These scrumptious Gingersnap cookies are bursting with ginger, cinnamon, cloves, and fresh cracked black pepper flavors. To top off these tasty morsels, roll the cookie dough balls in cinnamon sugar to add more tasty goodness and texture.
This is the time of year for all things sweet, especially cookies. These easy cookies will quickly become one of your favorite holiday cookies. Gingersnaps are delightful little treats that are crispy on the outside with soft and chewy centers.
They are super easy to make, and the dough can be prepared in less than 15 minutes. These ginger snap cookies are perfect for a holiday cookie exchange. I love to serve them at holiday parties and include them on Christmas cookie trays with snowball cookies and peppermint thumbprints.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Spices: Ground ginger, cinnamon, cloves, and freshly ground black pepper. Fresh spices are always the best for optimal taste. If you have a local spice shop, visit it. I have found that dried ground ginger works best in these cookies.
- Butter: Unsalted. If using salted butter, omit the added salt.
- Molasses: Use unsulphered dark molasses. Look for it at your local grocery store next to the corn syrup in the baking aisle. I do not recommend blackstrap molasses as it is pretty bitter.
How to Make Ginger Snaps
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Whisk the flour, baking soda, salt, ginger, cinnamon, cloves, and black pepper in a medium bowl. In a large bowl, using a stand mixer with a paddle attachment or a handheld electric mixer on medium speed, cream the butter, brown sugar, and granulated sugar until light and fluffy. This will take several minutes.
Then, reduce the speed to low and add the egg and molasses, mixing just until combined. Add the dry ingredients to the wet mixture, mixing until combined, scraping down the bowl and beaters when needed. Cover and refrigerate the dough for 1 hour.
In a small bowl, whisk together the sugar and cinnamon. Using a 1 1/2 tablespoon cookie scoop for even proportions, roll the ginger snap dough into 1-inch balls using your hands.
Roll each cookie dough ball through the sugar. Place them on a parchment-covered baking sheet with at least 2 1/2 inches between each cookie. Bake in a preheated oven and then let the cookies cool for a few minutes before moving the gingersnaps to a wire rack to cool.
Preparation Tips
- Refrigerate the ginger snap dough while not working with it and between batches.
- Use a 1 1/2 tablespoon cookie scoop for equally proportioned cookies. Roll the ginger snap dough into balls about 1 inch in diameter to get perfectly sized cookies.
- For best results, use parchment paper or a silicone baking mat. They promote even baking and browning, reduce spreading, and eliminate sticking.
- Do not load the dough onto hot or warm cookie sheets, as this will increase the spread.
- If you have time, do a test run with one or two cookies. This will help establish the baking time.
Store and Freeze
Store the cookies in an airtight container on the counter at room temperature for up to 5 days. Alternatively, freeze them in a sturdy, airtight container for up to 3 months.
You can also flash-freeze the cookie dough balls and freeze them in a zipper freezer bag for up to 2 months. When ready to bake, remove the number of cookie dough balls you want to bake and place them on a baking sheet covered with parchment paper about 2 1/2 inches apart. Let them thaw a little while the oven preheats and bake as directed.
More Holiday Treats
Gingersnap Cookie Recipe
Ingredients
Gingersnap Cookies
- 2 cups all-purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ⅛ teaspoon fresh ground black pepper
- ¾ cup unsalted butter softened
- ½ cup packed brown sugar
- ½ cup granulated sugar
- ¼ cup molasses
- 1 egg
Cinnamon Sugar
- ¼ cup sanding or granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone mats.
- Whisk together flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground black pepper in a medium bowl. Set the bowl aside for a few minutes.
- Using a stand mixer with a paddle attachment or a handheld electric mixer on medium speed in a mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. This will take several minutes.
- Reduce the speed to low and add the egg and molasses mixing until combined.
- Add the dry ingredients to the wet ingredients mixing just until combined, scraping down the bowl and beaters when needed. Cover and refrigerate the dough for 1 hour.
- In a small bowl, whisk together the sugar and cinnamon. Using a 1 1/2 tablespoon cookie scoop, roll the ginger snap dough into 1-inch balls using your hands and roll each cookie dough ball through the sugar. Place on the prepared baking sheets with at least 2 1/2 inches between each cookie.
- Bake for 10 -11 minutes. Let the cookies cool for about 5 minutes before moving the gingersnaps to a cooling rack.
Video
Notes
- Refrigerate the ginger snap dough while not working with it and between batches.
- Use a 1 1/2 tablespoon cookie scoop for equally proportioned cookies. Roll the ginger snap dough into balls about 1 inch in diameter to get perfectly sized cookies.
- For best results, use parchment paper or a silicone baking mat. They promote even baking and browning, reduce spreading, and eliminate sticking.
- Do not load the dough onto hot or warm cookie sheets, as this will increase the spread.
- If you have time, do a test run with one or two cookies. This will help establish the baking time.
Nutrition
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Jen
Yum! We love these cookies here! Such an easy recipe to follow!
Maria
Such a great idea to add black pepper! This seems like a great simple recipe, ideal for a quick snack.
Jessica Formicola
I love anything with ginger, and these ginger snaps look SO amazing! Definitely making a batch of them this week!
Pam Greer
Rolling them in sugar makes such a difference! I love that crunch of sugar!
Natasha
The flavors go well altogether it is such a delicious cookie! The edges are crispy, I actually might bake this for Christmas giveaways too!
Trang
I seriously love ginger snaps year-round! Maybe because it reminds me of Christmas? This was so easy to make and soo delicious.
Dawn Marie Finnegan
I’ve been looking forever for the Best Ginger Snap and THIS IS IT! W O W ! ! ! These were outstanding! Next time I make them I’ll be adding a smidge more clove and black pepper – Otherwise, this is a KEEPER! Thank you for sharing! I’m SO EXCITED!
Beth Pierce
Thanks so much Dawn Marie! I am so so glad that you liked them! You made my morning with such a fun comment!
Cathy L.
These gingersnaps were really good and easy to make. I loved them, but my husband said he would have liked more heat. Next time, I’ll add a couple of shakes of cayenne pepper to your recipe. It made 4 1/2 dozen 1″ balls. Thanks for a great recipe.
Beth Pierce
You are most welcome Cathy! So glad that you liked them and thanks for the tip!
Laura Reese
This is an amazing recipe! The flavors combine to make the perfect cookie.
Natalie
The ultimate holiday cookie! It has all the comforting flavors of fall. I’m excited for all the cookie baking!
Toni
My kids really loved it! A new favorite at my house!
Stephanie
These are my Achilles Heel! Every time I make a batch I just can’t stop eating them!
Krissy Allori
Ginger snaps bring back so many memories of being at my grandparents house. My grandma often made these cookies. Food memories are the best. I need to make these again soon.
Sandra
These look really amazing! I am sure they’ll quickly disappear at my house!
Vikki
Made a batch of these and will definitely be making another one! So flavorful and tasty
Erin | Dinners,Dishes and Dessert
These Ginger Snap cookies are mouth watering!