I keep coming back to these gingersnaps for their crackly sugar tops, deep molasses flavor, and bold snap of ginger, cinnamon, and cloves. One bite and it is clear why they disappear so fast.

Jump to Recipe

I’m obsessed with these old fashioned gingersnap cookies because they hit hard in the best way: snappy edges, chewy middles, and that dark, spicy bite I always want from ginger and molasses. I love the crackly crust because it gives every bite a little crunch before the cookie goes rich and bold.

No bland little spice cookie energy here. These taste punchy, deep, and seriously addictive.

And I’ll be honest, I never stop at one. But that’s the whole point for me.

I want a cookie with attitude, and these absolutely deliver every single time. Big flavor.

Zero apologies.

Ingredients

Print Recipe (No Advertisments)

All-purpose flour gives the cookies structure, so they’re crisp but not rock-hard.
Ground ginger brings that warm bite you expect from a real gingersnap.
Cinnamon adds cozy sweetness without making the cookie taste too sugary.
Cloves are bold, so they give that old-fashioned bakery smell fast.
Baking soda helps them spread and crackle on top.
Pretty important.
Fine salt keeps the sweetness in check, because cookies need balance too.
Soft butter makes the centers tender while the edges still get snappy.
Granulated sugar in the dough adds sweetness and helps with that crisp texture.
Rolling sugar gives the outside sparkle, crunch, and a little extra fun.
The egg holds everything together, so the dough doesn’t crumble apart.
Dark molasses adds deep flavor, chew, and that classic gingersnap color.
Vanilla smooths out the spices.
Basically, it makes everything taste rounder.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 teaspoon baking soda

1/2 teaspoon fine salt

3/4 cup (170 g) unsalted butter, softened

1 cup (200 g) granulated sugar for the dough

1/4 cup (50 g) granulated sugar for rolling

1 large egg, at room temperature

1/4 cup (60 ml) molasses, preferably dark

1 teaspoon vanilla extract

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

2. Whisk together 2 1/4 cups (280 g) all purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1 teaspoon baking soda, and 1/2 teaspoon fine salt in a bowl.

3. In a separate large bowl, beat 3/4 cup (170 g) softened unsalted butter with 1 cup (200 g) granulated sugar for the dough until light and fluffy, about 2 to 3 minutes.

4. Add 1 large room temperature egg and beat until incorporated, then mix in 1/4 cup (60 ml) molasses and 1 teaspoon vanilla extract until smooth.

5. Gradually add the dry ingredients to the wet mixture and stir until just combined to form a soft dough.

6. Cover the dough and chill in the refrigerator for 30 minutes to 1 hour until firm enough to handle.

7. Scoop or roll dough into approximately 1 inch balls, then roll each ball in 1/4 cup (50 g) granulated sugar for rolling to coat.

8. Place dough balls on prepared baking sheets spaced about 2 inches apart to allow for spreading.

9. Bake in the preheated oven for 10 to 12 minutes, until the cookies are crackled on top and edges are set but centers remain slightly soft.

10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Equipment Needed

1. Oven
2. Baking sheets lined with parchment paper
3. Large mixing bowl and a medium bowl
4. Electric hand mixer or stand mixer (or sturdy wooden spoon)
5. Whisk and rubber spatula
6. Measuring cups and spoons
7. Cookie scoop or tablespoon and a small bowl for rolling sugar
8. Wire cooling rack

FAQ

Can I make the dough ahead of time and freeze it? Yes. Form the dough into a log or roll balls, wrap tightly, and freeze up to 3 months. Thaw in the refrigerator overnight before baking.

How do I get cookies that are crisp on the edges but chewy in the center? Bake at 350 F and remove when edges are set but centers still look slightly soft, about 9 to 11 minutes. Let rest on the sheet for 5 minutes to finish cooking.

Can I reduce the amount of sugar or use a substitute? You can reduce the dough sugar slightly but it will change texture and spread. Brown sugar will make them chewier. Sugar substitutes may alter texture and are not recommended for best results.

