Why You’ll Love Ginger Snaps Cookies Recipe Recipe

I like this recipe because it’s easy, reliable, and makes a generous batch that’s perfect for sharing or freezing. I enjoy how the cookies look bakery-worthy without any complicated steps, and I can easily control the texture depending on how long I bake them. I also appreciate that the dough freezes beautifully for fresh cookies anytime.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 ½ cups butter softened
2 cups granulated sugar
2 eggs
½ cup molasses
2 teaspoon baking soda
2 teaspoon cloves
2 teaspoon ginger
2 teaspoon cinnamon
4 cups flour
extra sugar for garnish

Directions

I begin by preheating the oven to 375°F and lining a baking sheet with parchment paper or a silicone baking mat.

In my stand mixer fitted with the paddle attachment, I cream the softened butter and granulated sugar until light and fluffy, usually about 1 to 2 minutes. I add the eggs one at a time, beating well after each addition.

Next, I add the molasses, baking soda, cloves, ginger, and cinnamon, mixing until everything is fully combined and scraping down the sides as needed. I slowly add the flour and mix on low speed until a thick dough forms.

I pour extra sugar onto a small plate. I scoop portions of dough, roll them into balls, then roll them in the sugar. I place the dough balls on the prepared baking sheet, spacing them at least 3 inches apart.

I bake the cookies for 8 to 12 minutes depending on my desired texture. I let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.

Servings and Timing

I usually get about 60 cookies from one batch. The prep time takes me about 10 minutes, and baking takes around 12 minutes per batch, making the total time approximately 22 minutes.

Variations

I sometimes bake these for a shorter time when I want softer centers, or a bit longer for a fully crunchy cookie. I also like using sanding sugar instead of regular granulated sugar for extra sparkle. When I want a smaller batch, I simply halve the recipe with great results.

Storage/Reheating

I store baked cookies in an airtight container at room temperature for up to 5 days. To freeze baked cookies, I lay them flat on a baking sheet until frozen, then transfer them to a freezer-safe container. For make-ahead dough, I freeze the sugar-coated dough balls and bake them straight from frozen after letting them thaw slightly while the oven preheats.

FAQs

How crunchy are these ginger snap cookies?

I find the crunch level depends on baking time, with longer baking creating a crispier cookie.

Can I make the dough ahead of time?

I often prepare the dough in advance and freeze it for easy baking later.

Do I need to flatten the cookies before baking?

I don’t flatten them, as they spread naturally while baking.

Can I use salted butter?

I prefer unsalted butter, but salted butter works if that’s what I have.

Why are my cookies too soft?

I usually bake them a bit longer if I want a crunchier texture.

Can I freeze the cookie dough?

I freeze the dough balls regularly and bake them as needed.

How do I keep the cookies chewy inside?

I bake them closer to 8–10 minutes and let them finish setting on the baking sheet.

Can I reduce the sugar?

I stick to the full amount for best texture and classic flavor.

What size scoop works best?

I like using a size 40 cookie scoop for even baking.

How long do frozen dough balls last?

I keep them frozen for up to 3 months without any loss in quality.

Conclusion

I enjoy making these ginger snap cookies because they deliver bold spice, beautiful texture, and dependable results every time. Whether I bake them fresh or pull dough from the freezer, they always feel like a comforting treat worth savoring.