Gingersnap Cookies (one-bowl recipe)

Cookie baking season is upon us and any recipe with ginger and molasses is welcomed in this house. We love these simple gingersnaps, soft but crunchy, with that hint of burnt sweetness that makes them addictive. Roll them in sugar and they'll create a wonderful surface as they crack open while baking!

I fell in love with gingersnaps the minute I made them. That was years, or decades, ago. I decided then and there that ginger with molasses was one of my top favorite flavor combinations. And that hasn't changed. That sweet spiciness is unparalleled, don't you agree with me?

Well, maybe other flavors give it a fair fight, such as anything with pumpkin and spices (my favorite Pumpkin Bread for example), or chocolate and bourbon in the form of my favorite Hot Chocolate Bundt Cake.

But let's stay focused on these fantastic ginger cookies.

Ingredients

The ingredients are simple but they are essential.

• Molasses: one of the main ingredients, adds a slight bitterness that goes amazing with the spices and honey.
• Honey: I like to add a tablespoon of honey because it sweetens the cookies enough to balance the other sharp flavors. And it adds moisture.
• Spices: finding the right mix is essential for achieving the best ginger cookie. This recipe for me is perfect, but do adjust it to your personal taste if necessary.
• Brown sugar: it adds moisture and a necessary caramel undertone that complements the rest of the ingredients. You can use only white sugar if that's all you have.

Easy steps

It's very easy to make this cookie mix, it's a one-bowl recipe that comes together quickly. I made this step-by-step tutorial to guide you 👇🏻

1

Mix soft butter with sugars

2

Add egg and integrate until creamy

3

Add molasses and honey 🍯

4

Add vanilla and spices 🤩

5

Mix well and incorporate dry ingredients in 2-3 parts

6

Roll pieces of dough between hands and roll in sugar

7

Place at least 1 inch apart on cookie sheet

8

Bake as directed and let cool before removing them with a spatula

Check out my other content @VintageKitchen on Jumprope.

Variation

I made two sets of gingersnaps changing the amount of flour, not by much, but the results were different. The difference is not huge but enough to make a comment. You'll find both options in the recipe card at the end of the post.

• Largest amount of flour: the cookies are like the photos in this post. Thicker cookies with more crust and a chewy inside.
• Lesser amount of flour: the cookies are much moister as the crust is thinner. It's a more even cookie inside and out.

How to store gingersnaps

• Room t°: they last several days in a cookie jar or tin.
• Refrigerator: you can make the balls of dough and keep them in the fridge, wrapped, for 2-3 days before baking. Roll them in sugar just before baking.
• Freezer: you can freeze the baked cookies in a ziploc bag or well wrapped. For unbaked cookies you can make the balls and put them in the freezer until solid and then transfer to a bag (so you fill less space in the freezer).

Other cookie recipes you might like:
Pistachio Butter Cookies
Sesame Cookies
Lemon Shortbread

Let me know in the comments below if you make this recipe! I’d love to hear what you think about it. Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.

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Gingersnap Cookies

★★★★★ 5 from 9 reviews

• Author: Paula Montenegro
• Prep Time: 10
• Cook Time: 15
• Total Time: 25 minutes
• Yield: 40 medium cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: American

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Description

Cookie baking season is upon us and any recipe with ginger and molasses is welcomed in this house. We love these simple gingersnaps, soft but crunchy, with that hint of burnt sweetness that makes them addictive. Roll them in sugar and they'll create a wonderful surface as they crack open while baking!

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Ingredients

Scale 1x2x3x

• 6 tablespoons (90g) unsalted butter, at room temperature
• ½ cup (100g) regular white sugar
• ½ cup (100g) brown sugar 
• 1 egg, at room temperature
• 3 tablespoons molasses
• 1 tablespoon honey
• 2 cups (270g) 0000 flour, (or 1 ¾ cups + 2 tablespoons, see Notes below)
• ¾ teaspoon baking soda
• 1 to 2 teaspoons ground ginger, see Notes below
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground allspice
• ⅛ teaspoon salt
• White sugar, about ⅓ cup, for rolling cookies

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Instructions

1. Turn on the oven at 350°F / 180ºC.
2. Line baking sheets with parchment paper.
3. In a large bowl, beat butter adding sugar gradually until creamy.
4. Add the egg and beat until smooth.
5. Add molasses and honey and mix well.
6. Add vanilla and spices and integrate. 
7. Sift the flour, baking soda, and salt and add to the butter mixture in 2 or 3 parts until it’s all well mixed. I do this part with a spatula because it’s a stiff dough and it’s easier to mix. 
8. Put the extra sugar in a shallow bowl.
9. Take walnut sized portions of cookie dough and roll between your hands to make balls. A cookie scoop is great to make even sized cookies. 
10. Roll in the sugar, coating them completely, trying to maintain the round shape. 
11. Place on the baking sheets, separated by an inch or more.
12. Bake for about 12 minutes, until puffed and cracked.
13. Remove from the oven and let cool on a wire rack. (I also smack the cookie sheet on the counter as soon as it’s out of the oven so that the cookies flatten immediately and the bottoms are easier to remove. But it’s not mandatory). 
14. Let them cool completely on the rack before removing them with a spatula.
15. Store in tins or cookie jars with tight fitting lids.

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Notes

• Flour: use 2 cups of flour if you want thicker cookies, and the lesser amount if you want thinner cookies. 
• Molasses and honey: one of the main ingredients is molasses which adds a slight bitterness that goes amazingly well with the spices and honey. I like to add a tablespoon of honey because it sweetens the cookies enough to balance the other sharp flavors. And it adds moisture. If you like even sweeter cookies, use 2 tablespoons of each (4 in total).
• Spices: finding the right mix is essential for achieving the best ginger cookie. This recipe for me is perfect, but do adjust it to your personal taste if necessary.
• Brown sugar: it adds moisture and a necessary caramel undertone that complements the rest of the ingredients. You can use white sugar if that's all you have.

Keywords: gingersnaps, gingersnap cookies

Paula Montenegro

I'm Paula, a baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.