These soft, chewy, and perfectly spiced Old Fashioned Ginger Snap Cookies are rolled in sugar before baking. They nearly melt in your mouth with each bite.
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When it comes to holiday baking, nothing compares to the flavor of old-fashioned chewy gingersnap cookies. This recipe is one of my favorites. I like to make a huge batch and store them in the freezer so I always have some on hand for company.
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Why You'll Love Them
- Aromatic: The smell of cinnamon and ginger will make your whole house smell amazing.
- Perfect: These cookies have a chewy center with crisp outer edges.
- Easy to Make: Everything is mixed in one bowl.
Old Fashioned Ginger Snap Cookie Ingredients
A complete list of ingredients and amounts can be found in the printable recipe card below.
- Sugar. White granulated sugar is the best, but cane sugar works too.
- Butter. Use unsalted butter at room temperature.
- Molasses. Fancy molasses are best, but blackstrap molasses will work too.
How To Make Old Fashioned Ginger Snap Cookies
For more detailed instructions with measurements, jump to the recipe card.
Step 1
Preheat your oven to 350°F. Line a large cookie sheet with parchment paper or a silicone mat. Cream butter and white sugar together in a medium bowl with an electric mixer. Then add the egg and molasses and mix until well combined.
Step 2
Add flour, baking soda, ground ginger, and ground cinnamon. Stir to combine.
Step 3
Place sugar in a small bowl. Scoop cookie dough with a small cookie scoop and roll into 1-inch balls. Roll each ball in sugar until coated. Place on the cookie sheet 2 inches apart.
Step 4
Bake for 8 minutes for soft and chewy cookies or 10 minutes for crispier cookies.
Step 5
Let cookies cool for a few minutes on the sheet before transferring to a wire rack to cool completely.
Tip: These cookies spread out as they bake, so make sure there is lots of room between the cookies.
Top Tips
- Ensure all ingredients are at room temperature.
- Use a cookie scoop for uniform size.
- Place cookie balls 2 inches apart as they spread during baking.
- Do not overcook—8 minutes yields soft cookies; 10 minutes makes them crispier.
Old Fashioned Ginger Snap Cookies Recipe FAQs
They may be overcooked. For softer cookies, reduce the baking time.
No, molasses cookies are softer with more molasses flavor, while gingersnaps are crunchier with a subtler ginger flavor.
Cool completely, then store in an airtight container at room temperature for up to one week or freeze for up to 3 months in a freezer bag. Enjoy straight from the freezer!
More Cookie Recipes
- Air Fryer Sugar Cookies
- Christmas Crack
- Chocolate Crinkle Cookies
- Cadbury Mini Egg Cookies
- Panera Lemon Drop Cookies
Did you make this old-fashioned ginger snap cookie recipe? If you did, can you do me a big favor and leave a rating and review letting me know how you liked it? This helps my website grow so I can continue to publish free recipes. Thank you! 😊
Printable Recipe
Old Fashioned Ginger Snap Cookies
Equipment
- Mixing bowl
- Baking Sheet
- electric mixer
- cooling rack
Ingredients
- ¾ cup butter room temperature
- 1 cup white sugar
- 1 large egg
- 4 tablespoon molasses
- 2 cups all-purpose flour
- 2 teaspoon baking soda
- 1¼ teaspoon ground ginger
- 1 teaspoon cinnamon
Instructions
- Step 1: Prep. Preheat the oven to 350 degrees F. Place parchment paper or a silicone mat on a large cookie sheet.
- Step 2: Mix wet Ingredients. Cream unsalted butter and white sugar together in a medium bowl with an electric mixer on medium speed. Add the egg and molasses. Mix well until combined.
- Step 3: Add dry Ingredients. Add flour, baking soda, ground ginger, and ground cinnamon to the bowl. Stir to combine.
- Step 4: Sugar. Place sugar in a small bowl. Scoop up a spoonful of cookie dough with a small cookie scoop and roll it into a 1-inch ball. Drop the ball in the sugar and roll it around until coated. Place the cookie dough balls onto the cookie sheets with parchment paper 2 inches apart.
- Step 5: Bake. Bake the cookies in the oven for 8 minutes for soft and chewy cookies. If you want crispier ginger snaps, bake them for 10 minutes.
- Step 6: Cool. Remove the cookie from the oven, and let them cool for a few minutes before transferring them to a wire rack to cool completely.
Video
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Notes
- Ensure all ingredients are at room temperature.
- Use a cookie scoop for uniform size.
- Place cookie balls 2 inches apart as they spread during baking.
- Do not overcook—8 minutes yields soft cookies; 10 minutes makes them crispier.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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