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Easy Gingersnap Cookies

These Easy Gingersnap Cookies are crisp and crunchy with cracked, sugary tops. Flavored with ginger, cinnamon, cloves, and molasses, they’re the perfect cookie for fall, winter, and the holiday season!

It’s been a minute since I posted a sweet treat here on the blog, and so today I’m bringing you these deliciously sweet-and-spicy gingersnaps that are a snap to make and a must-have for your holiday cookie list!

You don’t need to wait for butter to soften. You don’t need to chill the dough. Just mix, roll, and bake. They’re pretty quick too. Baking them in 3 batches, 5 dozen cookies are ready in about an hour.

When it comes to cookies, soft and chewy is totally my thing. BUT gingersnaps have always been the one exception (a spicy ginger snap is one of my all-time favorite cookies…like top 5 for sure).

To me, gingersnaps absolutely must have that snappy crunch. After all, isn’t that why they’re called snaps? And they also have to be plenty gingery.

As we get closer to the holidays, I always start craving them. And honestly, I usually just go out and buy a box. But, this year, I decided that it was high time to bake up some homemade gingersnaps to enjoy.

I had recently come across a recipe for them in one of my many community cookbooks, and I wanted to try it.

Now, these cookbooks are great, but the recipes are not always as detailed as they should be. So it took me a few tries to get this recipe exactly where I wanted it to be (and we thoroughly enjoyed eating our way through every batch!).

For example, the recipe didn’t say how big to roll the dough balls, so my first batch of cookies were ridiculously huge! I fixed that in the second batch, but decided I wanted more spice, so for the next one I upped the ginger and added some cloves. I also swapped out half of the white sugar for brown sugar.

Batch number three was the winner, and that’s the recipe I’m sharing with you today!

gingersnap cookies on a wire cooling rack with one cookie being placed on the rack with a spatula

Ingredients you need:

  • Vegetable oil
  • White sugar
  • Light brown sugar
  • Egg
  • Molasses (unsulphured)
  • All-purpose flour
  • Baking soda
  • Salt
  • Cinnamon
  • Dry ground Ginger
  • Ground cloves

Here’s a look at how to make Easy Gingersnap Cookies:

Note: This is just a quick overview of the steps. Scroll down to the recipe card for the full recipe with detailed instructions.

2 images; one a graphic of an oven with text that says preheat the oven to 350 degrees Fahrenheit; the other of a bowl of wet ingredients in a bowl with a wooden spoon with text that says mix the oil, sugars, egg, and molasses until well-combined
2 images; one of a bowl of flour and spices with a whisk with text that says in a separate bowl, whisk flour, baking soda, salt, and spices; the other of gingersnap cookie dough in a bowl with a wooden spoon with text that says add flour mixture to the wet mixture, mix just until combined
2 images; one of a hand holding a ball of cookie dough with text that says roll the dough into one inch balls, about one teaspoon per ball; the other of a dough ball in sugar with text that says roll each ball in sugar
2 images; one of the sugar-coated cookie dough balls on a baking sheet with text that says place the balls 2 inches apart on a large cookie sheet; the other a graphic of an oven with text that says 350 degrees Fahrenheit, bake 10 to 12 minutes until tops are cracked and edges are set
2 images; one of baked gingersnaps on a cookie sheet with text that says allow to cool on the pan for 1 to 2 minutes; the other of gingersnaps on wire cooling racks with text that says move to wire racks to cool completely, enjoy

Tips & Tidbits:

