Grandma’s Old Fashioned Gingersnap Cookies
Last Updated on September 7, 2025 by Jamie Saechao
These old-fashioned gingersnap cookies are the soft and chewy cookies you love from Christmas past! These molasses-filled cookies are just like Grandma made them.
Cinnamon, cloves, and molasses are just a few ingredients that make these cookies so special. This recipe is also quick and easy to whip up-my kids and I were able to whip up the dough and have them in the oven in less than 15 minutes!
Looking for more classic, old fashioned cookies? Try grandma’s snickerdoodles, classic chocolate chip cookies, thumbprint cookies.
This post contains affiliate links. If you click through and make a purchase, I may make a small commission at no extra cost to you.
Ingredients
Dry ingredients: All purpose flour, baking soda, salt, ground ginger, cinnamon, and nutmeg. Add (optional) cardamom for a touch of spicy, warm flavor!
Wet ingredients: Room temperature butter, white sugar, molasses, and one egg.
Ingredient Notes: Use unsulphured molasses like this one. To make these cookies sparkly, roll them in sanding sugar. For extra flavor add chopped candied ginger to the dough.
How To Make Old Fashioned Gingersnap Cookies
Preheat oven to 350 degrees F and line two baking pans with parchment paper.
- In a medium bowl, whisk together all dry ingredients.
- Cream the butter and sugar in a large bowl, then add the egg and molasses and beat well.
- Add the dry ingredients to the wet and mix with a spatula until just combined, taking care not to over mix.
- Use a 1.5 inch cookie scoop to scoop out the dough. Roll each dough ball in sugar and set on a baking sheet lined with parchment paper. Space cookies 2 inches apart.
- Bake for 8-10 minutes or until the cookies are set on the top. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.
Love sourdough? Try my sourdough discard gingersnaps here.
Recipe Tips
- For most accurate baking, scoop the flour out of the bag with a spoon, pour it into your measuring cup, and level off with a spoon. Or use a baking scale.
- Adding chopped ginger can affect how the cookies spread, reducing the crinkle in the top of the cookie.
Jamie’s notes: For crispy cookies, bake them longer, until the tops are set. For soft, chewy gingersnaps, take them out of the oven when they are slightly underbaked.
How To Store
Store in an airtight container at room temperature and consume within 7 days. Store in a freezer safe, air-tight container for up to 3 months.
Old Fashioned Gingersnap Cookies
Equipment
- 1 medium bowl
- 1 Large Bowl
- 1 Spatula
Ingredients
- 2 cups all purpose flour 280 grams
- 1/2 tsp salt
- 2 tsp baking soda
- 2 tsp ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cardamom optional
- 1 tsp ground cloves
- 1 cup sugar
- 3/4 cup unsalted butter room temperature
- 1 egg
- 1/4 cup molasses
- 1/2 cup sugar for rolling dough balls in
- 1/4 cup candied ginger, chopped *optional*
Instructions
- Preheat oven to 350 degrees F and set the oven rack to the middle. Line two baking sheets with parchment paper.
- Whisk together ht flour, salt, baking soda, ginger, cinnamon, cloves and cardamom in a large bowl.2 cups all purpose flour, 1/2 tsp salt, 2 tsp baking soda, 2 tsp ginger, 1 tsp ground cinnamon , 1/4 tsp ground cardamom, 1 tsp ground cloves
- In a medium bowl, cream together sugar and butter. Add the egg and molasses and mix well.1 cup sugar, 3/4 cup unsalted butter, 1/4 cup molasses, 1 egg
- Add the wet ingredients to the dry, and mix until just combined. If using, add the chopped ginger.1/4 cup candied ginger, chopped
- Scoop dough balls with a 1.5 inch cookies scoop and space 2-3 inches apart on baking sheets. Roll each dough ball in sugar.1/2 cup sugar
- Bake for 8-10 minutes or until the tops are firm. For softer cookies, take them out when they are slightly underbaked.
- Let cool on baking sheet for 5 minutes, then transfer to baking rack to cool. Enjoy!
Notes
- Adjust the spices to your liking! If you like a stronger cookie, add 1/2 tsp more of each spice, or as preferred.Â
- For soft and chewy cookies, do not overmix the dough.Â
- Adding chopped ginger can affect how the cookies spread, reducing the crinkle in the top.
- Use sanding sugar to roll cookies in for extra sparkle!
