Perfect Ginger Snap Cookies Recipe: Crispy & Spicy

Here's the authentic ginger snap cookies recipe you need: Combine 1 1/4 cups all-purpose flour, 1 1/2 teaspoons ground ginger, 1 teaspoon cinnamon, 1/4 teaspoon cloves, and 1/4 teaspoon salt. Cream 1/2 cup softened butter with 1/2 cup granulated sugar and 1/4 cup molasses until smooth. Mix dry ingredients into wet, then chill dough for 2 hours. Roll into 1-inch balls, coat in sugar, and bake at 350°F (175°C) for 10-12 minutes until edges are firm. Yields 24 perfectly spiced, crispy-yet-chewy cookies.

There's something magical about the perfect ginger snap cookie—crisp edges with a slightly chewy center, bursting with warm spices and rich molasses flavor. This classic ginger snap cookies recipe delivers that ideal texture and taste balance that makes them irresistible during holiday seasons or any time you crave a comforting treat.

Why This Ginger Snap Cookies Recipe Works

Unlike many recipes that produce either too hard or too soft cookies, this version achieves the ideal ginger snap texture through precise ingredient ratios and chilling technique. The combination of ground ginger and molasses creates that signature spicy-sweet flavor profile that defines authentic ginger snaps.

Prep Time	Cook Time	Total Time	Servings
20 minutes	12 minutes	2 hours 32 minutes	24 cookies

Ingredients for Perfect Ginger Snaps

Using quality ingredients makes a noticeable difference in your homemade ginger snap cookies with molasses. Measure ingredients properly for best results:

• 1 1/4 cups (150g) all-purpose flour
• 1 1/2 teaspoons ground ginger (freshly ground provides superior flavor)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar, plus extra for rolling
• 1/4 cup (85g) molasses (not blackstrap for best flavor)

Step-by-Step Baking Instructions

Follow these detailed steps for crispy ginger snap cookies recipe success every time:

1. Mix dry ingredients: In a medium bowl, whisk together flour, ginger, cinnamon, cloves, and salt. Properly measured dry ingredients ensure consistent texture.
2. Cream butter and sugar: Using a stand mixer or hand mixer, beat softened butter and 1/2 cup sugar until light and fluffy (about 2 minutes).
3. Add molasses: Mix in molasses until fully incorporated and the mixture turns a rich, dark color.
4. Combine: Gradually add dry ingredients to wet ingredients, mixing just until combined. Overmixing leads to tough cookies.
5. Chill dough: Cover and refrigerate for at least 2 hours (or up to 3 days). This crucial step prevents spreading and enhances flavor development.
6. Preheat and prepare: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Shape cookies: Scoop 1-tablespoon portions of dough, roll into balls, then roll in additional granulated sugar.
8. Bake: Place 2 inches apart on prepared sheets. Bake 10-12 minutes until edges are set but centers still look slightly soft.
9. Cool: Let cookies rest on baking sheet for 5 minutes before transferring to wire rack to cool completely.

Professional Baking Tips for Best Results

Master the art of ginger snap cookies from scratch with these expert techniques:

• Chilling is non-negotiable: Skipping the chilling step causes cookies to spread too much. For thicker cookies, chill dough balls for 15 minutes after rolling in sugar.
• Use fresh spices: Ground ginger loses potency over time. For the best ginger snap cookies, use spices purchased within the last 6 months.
• Molasses matters: Use regular molasses, not blackstrap, which has a bitter flavor that overwhelms the delicate spice balance.
• Don't overbake: Remove cookies when edges are set but centers still look slightly underdone—they'll continue cooking on the hot baking sheet.
• Measure flour properly: Spoon flour into measuring cup and level off. Packed flour leads to dry, crumbly cookies.

Common Problems and Solutions

Fix these frequent ginger snap cookies baking issues with our troubleshooting guide:

• Too hard/crumbly: You likely used too much flour or overbaked. Measure flour carefully and reduce baking time by 1-2 minutes.
• Too soft/spread too much: Dough wasn't chilled sufficiently or butter was too warm. Chill dough longer and ensure butter is properly softened (not melted).
• Not enough spice flavor: Increase ginger to 2 teaspoons or use freshly ground spices for more intense flavor.
• Burnt bottoms: Use light-colored baking sheets and check cookies at 10 minutes. Dark pans conduct more heat.

Delicious Recipe Variations

Customize your easy ginger snap cookies recipe with these popular twists:

• Chewy version: Add 1 extra tablespoon molasses and reduce baking time by 2 minutes.
• Crackled tops: Roll dough balls in coarse sugar instead of regular granulated sugar.
• Double spice: Add 1/4 teaspoon allspice and 1/8 teaspoon cardamom to the dry ingredients.
• Glazed: Drizzle cooled cookies with simple powdered sugar glaze (1 cup powdered sugar + 2 tablespoons milk).
• Stuffed: Press a piece of crystallized ginger into the center of each dough ball before baking.

Storage and Freezing Instructions

Proper storage maintains the ginger snap cookies texture you worked so hard to achieve:

• Room temperature: Store in airtight container for up to 2 weeks. Place parchment between layers to prevent sticking.
• Freezing baked cookies: Freeze cooled cookies in freezer bag for up to 3 months. Thaw at room temperature.
• Freezing dough: Portion dough balls on baking sheet, freeze until solid, then transfer to freezer bag. Bake straight from frozen, adding 1-2 minutes to baking time.
• Reviving cookies: If cookies lose crispness, place on baking sheet and warm in 300°F oven for 3-5 minutes.

Frequently Asked Questions

Why do my ginger snap cookies spread too much?

Excessive spreading usually happens when the dough isn't chilled sufficiently or the butter was too warm. Always chill the dough for at least 2 hours, and consider chilling the shaped dough balls for 15 minutes before baking. Using melted butter instead of properly softened butter also causes spreading.

Can I make ginger snap cookies without molasses?

While molasses is essential for authentic ginger snap flavor, you can substitute with an equal amount of honey or dark corn syrup in a pinch. However, the flavor profile will change significantly, becoming less complex and spicy. For best results, use regular molasses (not blackstrap) as specified in the recipe.

How do I make my ginger snap cookies chewier?

For chewier ginger snaps, increase the molasses to 1/3 cup, reduce baking time by 1-2 minutes, and let cookies cool completely on the baking sheet. The additional moisture from extra molasses and slightly underbaking creates that desirable chewy center while maintaining crisp edges.

Why do my ginger snap cookies taste bitter?

Bitterness usually comes from using blackstrap molasses instead of regular molasses, or from old, stale spices. Blackstrap has a much stronger, more bitter flavor that overwhelms the delicate spice balance. Always use regular molasses and check your spices' freshness dates—ground spices lose potency after 6-12 months.