Warm spices, crackled tops, and just the right snap — these cookies are a timeless classic you’ll want to bake all year round.
There’s something comforting about the smell of ginger, cinnamon, and molasses drifting through the galley. These gingersnap cookies are crisp on the edges, chewy in the center, and just spicy enough to feel like a warm hug on a cool day. Whether you’re baking for the holidays or just need a spiced cookie fix, this recipe is a keeper.
And unlike some overly sweet versions, this one uses a mix of pure cane sugar and brown sugar for just the right balance of sweetness and depth. The molasses gives them that classic flavor, and the crackled tops let you know they’re baked just right.
Why You’ll Love This Recipe:
Crisp edges + chewy centers — the best of both worlds.
Classic holiday flavor with year-round appeal.
No chill time needed!
Freezer-friendly dough.
They make the perfect base for ginger snap pie crusts!
Bonus: Perfect for Pie Crusts
These cookies aren’t just for snacking — they make an absolutely incredible pie crust. Just crumble them up, mix with a little butter, and press into a pie pan for a flavorful base that’s far more exciting than graham crackers.
Especially great for:
No-bake cheesecakes
Frozen yogurt pies
Lemon or key lime refrigerator pies
Pumpkin mousse pies
Their warm spices add depth, while the molasses brings a richness that’s perfect for creamy, cold desserts — especially during the summer when you don’t want to turn the oven on more than you have to!
Classic Gingersnap Cookies
Ingredients
- 2¼ cups All-purpose flour
- 2 tsp Ground ginger
- 1 tsp Ground cinnamon
- 1/4 tsp Ground cloves
- 1/4 tsp Nutmeg (optional for extra warmth)
- 1/2 tsp Kosher salt
- 2 tsp Baking soda
- 3/4 cup Unsalted butter, softened
- 1/2 cup Pure cane sugar
- 1/2 cup Brown sugar
- 1 Egg
- 1/4 cup molasses
- 1 tsp vanilla extract
- about 1/2 cup extra sugar for rollong cookies in
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, spices, salt, and baking soda.
- In a large mixing bowl, cream butter and sugars together until light and fluffy (2–3 minutes).
- Beat in egg, then molasses and vanilla until fully combined.
- Gradually add the dry ingredients to the wet, mixing until just combined.
- Roll dough into 1-inch balls, then roll in extra sugar.
- Place on prepared baking sheet 2 inches apart.
- Bake for 9–11 minutes, until edges are set and tops crack slightly.
- Let cool on pan for a few minutes before transferring to a wire rack.