Bring a taste of nostalgia to your kitchen with these classic Gingersnaps. Created by the Betty Crocker Kitchens, these cookies bake up crisp on the outside and are filled with cozy flavors of ginger, cinnamon, cloves, and molasses. While gingersnaps and soft molasses cookies are often confused because they share similar ingredients, their key difference is texture: gingersnaps have a crisp texture and satisfying “snap” when broken, while molasses cookies are soft and chewy. A dip in granulated sugar before baking gives them their signature crackly tops and extra crunch. Whether you’re baking a batch for Christmas cookie exchanges, pairing them with your morning coffee, or serving them alongside ice cream, these homemade Gingersnaps are a timeless treat you’ll want to make all year long.
Here’s a breakdown of the Gingersnaps recipe ingredients and why each one matters.
Brown Sugar: Creates sweetness, moisture, and a caramel-like flavor due to the molasses content. It also contributes to the chewy texture of the cookies.
Shortening: Adds tenderness and a slightly crumbly texture to the cookies. Shortening keeps the cookies crisp around the edges without spreading too much.
Molasses: The key ingredient for gingersnaps, providing a distinctive dark color, rich flavor, and chewy texture. We like to use mild molasses for this recipe (sometimes labeled light molasses), but you can also use dark molasses for a stronger, more intense flavor.
Egg: Binds the ingredients together.
All-Purpose Flour: Provides the structure for the cookies. Too little flour and cookies spread too much; too much and they become dense.
Ground Cinnamon, Ground Ginger, Ground Cloves: These spices are essential for the characteristic warm, spicy flavor of gingersnaps.
Granulated Sugar: Used for dipping the tops of the cookies, adding sweetness, a slightly crunchy texture, and a decorative touch.
Other Ingredients You’ll Need: Baking soda, salt.
Here are the basic steps for making Gingersnaps. See the full recipe below for all the details.
Grease or line your cookie sheets to prevent sticking.
Beat brown sugar, shortening, molasses, and egg until well blended. Stir in flour, baking soda, cinnamon, ginger, cloves, and salt. Mix until just combined.
Shape dough into rounded 1 1/4-inch balls. Dip the tops of the balls into granulated sugar to create the sweet, crackly topping. Place the balls sugared side up on the prepared cookie sheets, about 3 inches apart. Spacing is important as the cookies will spread during baking.
Bake per recipe directions just until set. Let them cool for 2 minutes on the cookie sheet before moving them to a cooling rack. Cool for 30 minutes to allow them to firm up.
Store any leftover cookies using the follow guidelines.
Store your cookies in an airtight container or a resealable plastic bag. Your cookies will stay fresh for up to 4 days.
For longer storage, place cookies in an airtight container or a freezer-safe resealable plastic bag. Squeeze out any excess air from the bag to prevent freezer burn. Store for up to 3 months. Thaw at room temperature for about 20 to 30 minutes before serving.
Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with parchment paper or a silicone baking mat.
In a large bowl, beat brown sugar, shortening, molasses, and egg with an electric mixer on medium speed, or mix with a spoon, until well blended. Stir in the remaining ingredients except granulated sugar.
Shape the dough into 1 1/4-inch balls. Dip the tops into granulated sugar. On the cookie sheets, place balls, sugared sides up, about 3 inches apart. Discard any remaining granulated sugar after dipping the balls.
Bake 6 to 8 minutes or just until set. Cool 2 minutes on the cookie sheets. Remove to a cooling rack. Cool completely, about 30 minutes. Store covered in an airtight container.
Be sure to discard any remaining granulated sugar not used for dipping the tops of cookie balls.
For a festive touch, dip some of the cooled cookies in white (vanilla-flavored) melting candy wafers. Melt the candy wafers per package instructions. Dip the cookies as desired, and place on a parchment paper- or waxed paper-lined surface. Let stand until set.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 3&½g | 5% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | ½g | % Value Not Available |
| Polyunsaturated Fat | 1&½g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 0mg | 0% |
| Sodium | 15mg | 1% |
| Total Carbohydrate | 11g | 4% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 6g | % Value Not Available |
| Protein | 0g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 0% |
| Iron | Value Not Available | 2% |
| Potassium | 40mg | 1% |
| Vitamin A | Value Not Available | 0% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 0% |
| Thiamin | Value Not Available | 4% |
| Riboflavin | Value Not Available | 0% |
| Niacin | Value Not Available | 2% |
| Vitamin B6 | Value Not Available | 0% |
| Folic Acid | Value Not Available | 2% |
| Vitamin B12 | Value Not Available | 0% |
| Pantothenic Acid | Value Not Available | 0% |
| Phosphorus | Value Not Available | 0% |
| Magnesium | Value Not Available | 0% |
| Zinc | Value Not Available | 0% |
| Manganese | Value Not Available | 6% |
| Selenium | Value Not Available | 4% |
| Copper | Value Not Available | 0% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
