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Gingersnap Cookie Recipe – Christmas Cookies

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Ginger snap cookies on a cooling rack.

Gingersnaps are one of my favorite cookie recipes.  They keep well and have a distinct molasses and ginger taste, perfect for the Holiday season. This recipe is a family recipe that was handed down from my Great Aunt Tina. I don’t remember ever meeting my Great Aunt Tina, but that doesn’t mean I don’t enjoy her cookie recipe!

Ginger snap cookies on a wooden table.

I like my gingersnaps to be a little chewy, so I only cook these for about 8 minutes.  But if you prefer crispy gingersnaps you could increase the cooking time by 5 minutes and have crispy ones. The only change I made to my Great Aunt’s recipe is that I use butter instead of shortening, because I just don’t like to cook with shortening.  I love all the subtle spice flavors in these cookies, which include cloves and cinnamon along with the ginger.

Chocolate truffles on a blue plate with powdered sugar.

My kids’ favorite part of this recipe is rolling the little balls of cookie dough in sugar.  They aren’t big fans of the cookies themselves, because of the strong molasses taste. They prefer cookies which have lots of chocolate, not lots of spices!  This year I used Black Strap Molasses for an even more robust taste. If you like molasses you will love these traditional Christmas cookies!

Gingerbread cookies on a blue wooden table.

Yield: 36

Gingersnap Cookies

Gingersnap Cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 3/4 cup butter
  • 1 cup sugar
  • 1 egg
  • 1/2 cup molasses
  • 2 cup flour
  • 2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 375.
  2. Cream the butter and sugar together until light and fluffy.
  3. Add egg and molasses and mix well.
  4. Add flour, baking soda, cinnamon, cloves, ginger and salt, and mix the dry ingredients into the batter.
  5. Form the batter into 1 inch balls and roll in sugar.
  6. Bake for 8-10 minutes.

Notes

Nutrition facts are estimates.

Nutrition Information:

Yield:

36

Amount Per Serving: Calories: 96Saturated Fat: 2gCholesterol: 14mgSodium: 130mgCarbohydrates: 14gSugar: 9g

 Gingerbread cookies on a cooling rack.

Cookies Make the Perfect Gift

I love to share homemade cookies with my friends and family! Food is a great way to bring people together during the holiday season, either in person or from a distance.

Why not bake some cookies this year and put together a cookie gift box for your friends? Here are some cookie recipe ideas for gift giving!

anne

Hi, Iโ€™m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

40 thoughts on “Gingersnap Cookie Recipe – Christmas Cookies”

  1. Mmmmmm… I can almost taste those cookies looking at those photos. This looks like a great recipe. I can’t wait to try it. I can’t remember the last time I’ve had a gingersnap. I think it’s time I fixed that, don’t you?

    Reply
  2. I love the homemade taste of well made ginger snap cookies and these have left my mouth watering! All month long I am doing a cookie countdown to Christmas, I would love it if you stopped by!
    Cathy

    Reply
  3. Truth time: I could eat an entire bag og ginger snaps in one sitting. More truth: I’ve only ever had the bagged kind! I’m sure homemade are wonderful and small amazing while baking. I’m interested in the chewiness.
    Thanks for sharing!

    Reply
  4. 1 star
    I’m not sure where she got this picture but it is most definitely not what you get with this recipe. I added a half cup more flour just to be able to roll them. And they are flatter than pancakes. Taste is good but not soft and chewy for sure. Disappointing recipe!

    Reply
  5. I made this recipe as posted. The dough is too sticky to roll into balls. I have chilled it and added another cup of flour. What have I done wrong?

    Reply

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