Who doesn’t love classic gingersnap cookies? With their warm spices and satisfying crunch, these cookies have a way of adding a bit of nostalgia to your day.

If you’re a fan of the iconic Nabisco gingersnaps, you’re in for a treat. This homemade version captures that familiar flavor with an extra dose of homemade goodness. Whether you like your cookies crisp or with a bit of chew, this recipe gives you the flexibility to bake the perfect gingersnap cookie.

A pile of homemade gingersnap cookies on a plate.

Old Fashioned Gingersnap Cookies

This recipe was inspired by the classic Nabisco gingersnaps, which I can easily eat by the boxful.

The original store-bought version doesn’t use butter, which is part of what makes them so crisp. But as much as I love that crunch, I’m a butter girl at heart. Butter gives the gingersnap cookies a richer, more nuanced flavor.

To help make the gingersnaps a bit crisper, I flattened them with the bottom of a glass. If you like a chewier cookie, leave them as round balls and bake them a couple minutes less.

As you can see in the photo below, my homemade cookies are darker and ever-so-slightly larger than the store bought cookies. They have more molasses, more spice, and well, more flavor. I still like those Nabisco cookies, but I will choose homemade over store-bought any day.

Homemade Goodness: These cookies bring that fresh-from-the-oven taste you just can’t find in a box. They’re soft, spiced to perfection, and have that homemade charm that beats anything you’ll find on a store shelf—no shade to the big brands!

Perfectly Spiced: The cinnamon and cloves team up with the ginger to create a cozy, balanced spice blend that’s anything but boring. You can dial up the ginger to match your spice tolerance.

Chewy or Crispy, Your Call: Love a chewy center? Leave those dough balls alone. Prefer a crisp snap? Flatten them out with a glass and bake them a tad longer. The recipe is versatile.

The Ingredients

Here is a quick run-down of the ingredients you will need:

Pantry: All-purpose flour, brown sugar, granulated sugar, baking soda
Pantry Seasonings: Ground ginger, cinnamon, ground cloves, salt
Fridge: Butter, egg
Condiments: Molasses

Ingredient Substitutions

For a crispier ginger snap cookie, swap the butter for shortening. You can use whole wheat flour for a nuttier taste, though it will slightly alter the texture.

Lastly, if you’re out of unsulphured molasses, sorghum syrup or honey can step in, but keep in mind that the flavor won’t be as rich or traditional.

Ingredients needed for gingersnap cookies.

Variations

If you want to mix things up with these gingersnap cookies, the following recipes make fun variations. A few ingredient tweaks can transform the classic recipe into something new.

Lemon Ginger Snap Cookies: Add 1 tablespoon of fresh lemon zest and 1 tablespoon of finely grated fresh ginger to the original recipe.

Chocolate-Dipped Gingersnaps: After the cookies have cooled, dip half of each cookie in melted dark chocolate and let them set on parchment paper.

Spiced Orange Gingersnap Cookies: Mix in 1 teaspoon of orange zest and 1/4 teaspoon of ground cardamom for gingersnaps with a bright citrusy twist.

Flour and spices in a dish. — blend the dry ingredients

Butter and sugar in a mixing bowl. — blend the dry ingredients

Tips for Success

For easy rolling: If your dough seems too soft, pop it in the fridge for 20-30 minutes. This makes it easier to roll into balls and helps the cookies keep their shape.

Measuring flour: Be sure to spoon your flour into the measuring cup and level it off with a knife. Scooping directly from the bag can pack the flour and lead to thick, dense cookies. This is a tip to use with just about any baking recipe.

Don’t over bake: These cookies will firm up as they cool, so it’s better to take them out when they’re just set around the edges for a soft, chewy texture. If you want them crisp, let them bake for 2 more minutes after the edges set.

For extra snap: For that iconic “snap” swap out the butter for shortening. The shortening won’t give them as much flavor but they will have a much ‘snappier’ texture.

Use the right molasses: Use unsulphured molasses and not blackstrap molasses.

Balls of dough on a cookie sheet. — roll balls of dough in sugar

Flattening a ball of cookie dough with a glass. — roll balls of dough in sugar

Storage

Store them in an airtight container at room temperature for up to a week.

If you’d like to keep them longer, these cookies freeze beautifully for up to three months.

If you want to freeze the dough, roll it into balls, then place them on a baking sheet and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag.

When you’re ready to bake, there’s no need to thaw—just pop the frozen dough balls directly on the baking sheet and add an extra 1-2 minutes to the baking time.

Baking these ginger cookies brings a nostalgic twist to the classic flavor we all know and love. Whether you like them chewy or with a bit of a snap, these cookies deliver that comforting, familiar taste with an extra touch of homemade goodness.

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Gingersnap Cookies

A versatile gingersnap cookie that can be cooked to either soft and chewy or crisp and snappy.

4.79 from 46 votes

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Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: to 5 dozen

Calories: 40kcal

Author: Dahn Boquist

Ingredients

2 cups all-purpose flour (240 grams)
2 teaspoons baking soda
3 to 5 teaspoons ground ginger
1 teaspoon cinnamon
¼ teaspoons ground cloves
½ teaspoon salt
1 cup brown sugar (213 grams)
4 ounces butter, softened (8 tablespoons)
3 tablespoons unsulphured molasses
1 egg

For Coating the Cookies

⅓ cup granulated sugar

Instructions

Preheat oven to 375° for soft. Line two cookie sheets with parchment.
In a medium bowl, blend together the flour, baking soda, ginger, cinnamon, cloves, and salt.
In a large mixing bowl, combine the brown sugar and butter. Beat on medium-high speed until pale and fluffy. Add the molasses and egg then blend on medium speed for 1-2 minutes until well combined.
Slowly add the flour mixture and mix on low speed for 1 to 2 minutes until combined (be sure to scrape the bottom of the bowl to ensure all the batter is blended well).
Scoop balls of dough the size of 2 teaspoons (I used a #100 cookie scoop). Roll the cookie dough in sugar and place them on the prepared cookie sheets, spacing them 1-½ inches apart.
For thin cookies, use the bottom of a glass to press them flat. You can leave them as round balls if you want them to be slightly puffy and chewy in the center.
Bake the cookies in the center of the oven for 9-11 minutes. (If you scoop larger cookies, you will need to bake them a few minutes longer).
Remove from oven and cool on wire cooling racks.

Notes

If you want a crispier cookie, swap the butter for shortening.
Adjust the ginger to your taste—3 teaspoons for a classic flavor or up to 5 teaspoons for a spicier kick. I prefer the extra warmth of more ginger, but it’s up to you!
Make sure you use unsulphured molasses and not blackstrap molasses. If you use blackstrap molasses, the cookies will have a bitter flavor and cake-like texture.