  • I highly recommend using light-colored cookie sheets, as the cookies can much more easily become overcooked or burned using dark pans.
  • I’m not a huge fan of baking more than one pan of cookies at a time because it increases the chances that the cookies won’t bake evenly and you have to be moving them around between racks, etc., so I bake them in three batches (I use half sheet pans that are roughly 17x2x1 inches in size, and I can fit 20 cookies on each pan at a time).
  • If you need to reuse a pan for another batch, just make sure you allow it to cool before adding more cookie dough. If the pan is hot, this can cause the cookies to spread too much and cook unevenly.
  • Be very careful not to overcook these! They’re done when the tops are cracked and the edges of the cookies are set. They will still be soft and slightly puffy at this point, but they will flatten and crisp up as they cool. If you bake the cookies until they are hard, they will be overcooked and possibly burnt (which most definitely does not taste good!).
  • Once cooled, store the gingersnaps in an airtight container or storage bag; they should stay crisp and crunchy for up to 5 days.
  • For longer storage, you can freeze the cookies. Wrap each cookie tightly in plastic wrap and then place them in a freezer container or freezer bag and freeze for up to 2 months. Thaw and enjoy (they might lose some of that crunchy snap, but they are still delicious)!
easy gingersnap cookies piles on a white plate with more cookies and 2 glasses of milk in the background

The awesomely crisp and crunchy texture of these cookies makes them perfect for dunking in a glass of your favorite milk, coffee or tea (I’m doing this exact thing right now…YUM!).

I hope you try this Easy Gingersnap Cookies recipe and love it as much as I do. Thanks for visiting today!

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crisp and crunchy gingersnap cookies stacked on a white plate

Easy Gingersnap Cookies

These Easy Gingersnap Cookies are crisp and crunchy with cracked, sugary tops. Flavored with ginger, cinnamon, cloves, and molasses, they're the perfect cookie for fall, winter, and the holiday season!
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Author: Michelle / Now Cook This!
Prep Time: 15 minutes
Cook Time: 30 minutes
Cool Time: 15 minutes
Total Time: 1 hour
Servings: 5 dozen cookies (approximately)
Estimated Calories: 55

Ingredients

  • cup vegetable oil
  • ¾ cup white sugar, divided
  • ½ cup light brown sugar, not packed
  • 1 large egg
  • ¼ cup molasses, unsulphured
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 2 teaspoons dry ground ginger
  • ¼ teaspoon ground cloves

Instructions

  • Preheat the oven to 350°F.
  • Put ¼ cup of the white sugar in a small bowl or on a small plate; set aside (the cookie dough will be rolled in this sugar before baking).
  • In a large bowl, mix together the vegetable oil, the remaining ½ cup of white sugar, the light brown sugar, egg, and molasses until well-combined.
  • In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves until well combined.
  • Add the flour mixture to the bowl with the wet ingredients; mix just until combined.
  • Working in batches (I do 3 batches of 20 each), roll the dough into 1-inch balls (a teaspoon measuring spoon gives you the perfect amount of dough).
  • Roll each dough ball in the white sugar until lightly but evenly coated.
  • Place the dough balls 2 inches apart on a large light-colored ungreased cookie sheet.
    Note: I use half sheet pans that are approximately 17x2x1 inches and can fit 20 on each one.
  • Bake on the middle rack of the oven for 10 to 12 minutes or until the tops are cracked and the edges are set.
    Note: The cookies will still be soft and slightly puffy at this point. They will flatten and harden as they cool. Be careful not to overbake them (don't bake them until they are hard!).
  • Allow the cookies to cool on the pan for 1 to 2 minutes until they just start to set up, then move them to wire cooling racks to cool completely.

Notes

  • I highly recommend using light-colored cookie sheets, as the cookies can much more easily become overcooked or burned using dark pans.
  • If you need to reuse a pan for another batch, just make sure you allow it to cool before adding more cookie dough. If the pan is hot, it can cause the cookie to spread too much and cook unevenly.
  • Once cooled, store the gingersnaps in an airtight container or storage bag; they should stay crisp and crunchy for up to 5 days.
  • For longer storage, you can freeze the cookies. Wrap each cookie tightly in plastic wrap and then place them in a freezer container or freezer bag and freeze for up to 2 months. Thaw and enjoy (they might lose some of that crunchy snap, but they’ll still be delicious)!
Did you try this recipe? I’d love to see it!Share it on Instagram, tag @nowcookthis and use the hashtag #nowcookthisrecipes. Thanks!
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