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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!
Prep Time15 mins
Cook Time30 mins
Cool Time15 mins
Total Time1 hr
Servings: 5 dozen cookies (approximately)
Calories: 55kcal
Author: Michelle / Now Cook This!


  • 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


  • 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.

Recipe 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!
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