These old fashioned ginger snap cookies are an absolute classic, perfect for any cookie lover's collection. With a slight sugary crunch on the outside and a chewy, spiced molasses flavor inside, each bite of these cookies bring a nostalgic warmth, capturing the essence of holiday baking.
It always feels like the endless days of summer seem to blend into the holiday season in the blink of an eye. One moment, I’m enjoying sunny afternoons, and the next, I’m knee-deep in planning parties, gatherings, and entertaining. Amidst the flurry of holiday preparations, I find solace in getting an early start on my baking. There's something incredibly comforting about having a stash of holiday treats ready to go, and that's where these old fashioned ginger snap cookies come in. Not only are they a classic favorite, but they also freeze beautifully, making it easy to serve up the tastiest cookies at each event.
Aside from their undeniable flavor and perfect texture, these cookies remind me of simpler times. The slight sugary crunch on the outside paired with the chewy, spiced molasses interior is like a hug from the past, bringing back memories of the holidays of my childhood. Each bite is filled with the warmth of cinnamon, ginger, cloves, and nutmeg, capturing the essence of Christmas in every morsel. It’s a recipe that has stood the test of time, and for good reason—there’s just something magical about the way these cookies make you feel.
By baking these ginger snap cookies ahead of time and freezing them, I can focus on other aspects of holiday preparations without sacrificing quality or taste. It’s a little trick that saves me time and stress, allowing me to enjoy the festivities and share delicious homemade treats with friends and family. Plus, there’s nothing quite like the joy of seeing everyone's faces light up when they take that first bite of a cookie that tastes just like grandma would have made.
If you love these cookies, try my White Chocolate Dipped Ginger Snaps.
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Ingredients
- Granulated White Sugar – Provides sweetness and contributes to the crispy exterior of the cookies.
- Unsalted Butter – I prefer unsalted butter. If using salted butter, eliminate or reduce the additional salt added later in the recipe.
- Molasses – Molasses has a deep, rich flavor that gives the cookies their distinctive spiced taste.
- Egg – Use room temperature eggs.
- Flour – Regular all-purpose flour is preferred.
- Baking Soda – This leavening agent that helps the cookies rise and become light and airy.
- Cinnamon – Adds a warm, sweet, and slightly spicy flavor that complements the other spices.
- Ginger – Powdered ginger provides a sharp, spicy kick that is characteristic of ginger snap cookies.
- Cloves – Adds a warm, aromatic, and slightly sweet spice that enhances the overall flavor profile.
- Nutmeg – A warm spice that adds depth and complexity to the flavor of the cookies.
- Salt – Enhances the flavors of the other ingredients and balances the sweetness.
- Additional Sugar for Rolling – Coat the cookie dough balls before baking for a delightful sugary crunch on the outside.
See recipe card for quantities.
Instructions
- Step 1: In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth. Add in the molasses and egg. Mix until combined.
- Step 2: Add in the remaining dry ingredients: flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Mix well - stopping the machine, scraping the sides of the bowl and mixing again.
- Step 3: Scoop a heaping tablespoon or small ice cream scoops worth of dough and roll into a ball. Dough should be about the size of a ping pong ball. Roll the dough ball in additional sugar. Place the dough on the lined baking sheets and bake in the preheated oven for 10 minutes.
- Step 4: Cookies are done when the edges are set and the center is no longer shiny. Allow to cool for 5 minutes on pan before removing from the baking sheet and cooling on a wire rack.
Hint: This is a sticky dough - if desired chill the dough in the freezer for 10 minutes to make it easier to work with.
Variations/ Substitutions
- Spices – Replace the cinnamon, ginger, cloves, and nutmeg with an equal amount of pumpkin spice for a slightly different, yet still warm and spicy flavor. Add a pinch of ground cardamom for a unique, aromatic twist.
- Honey – Replace molasses with honey for a milder sweetness, though this will slightly alter the flavor and texture.
