Grandma’s Old Fashioned Gingersnap Cookies
These old-fashioned gingersnap cookies are the soft and chewy on the inside with that classic crisp outer edge, the perfect Christmas cookie! These molasses-filled cookies are filled with spices like cinnamon and ginger, just like Grandma made them.
Jamie’s Recipe Summary! – Old Fashioned Gingersnap Cookies
- Taste: A sweet cookie loaded with holiday spices like ginger, cinnamon, and cloves.
- Texture: Lightly crisp on the outside, soft and chewy center.
- Total Time: 40 minutes
- Skill level: From beginner to seasoned cook.
- Tools needed: Large bowls, baking sheet, parchment paper.
- Why is this the best cookie recipe? 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!
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Christmas is our favorite time to bake old fashioned cookies, like grandma’s snickerdoodles, classic chocolate chip cookies, and thumbprint cookies.
I love to bake these gingersnaps and include them in cookie gift boxes for friends and neighbors.
Ingredients
See the recipe card for full ingredient list and amounts.
- Butter: use unsalted, room temperature butter
- Spices: Use fresh spices for best flavor and results!
- Molasses: Use ulsulphured molasses for this recipe. I use the Brer Rabbit brand.
- Brown sugar: Using brown sugar instead of white sugar gives these cookies more structure and better lift, and also helps to prevent spread.
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Recipe Variations
To make these cookies sparkly, roll them in sanding sugar. For extra flavor add chopped candied ginger to the dough. Cardamom, cayenne pepper, and cloves are optional, but add extra flavor to this recipe, taking them to the next level!
Jamie’s Recipe Tips
- Too much or little flour can completely change the cookie. For accuracy, 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 and measure by grams.
- Baking sheets matter! Darker baking sheets will bake these cookies faster, while a newer, lighter colored baking sheet will take a little longer.
- For best results, use a cooled-off baking sheet for each round of cookies.
- To increase the pretty crinkle on top of the cookies, sprinkle a few drops of water on top of each dough ball before putting them in the oven.
- Adding chopped ginger can affect how the cookies spread, reducing the crinkle in the top of the cookie.
- These cookies spread quite a bit, so space them 2.5 -3 inches apart.
- 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 Make Old Fashioned Gingersnap Cookies
Preheat oven to 350 degrees F and line two baking pans with parchment paper.
Step 1: In a medium bowl, whisk together all dry ingredients.
Step 2: Cream the butter and brown sugar in a large bowl, then add the egg and molasses and beat well.
Step 3: Add the dry ingredients to the wet and mix with a spatula until just combined, taking care not to over mix.
If the dough feels too soft to roll, cover it and place it in the fridge for 30 minutes.
Step 4: 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 at least 2.5 inches apart.
Bake for 9-11 minutes or until the cookies are light brown on the edges and set on the top. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.
Love sourdough? Try my sourdough ginger snaps here.
Old Fashioned Gingersnap Cookies Faq’s
The best gingersnap cookies pair a variety of spices (molasses, ginger, cinnamon and cloves), with a distinctive gingersnap texture. They are soft and chewy on the inside with a slight inner crunch.
Gingerbread cookies and gingersnap cookies both feature molasses, ginger, and cinnamon, but they vary in their shape, cooking time, and ingredient amounts.
Use light molasses or an unsulphured dark molasses, taking care to avoid blackstrap molasses.
How To Store
Store in an airtight container at room temperature and consume within 7 days. To freeze, store in a freezer safe, air-tight container for up to 3 months.
More Holiday Recipes
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Old Fashioned Gingersnap Cookies
Equipment
- 1 medium bowl
- 1 Large Bowl
- 1 Spatula
- 1 Hand held mixer
- 1 1.5 inch cookie scoop
Ingredients
Cookie Dough
- 2 1/4 cups all purpose flour 280 grams
- 1/2 tsp salt
- 2 tsp baking soda
- 3 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1/4 tsp ground cardamom optional
- 1/4 tsp cayenne pepper optional
- 1 cup brown sugar lightly packed
- 3/4 cup unsalted butter (room temperature) 170 grams
- 1 egg
- 1/4 cup molasses
Extras
- 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 the flour, salt, baking soda, ginger, cinnamon, cloves and cardamom in a large bowl.2 1/4 cups all purpose flour, 1/2 tsp salt, 2 tsp baking soda, 3 tsp ground ginger, 1 tsp ground cinnamon , 1/4 tsp ground cardamom, 1 tsp ground cloves
- In a medium bowl, cream together brown sugar and butter. Add the egg and molasses and mix well.1 cup brown sugar, 3/4 cup unsalted butter (room temperature), 1/4 cup molasses, 1 egg
- Add the wet ingredients to the dry, and mix until just combined. If using, add the chopped ginger. If the dough feels too soft to roll, cover it and place it in the fridge for 30 minutes.1/4 cup candied ginger, chopped
- Scoop dough balls with a 1.5 inch cookies scoop and roll each dough ball liberally in sugar. Space 2-3 inches apart on baking sheets. For cookies with crinkled tops, sprinkle a few drops of water on the top of each ball of dough.1/2 cup sugar
- Bake for 9-11 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.
- Baking sheets matter! Darker baking sheets will bake these cookies faster, while a newer, lighter colored baking sheet will take a little longer.
- For best results, use a cooled-off baking sheet for each round of cookies.
- For soft and chewy cookies, do not overmix the dough.
- 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!
These simple old fashioned gingersnaps are full of seasonal spices like cinnamon and ginger! They are easy to make, the perfect cookie for Christmas baking.