Homemade Gingersnaps Recipe

Homemade Gingersnaps Recipe

  • Author: Melissa
  • Prep Time: 15
  • Cook Time: 6
  • Total Time: 21 minutes
  • Yield: 36 1x
  • Category: dessert
  • Method: baking
  • Cuisine: American


The perfect gingersnap cookie recipe, these ginger cookies are crisp on the outside and chewy on the inside and rolled in sugar!



  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 1/2 cup molasses
  • 2 eggs
  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • additional 1 cup sugar for rolling dough


  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a stand mixer, combine butter and 2 cups sugar and beat for one minute or until blended. Add eggs and molasses and continue to mix on medium speed until blended.
  3. In a medium bowl, whisk together flour, baking soda, salt, and spices. Add to butter mixture a little at a time while mixing on low speed. Mix until combined.
  4. Roll the dough into 1-inch balls. Pour additional 1 cup sugar in a small bowl. Roll the dough ball in the sugar until completely coated.
  5. Place dough ball on cookie sheet and space cookies at least two inches apart. Bake for 6-8 minutes or until cookies just begin to crack on the surface. Remove from oven and allow to cool for two minutes before moving to a cooling rack. Cookies will continue to crack and settle as they cool.
  6. Store in an airtight container up to one week.

Keywords: gingersnap