A cozy, no-fuss gingersnap with crisp edges, a soft middle, and that warm molasses spice you want all winter long.
By Matt Campbell
If you want the soft and chewy gingersnap that still gives you those classic crackly tops and spicy molasses vibes, you are in the right kitchen. These cookies are what I make when I need something comforting but not fussy. They come together with pantry basics, the dough behaves, and the payoff is big.
Think: warm ginger, cinnamon, a little clove, and that deep molasses flavor that makes the whole house smell like you have your life together. You do not. You just made cookies.
Hot chai or black tea
Cold milk
Vanilla ice cream sandwiches
Cinnamon whipped cream
Room temperature: Store in an airtight container for about 3 to 5 days. (Humidity and containers vary, but this is the typical window.) Add a slice of bread to the container if you want to keep them extra soft. The cookies will steal moisture from the bread like tiny delicious thieves.
Freeze baked cookies: Cool completely, then freeze in a zip-top bag or airtight container for up to 3 months. Thaw at room temp for 30 to 60 minutes.
Freeze cookie dough balls: Scoop and roll, then freeze on a sheet pan until firm. Transfer to a bag and freeze up to 3 months. Bake from frozen, adding 1 to 3 minutes as needed. Roll in sugar right before baking for best crackle.
Classic gingersnaps are crisp and snappy, but the flavor profile is the same. This version keeps the spice and molasses, just with a chewy texture. If you want them crispier, I have a simple tweak below.
Bake them 1 to 3 minutes longer until the edges are deeper golden and the centers look set. Cool completely on the pan for maximum crunch. You can also use all granulated sugar instead of brown sugar, but the flavor will be a little less caramel-like.
Yes, but the cookies may spread more. If your kitchen is warm or your butter got a little too soft, a 20 to 30 minute chill is the easiest insurance policy.
Use unsulphured molasses (often labeled “original”). Avoid blackstrap here. It is more bitter and can overpower the cookie. Also, different brands can vary in thickness, so if your molasses is especially runny, you may see a little more spread.
Most common culprits: dough too warm, skipping the sugar roll, or too much flour. Make sure you roll generously in sugar and give the dough a quick chill if it feels sticky. The crackles are a team effort from the sugar coating plus the dough’s moisture, fat and sugar balance, and how it puffs in the oven.
It is a bold, spicy cookie (in the best way). If you want a milder version, reduce the ground ginger to 2 to 2 1/2 teaspoons.
I started making gingersnaps back when I was chasing “professional” results at home with very non-professional equipment. I wanted that bakery look, the crackles, the sugar sparkle, the whole thing. The first batch spread like a cinnamon-scented puddle because I got impatient and skipped the chill.
Now I treat these like the perfect weeknight bake. Quick mix, short chill, scoop and roll, and suddenly the house smells like comfort. They are the cookie I make when friends are coming over and I want to seem effortless, even if my sink is full of dishes.
Optional, but fun: 1 teaspoon finely grated fresh ginger for extra zing.
For a milder cookie: reduce the ground ginger to 2 to 2 1/2 teaspoons.
