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Gingersnap Cookie Recipe – Christmas Cookies

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Gingersnap CookiesGingersnap Cookies - Traditional Christmas cookies made with molasses and rolled in sugar - a holiday tradition!

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!

Gingersnap Cookies for Christmas

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.

Rolling the Gingersnaps in 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!

Gingersnap Cookies - Traditional Christmas cookies made with molasses and rolled in sugar

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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

 Gingersnap Cookies - Traditional Christmas Favorites

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!

By on November 24th, 2016

39 thoughts on “Gingersnap Cookie Recipe – Christmas Cookies”

  1. I love gingersnap cookies! We make them every year. It is amazing what a difference rolling them in sugar makes. We usually also frost ours with cream cheese frosting, and then put a redhot in the center of each. The bite with the redhot is the best!

    Reply
  2. I’ve only made crunchy ones that actually “snap” when you eat them – but I love soft cookies, I didn’t think of just baking them for a shorter time 😉

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  3. I just made these cookies and they came out flat and hard, not fluffy and pretty. I checked everything twice and find no reason for this. Very Disappointing! They were for Christmas goodie tins.

    Reply
    • I just made these and also had them come out flat. I don’t mind overly much because they are still very tasty, but the batter was far to soft to even attempt to roll them in sugar. This was even after adding an extra 1/2 c to cup of flour! I just sprinkled sugar on top.

      Reply
  4. Mine came out flat too…I needed them for a Christmas party tomorrow….it’s after midnight ..not happening! I don’t know what went wrong…maybe the dough should be chilled….the directions don’t say to do that though…

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  5. I’ll have to try this recipe because I haven’t made Gingersnaps in years because the last time I did they weren’t nice and chewy and fluffy but hard and crispy – and I prefer the chewy ones 🙂

    Reply
  6. 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
  7. 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

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  8. 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
  9. 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
  10. 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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