Ginger Snaps are classic spiced cookies with rich molasses flavor, warm ginger, cinnamon, cloves, and a sweet cinnamon sugar coating. They also happen to be Lo’s favorite!!
These cookies bake up with lightly cracked tops and that delicious old-fashioned flavor we love during the holidays. We especially love these for Christmas cookie trays, cookie exchanges, neighbor gifts, and fall baking because they’re simple, flavorful, and easy to make in batches. Letting them set on the cookie sheet for a few minutes helps them finish baking and cool just enough before moving to a rack.
For more favorites, check out our Ginger Cookies and Gingerdoodles.
Why you’ll love them + Why they work:
- Holiday perfect. Great for Christmas trays, cookie exchanges, and neighbor gifts.
- Simple. Easy to scoop, roll, and bake in batches.
- Molasses adds bold flavor. Dark molasses gives the cookies their rich color and deep spiced sweetness.
- Rolling in cinnamon sugar adds texture. The coating creates a sweet outside that makes every bite extra flavorful.
Ginger Snaps Ingredients
- Cinnamon sugar (⅓ cup): Coats the dough balls and adds a sweet, spiced finish. We mix 4 tablespoons granulated sugar with 1 tablespoon cinnamon.
- Butter, softened (¾ cup): Adds richness and helps create a tender cookie texture.
- Granulated sugar (¾ cup): Sweetens the dough and helps the cookies bake with crisp edges.
- Brown sugar (⅓ cup): Adds moisture and a deeper sweetness.
- Egg (1 large): Binds the dough together and gives the cookies structure.
- Dark molasses (⅓ cup): Adds rich flavor, dark color, and classic ginger snap taste. We used Brer Rabbit Full Flavor Molasses. Do not use sulfured or blackstrap molasses.
- All-purpose flour (2 cups + 2 tablespoons): Gives the cookies structure and helps the dough hold its shape.
- Baking soda (2 teaspoons): Helps the cookies spread and develop cracked tops.
- Ground ginger (1 tablespoon): Adds the bold ginger flavor these cookies are known for.
- Ground cinnamon (1 teaspoon): Adds warmth and classic spice flavor.
- Ground cloves (½ teaspoon): Adds deep holiday spice and richness.
- Salt (½ teaspoon): Balances the sweetness and enhances the spices.
How to Make Ginger Snaps
PREP. Preheat the oven to 350°F. Place ⅓ cup cinnamon sugar in a small bowl and set aside.
BATTER. In the large bowl of a stand mixer (or use a hand mixer), beat ¾ cup softened butter, ¾ cup granulated sugar, and ⅓ cup brown sugar. Add 1 egg and ⅓ cup molasses and beat until fluffy.
- In a medium bowl, sift 2 cups+ 2 tablespoons flour, 2 teaspoons baking soda, 1 tablespoon ginger,1 teaspoon cinnamon, ½ teaspoon ground cloves, and ½ teaspoon salt.
- Slowly add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
BAKE. Use a small cookie scoop to scoop the dough and roll into 1-inch balls. Roll the balls into the cinnamon sugar mixture.
- Place the dough balls on the baking sheet and bake for 11-14 minutes, or until slightly cracked on top.
- Let cookies set on a cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
Kristyn’s Recipe Tips
- Use softened butter so the sugars cream together smoothly.
- Sift the dry ingredients to help the spices and baking soda mix evenly.
- Roll the dough into 1-inch balls so the cookies bake evenly.
- Bake until the tops are slightly cracked, then let them set on the cookie sheet for 5 minutes.
- Make-ahead tip: scoop and roll the dough balls ahead, refrigerate or freeze them, then bake when ready.
Ginger Snaps REcipe
Equipment
Ingredients
- ⅓ cup cinnamon sugar
- ¾ cup butter, softened
- ¾ cup granulated sugar
- ⅓ cup brown sugar
- 1 large egg
- ⅓ cup dark molasses
- 2 cups+ 2 tablespoons all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F. Place cinnamon sugar in a small bowl and set aside.
- In the bowl of a stand mixer, beat butter, granulated sugar, and brown sugar together. Add the egg and molasses and beat until fluffy.
- In a medium bowl, sift flour, baking soda, ginger, cinnamon, cloves, and salt.
- Slowly add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Use a small cookie scoop to scoop the dough and roll the dough into 1-inch balls. Roll the balls into the cinnamon sugar mixture.
- Place the dough balls on the cookie sheet and bake for 12-14 minutes, or until slightly cracked on top.
- Let cookies set on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store the dough, covered with plastic wrap in the fridge for 2 days, or freeze cookie dough balls for up to 3 months. See How to Freeze Cookie Dough for tips.
Store in an airtight container on the counter for 7-10 days or freeze for up to 6 months.
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This recipe was originally published November 2017.
This recepe is AMAZING they are so moist! Thank you!!! 🗻🎄❄️🎁
The flavor is great, but following the recipe – they turned out super flat. It didn’t say to refrigerate prior to cooking so I’ll try that next time.
Im glad you liked the flavor! They will puff up in the oven and then flatten as they cool. Chilling the dough prior should help keep them puffier if that is what you prefer.
Super good. 👌 love love. Love
These are a family favorite! So delicious!