What if my cookies spread too much? Make sure the butter is not too soft and chill the dough before baking. Also avoid overcreaming the butter and sugar.

Can I use light molasses or honey instead of dark molasses? Light molasses will work but flavor will be milder. Honey will change the flavor and texture and is not a direct substitute.

How do I store these cookies to keep them fresh? Store in an airtight container at room temperature with a slice of bread to maintain chewiness for up to 5 days. For longer storage freeze cooled cookies in a sealed bag up to 3 months.

Old Fashioned Gingersnap Cookie Recipe Substitutions and Variations

All purpose flour: substitute with equal parts whole wheat pastry flour for a nuttier texture and slightly denser cookie, or use a 1:1 gluten free flour blend (measure cup for cup) for gluten free cookies; reduce mixing to avoid overworking.
Unsalted butter: swap with coconut oil, use 3/4 cup solid coconut oil (chilled slightly) for a touch of coconut flavor, or use 3/4 cup vegetable shortening for a more tender, less spread cookie.
Molasses: replace with dark corn syrup (use slightly less, about 3 tablespoons plus 1 tablespoon brown sugar), or use pure maple syrup or honey in a 1:1 ratio for milder flavor; expect a small change in chew and color.
Large egg: for a vegan substitute use 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes), or use 1/4 cup unsweetened applesauce for a softer, cakier cookie.

Pro Tips

1. Chill the dough until firm but still pliable, about 30 to 60 minutes, so the cookies spread less and keep their crackled tops. If your kitchen is warm, chill toward the longer end.

2. Use the spoon-and-level method when measuring flour, or weigh it if possible. Too much flour will make the cookies cakey instead of tender and chewy.

3. Roll the balls generously in the extra sugar right before baking. The sugar gives a crisp, shiny exterior and emphasizes the crackle pattern as the cookie expands.

4. Watch the bake time closely and pull the cookies when the edges are set but centers still look slightly soft. They will continue to firm up on the hot sheet, which keeps the centers chewy.

5. For deeper flavor, use dark molasses and toast the spices briefly in a dry skillet over low heat until aromatic, then cool before mixing in. This brings out richer, more complex gingerbread notes.

Old Fashioned Gingersnap Cookie Recipe

Recipe by Jot Punji

0.0 from 0 votes

I keep coming back to these gingersnaps for their crackly sugar tops, deep molasses flavor, and bold snap of ginger, cinnamon, and cloves. One bite and it is clear why they disappear so fast.

Servings

servings

Calories

144

kcal

Equipment: 1. Oven
2. Baking sheets lined with parchment paper
3. Large mixing bowl and a medium bowl
4. Electric hand mixer or stand mixer (or sturdy wooden spoon)
5. Whisk and rubber spatula
6. Measuring cups and spoons
7. Cookie scoop or tablespoon and a small bowl for rolling sugar
8. Wire cooling rack

Ingredients

2 1/4 cups (280 g) all purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup (170 g) unsalted butter, softened
1 cup (200 g) granulated sugar for the dough
1/4 cup (50 g) granulated sugar for rolling
1 large egg, at room temperature
1/4 cup (60 ml) molasses, preferably dark
1 teaspoon vanilla extract

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Whisk together 2 1/4 cups (280 g) all purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1 teaspoon baking soda, and 1/2 teaspoon fine salt in a bowl.
In a separate large bowl, beat 3/4 cup (170 g) softened unsalted butter with 1 cup (200 g) granulated sugar for the dough until light and fluffy, about 2 to 3 minutes.
Add 1 large room temperature egg and beat until incorporated, then mix in 1/4 cup (60 ml) molasses and 1 teaspoon vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture and stir until just combined to form a soft dough.
Cover the dough and chill in the refrigerator for 30 minutes to 1 hour until firm enough to handle.
Scoop or roll dough into approximately 1 inch balls, then roll each ball in 1/4 cup (50 g) granulated sugar for rolling to coat.
Place dough balls on prepared baking sheets spaced about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10 to 12 minutes, until the cookies are crackled on top and edges are set but centers remain slightly soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.