozy classics. Add a few Cranberry Pistachio Shortbread Cookies for color, or small bites of Frosted Gingerbread Brownies for a fudgy contrast.

For something unique, pair these cookies with a creamy dip made of cream cheese, maple syrup, and cinnamon it’s the easiest way to make your gingersnap cookie recipe the star of every dessert table.

And if you love sharing your bakes, snap a photo and tag us on Facebook or Pinterest we’d love to see your creations come to life in your kitchen.

Top Tips for Perfecting

Every baker has their secrets, and this gingersnap cookie recipe is no different. Over the years, I’ve learned a few small touches that make all the difference between good cookies and unforgettable ones.

Use Fresh Spices

Old ginger or cinnamon can dull the flavor. Always use freshly ground spices for that bold, warm aroma that makes gingersnaps shine. You’ll instantly taste the difference crisp spice with that irresistible holiday warmth.

Don’t Overbake

A perfect gingersnap cookie recipe means striking the right balance between crispy edges and chewy centers. Bake until the tops just crack about 10 minutes. They’ll continue to firm up as they cool, so pull them early for that perfect texture.

Chill the Dough (Optional but Worth It)

If you prefer thicker cookies with a deeper flavor, chill the dough for 30 minutes before rolling. It makes the dough easier to handle and lets the spices bloom beautifully.

Roll Generously in Cinnamon Sugar

That sparkling coating isn’t just for looks it adds a subtle crunch and a touch of sweetness that defines classic gingersnaps. For a flavor twist, use brown sugar instead of white in the rolling mix.

Bake in Batches

Give your cookies enough space to spread evenly. Overcrowding the sheet makes them bake unevenly. For the best results, bake on two racks and switch halfway through.

For another spiced classic that pairs perfectly with tea, try our No-Bake Coconut Pecan Praline Cookies they offer that same caramel-like sweetness without ever turning on the oven.

Storing and Reheating Tips

One of the best parts about this gingersnap cookie recipe is how beautifully these cookies keep. Their crisp edges and chewy centers hold up for days, making them perfect for gifting or snacking all week long.

Storing Your Gingersnaps

Once your cookies have completely cooled, place them in an airtight tin or glass jar. They’ll stay fresh at room temperature for up to 10 days. To keep that signature snap, add a small piece of parchment between each layer to prevent sticking.

If you prefer them soft and chewy, store them with a slice of bread or an apple wedge it adds just enough moisture to keep the texture tender.

For longer storage, freeze your gingersnap cookie recipe in an airtight container for up to 3 months. Just be sure they’re fully cooled before freezing to prevent condensation.

Reheating Gingersnap Cookies

To bring back that fresh-from-the-oven feel, preheat your oven to 300°F (150°C). Place the cookies on a baking sheet and warm for 2–3 minutes. They’ll regain that crisp exterior and soft middle without drying out.

You can also microwave one cookie for 8–10 seconds for a chewy, slightly warm bite perfect with a cup of tea or cocoa.

For another make-ahead favorite that stores beautifully, check out our Cranberry Pistachio Shortbread Cookies, another timeless treat that keeps well through the holidays.

FAQs

What are the main ingredients in a gingersnap cookie recipe?

This gingersnap cookie recipe uses simple pantry staples flour, butter, sugar, egg, molasses, ginger, cinnamon, baking soda, and salt. The cinnamon sugar coating gives each cookie that sweet crunch that’s irresistible.

How do I make the dough for gingersnap cookies?

Start by creaming the butter and sugar until light and fluffy, then beat in the egg and molasses. Gradually add the sifted dry ingredients to create a soft dough. Roll the dough into 1-inch balls, coat in cinnamon sugar, and bake until cracked on top.

Can I double or halve this recipe?

Absolutely! This gingersnap cookie recipe is easy to scale. The original version makes 60 cookies, but you can halve or double the quantities to fit your needs. If doubling, mix your dough in a large bowl to give it room to blend evenly.

How can I keep gingersnap cookies fresh?

Store baked cookies in an airtight tin or container at room temperature for up to 10 days. To keep them chewy, add a slice of bread to the container. For longer storage, freeze for up to 3 months and thaw at room temperature before serving.

There’s a reason this gingersnap cookie recipe has lasted through generations it’s comforting, simple, and baked with love. Every bite carries that blend of warmth from ginger and sweetness from molasses, wrapped in nostalgia.Quick weeknight or a family dinner — simple, satisfying, reliable.

Ready to fill your kitchen with that nostalgic holiday scent? Grab your mixing bowl, preheat your oven, and bake a batch today because nothing says “home” quite like a tray of warm gingersnaps.

For more cozy dessert inspiration, check out Frosted Gingerbread Brownies or our No-Bake Coconut Pecan Praline Cookies. You can also connect with us on Facebook and Pinterest for daily dessert ideas that keep your kitchen sweet.