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Warmly spiced and irresistibly chewy, these Gingersnap Cookies are a nostalgic favorite that fill the kitchen with the scent of molasses and holiday magic. With crisp edges and soft centers, they’re perfect for cookie swaps, lunchbox treats, or cozy evenings with tea.

Main Ingredients:

• All-Purpose Flour (2 cups)
• Baking Soda (2 teaspoons)
• Ground Ginger (1½–2 teaspoons)
• Ground Cinnamon (1 teaspoon)
• Ground Cloves (¼–½ teaspoon)
• Salt (½ teaspoon)
• Shortening or Butter (¾ cup)
• Granulated Sugar (1 cup, plus extra for rolling)
• Molasses (¼ cup)
• Egg (1 large)

Meal Type:

• Snacks
• Desserts

Cooking Method:

• Oven

Basic Cooking Steps:

Instructions:

1. Preheat Oven: Set oven to 350°F (175°C).
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, spices, and salt.
3. Cream Wet Ingredients: In a separate bowl, cream shortening (or butter) and sugar until fluffy. Beat in egg and molasses.
4. Combine: Gradually add dry ingredients to the wet mixture until a soft dough forms.
5. Shape & Roll: Roll dough into 1-inch balls and coat in granulated sugar.
6. Bake: Place on a greased or parchment-lined baking sheet, spaced 2 inches apart. Bake for 10–12 minutes, until tops are crinkled and edges are set.
7. Cool: Let cool on the baking sheet for 2 minutes, then transfer to a wire rack.

Recipe Links (External Sources):

• AllRecipes – Grandma’s Gingersnap Cookies
• AllRecipes – Grandma’s Gingersnaps
• The Pioneer Woman – Gingersnaps

Soft vs. Snappy: What’s the Difference?

Not all gingersnaps snap! While American-style gingersnap cookies are often chewy and rich with molasses and spice, traditional British-style gingersnap crackers are crisp, dry, and snappy, perfect for dunking in tea or nibbling with cheese.

This page features the soft, chewy variation. Looking for the crackery kind? Try our Gingersnap Cracker recipe for a crisper, crunchier classic.

“Gingersnap” can mean very different things depending on the recipe and region. In the U.S., many so-called “gingersnaps” are soft and chewy, while the British-style ones are crisp, dry, and snappy, more like a spiced biscuit or cracker.

Chewy or Soft Gingersnaps

These tend to have:

• Shorter bake times (8–10 minutes)
• Higher moisture from molasses, brown sugar, or margarine
• Less flour relative to fat and sugar

Crispy or Crunchy Gingersnaps

These usually have:

• Longer bake times (12–15+ minutes)
• More granulated sugar than brown sugar
• Less moisture overall
• Higher baking soda for spread and crackle