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+ servings
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5 from 4 votes

Gingersnap Cookies

Soft and chewy gingersnap cookies
Course: Dessert
Cuisine: Cookies
Keyword: cookies, Easy Cookie recipe, Gingersnap, Gingersnap Cookie
Servings: 18


  • 1 cup unsalted butter, slightly cold and cut into cubes
  • 2 cups brown sugar, packed
  • 2 eggs
  • 1/2 cup molasses, regular
  • 4 1/2 cups all-purpose flour
  • 1 tablespoon plus 1 teaspoon ground ginger
  • 1 tablespoon plus 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 cup coarse sugra


  • Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
  • In a stand mixer, combine the butter and brown sugar. Beat together until light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl.
  • Add the eggs and molasses. Beat until smooth, about another 2 minutes.
  • In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon and salt.
  • With the mixer on low, slowly add the dry ingredients and mix just until incorporated.
  • Using a cookie scoop, create 3-ounce or 1.5-ounce balls of cookie dough. Roll the dough in the coarse sugar.
  • Bake 3-ounce cookies for 14 to 15 minutes.
  • Bake 1.5-ounce cookies for 11 to 13 minutes.
  • Allow to cool completely before serving.