- Sugar – Roll the dough balls in coarse sugar or turbinado sugar for an extra crunchy exterior. Roll the dough balls in a mixture of sugar and cinnamon for added spice on the outside.
- Chewier Cookies– Chill the dough for a longer period (at least 30 minutes) before baking to enhance the chewiness.
- Crispier Cookies– Flatten the dough balls slightly before baking and bake for an additional 1-2 minutes.
Dip Them – Create a whole experience when you dip these cookies in homemade hot chocolate or Ginger Lemon and Honey Tea. I also love dunking them in a homemade gingerbread latte.
Equipment
Lining baking sheets with parchment paper is a simple step that makes a big difference in baking cookies. It ensures the cookies bake evenly and prevents them from sticking, making cleanup a breeze.
Once the cookies are baked to perfection, transfer them to a wire rack for cooling. This lets the air circulate around the cookies, preventing them from becoming soggy and helping them maintain their chewy texture.
Storage
To keep your ginger snap cookies fresh and flavorful, store them in an airtight container at room temperature for up to 3 days.
For longer storage, ginger snap cookies freeze exceptionally well. Once the cookies have completely cooled, place them in a single layer on a baking sheet and freeze until firm. Then, transfer the frozen cookies to a freezer-safe container or zip-top freezer bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 3 months. When ready to enjoy, simply thaw the cookies at room temperature for a few hours or overnight, and they’ll be just as delicious as when freshly baked.
Top Baking Tips
- Bring the butter and egg are at room temperature before starting. This helps them blend more easily and creates a smoother dough.
- Spoon the flour into your measuring cup and level it off with a knife. This prevents the dough from becoming too dense.
- If the dough is too sticky to handle, chill it in the freezer for 10-15 minutes. This makes it easier to roll into balls and helps the cookies maintain their shape while baking.
- Use a small ice cream scoop or a heaping tablespoon to ensure each cookie is the same size. This also helps them to bake evenly.
- Rolling the dough balls in sugar before baking gives the cookies their characteristic sugary crunch on the outside.
- Bake the cookies until the edges are set and the centers are no longer shiny. Don't overbake or they will be too crispy.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Serving Suggestions
These cookies are great as part of a holiday cookie platter. I often plate them with Create a whole cookie experience when you dip these cookies in homemade hot chocolate or Ginger Lemon and Honey Tea.
FAQ
Yes, you can make the dough ahead and refrigerate it for up to 24 hours. Just be sure to let it sit at room temperature for a few minutes before rolling into balls if it’s too firm.
Yes, you can freeze the dough. Roll it into balls, freeze them on a baking sheet until firm, then transfer to a freezer-safe bag. Bake from frozen, adding a couple of extra minutes to the baking time.
If your cookies are spreading too much, the dough might be too warm. Chilling the dough for a bit before baking can help. Additionally, make sure your baking soda is fresh, as old baking soda can affect the cookies' spread and rise.
Related
Looking for more cookie recipes? Try these:
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RECIPE
Old Fashioned Ginger Snap Cookies
Ingredients
- 1 cup granulated white sugar
- 12 tablespoons unsalted butter softened
- 3 Tablespoons molasses
- 1 large egg
- 2 ½ cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon cloves
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- Additional sugar for rolling
Instructions
- Preheat the oven to 350 degrees. Line your baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth. Add in the molasses and egg. Mix until combined.
- Add in the remaining dry ingredients: flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Mix well - stopping the machine, scraping the sides of the bowl and mixing again. This is a sticky dough - if desired chill the dough in the freezer for 10 minutes to make it easier to work with..
- Scoop a heaping tablespoon or small ice cream scoops worth of dough and roll into a ball. Dough should be about the size of a ping pong ball. Roll the dough ball in additional sugar.
- Place the dough on the lined baking sheets and bake in the preheated oven for 10 minutes.
- Cookies are done when the edges are set and the center is no longer shiny. Allow to cool for 5 minutes on pan before removing from the baking sheet and cooling on a wire rack.
Notes
Nutrition
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