I&#039;m convinced these Gingersnap Cookies are the BEST ones out there with their perfect crispy on the outside and chewy in the center texture.  

Gingersnap Cookies

butter (, room temperature)

sugar

molasses

all-purpose flour

baking soda

salt

ginger

cinnamon

Pumpkin Dip (, optional, for dipping)

Add butter and sugar to a mixing bowl and beat until well creamed together. Add egg and molasses and mix well to combine.

Stir in flour, baking soda, salt, ginger and cinnamon. Cover and refrigerate dough for 15-20 minutes. (This is a good time to make pumpkin dip!)

Scoop into balls and place on an un-greased baking sheet. Bake at 350 degrees F for about 10-12 minutes (or slightly longer if you like them more crispy).

We love to serve gingersnaps with this pumpkin dip.

These are good, wish they were a little thicker. Next time I will try using 1 tsp baking soda and 1/2 tsp baking powder.  I will also cut back on the ground ginger.  I made these with 1:1 gf flour.

The cookies came out soo good.. BUT mine got super dark? Like their edges browned at around 5 minutes and at 10 minutes they were flat, and darker brown the taste was perfect and was chewy and crispy but Yours look much lighter than mine, any idea why?

These are SO delicious!! They're perfectly balanced between chewy and crisp. I threw in a candied ginger for fun, but they DON'T need it!! Thanks for sharing the recipe!

This is the best gingersnap cookie I have ever made.  I was looking for a crisp and chewy recipe and this checked the boxes.  My son and daughter said it was the best gingersnap they had ever tasted.  This recipe is a keeper and I will be adding it to the annual Christmas baking.  Thank you for sharing this recipe!

My first time making these cookies but it will definitely not be my last. These are the best cookies ever!!! I followed the recipe exactly as it is. 
My family &amp; I are in love with them! Such incredible flavor &amp; perfectly crisp on the outside and chewy in the middle. Perfection!!!

Thank you for sharing this recipe, I made them and they turned out amazing

Excellent recipe, I made them yesterday and they are almost finished!  I WILL make them again, and I'm going to add bits of caramelized ginger.  Fantastic.  My dough made 33 cookies, so mine must have been a bit smaller, but they were perfect.  

The only thing I would say is: in the timings box the recipe states there will be a 15 min refrigeration step, but the instructions don't actually include any refrigeration step.

Thanks!!

I have never made ginger snaps before. These were delicious and came out that perfect crispy outside and soft inside.  I will be making these often!!

I think I found my forever gingersnap cookie. Only change I made to the recipe was using apple molasses (also known as applestroop in the Netherlands, which can be made by reducing apple cider) and adding in some cloves as well. I like this recipe because it calls for more molasses compared to other recipes which allowed me to use more of the apple molasses and that flavor shows up in the cookie better.

The cookies were Fantastic, but because of dietary restrictions and to make them diabetic friendly, I had to make some substitutions.    They still came out great and the right texture.

My changed recipe:

¾ cup butter , room temperature
1 cup granulated sugar (changed to 1 Cup Monk Fruit with Erythritol)
1 egg
¼ cup molasses
2 cups all-purpose flour (changed to 2 cups King Arthur Gluten Free Flour)
2 teaspoons baking soda
½ teaspoon salt
1 Tablespoon ground ginger (changed to 3 Tbsp frozen ground ginger)
1 teaspoon ground cinnamon (used Vietnamese Cinnamon)

These are the most beautiful and delicious cookies I've ever made they turned out so perfectly and usually I'm not a very good baker. Thank you!

I absolutely loved the cookies!!!
My only problem was that my cookies didnt get flat in the oven, they stayed almost round. Any Tips so i could possibly avoid that?
But otherwise, fantastic!!!🤩

My husband informed me many years ago that his favorite cookie is a molasses cookie. I have since learned that some call them gingersnap, some molasses, some ginger molasses... but often very similar. He likes a crunchy cookie but I like soft and chewy. I had yet to find a recipe that I was motivated to make. But then I fell victim to Crumbl cookies. He dislikes them as they are so huge and usually softer not crunchy. My favorite so far was a ginger molasses that had cream cheese frosting. (oh my it was rich). They did the same cooking this week with sugar coating no frosting. Same base! I was MOTIVATED!  I looked at a lot of recipes but settled on this. My first ever (after years of consideration) ginger cookie with molasses. It has not disappointed!  My husband was even swooning over the cookie dough. He said they are PERFECT. I agree and will no longer feel anxious that I better go get me a Crumbl ginger cookie when they are available because when I'm READY and want one I will just make my own! 5 Stars from this family!

These were sooo good! Crispy on the inside but chewy on the inside! We loved them!!

So easy and so delicious. A crowd pleaser every time.

https://content.jwplatform.com/videos/JcdMNzMP.mp4

I’m convinced these Gingersnap Cookies are the BEST ones out there with their perfect crispy on the outside and chewy in the center texture.

gingersnap cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 35 minutes

Servings: 24

Ingredients

Instructions

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