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
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Stephanie
These ginger snaps are so delicious. Thanks for such a great, easy-to-follow recipe that everyone enjoyed!
Beth Pierce
You are most welcome!
Emily
I love gingersnap cookies, but have not yet tried to make them myself! Now’s my chance to have homemade cookies over the holidays. 🙂
Beth Pierce
So true! Enjoy!
Maureen
This is the perfect holiday treat! The flavors are amazing too. I love that they are so easy to make and I love sharing them with friends and family.
Beth Pierce
Thanks, Maureen! We love sharing them too!
Colleen
These are the best ginger snaps I’ve ever made. I have never tried a recipe with pepper in it before. It was great!
Beth Pierce
Thanks, Colleen! I am so glad that you like the cookies!
Rebecca Brady
Love these cookies! I have made many batches ❤️ but the last batch I made the dough liquified in the oven. I was wondering if you’ve ever experienced this? If you have any tips please share. Thank you!
Beth Pierce
Is it possible the flour was undermeasured? If your house is anything like mine things can be hectic.
Sharon Walker
Outstanding!!! Easy ,yummy, will never make another recipe ❤️,
Beth Pierce
Thanks, Sharon! So glad that you like the gingersnap cookies!
Holly
These cookies turned out great! We ate some and I crushed the rest to make a crust for my holiday cheesecake!! SO good!
Beth Pierce
Thanks, Holly! Happy Thanksgiving!
Sara
Whipped up a batch of these for an afternoon treat and they did not disappoint! Turned out easy, moist and delicious; exactly what I needed to cure my sweet tooth, indeed!
Beth Pierce
Thanks, Sara! So glad that you like the gingersnap cookies.
Kathleen
These gingersnap cookies were fabulous! They came together so easily. We ate some and we froze some for our holiday cookie trays.
Shelby
I love the simplicity of a ginger snap cookie, and these are wonderful. The perfect flavor and crunch. I appreciated your tips for making them!
Beth Pierce
Thanks, Shelby! I am so happy that you liked them! Have a nice Thanksgiving.
Justine
These were fantastic! They reminded me of my grandma, I loved them.
Kasandra
I was skeptical about the black pepper but it came out so yummy! Thank you!
Kushigalu
This looks so crunchy and flavorful. Thanks for the recipe.
Noune
Great recipe and they smell amazing. Thanks for sharing this delicious Ginger Snap cookie recipe.
Beth Pierce
The pleasure is all mine!
Caroline
I do love the texture and flavor of gingersnaps – such a classic, so tasty!
Seema Sriram
This is perfect. We are having a cold snap and these cookies will be so good to have for tea.
Beth Pierce
Thanks Seema! Enjoy!