Old Fashioned Ginger Snap Cookies

Old fashioned ginger snap cookies that are chewy on the inside and slightly crisp on the outside, with a nice level of spice. Perfect for a holiday cookie exchange!

I love the flavors of molasses and ginger around the holidays. But because things can get a bit hectic this time of year, I also want cookies that are simple enough to make.

This ginger snap cookie recipe is super easy and comes together very quickly. Or you can refrigerate or freeze the dough and bake at a later date.

The result is a rich and spicy cookie that is chewy on the inside and slightly crisp on the outside with the flavor of warm spices and molasses. And the chocolate dipping is completely optional!

I only partially dipped these cookies in chocolate because I wanted them to look pretty. If you don’t care about such things, go ahead and cover the entire cookie in chocolate - you won’t regret it!

And if you want to add another level of flavor, throw in a tablespoon of orange zest or candied citron. It will be a nice complement to the spiciness, and even more festive!

Jump to:

• What Are Ginger Snaps?
• Are Ginger Snaps Healthy?
• Why This Recipe Works
• Recipe Instructions
• Expert Tips
• Old Fashioned Ginger Snap Cookies Recipe

What Are Ginger Snaps?

They are chewy spice cookies that are flavored with ginger, cinnamon, and molasses, with the predominant flavor being ginger. They are often rolled in sugar before baking, which adds to the crispy and textured exterior.

Are Ginger Snaps Healthy?

While these are still cookies that contain flour, butter, and sugar, they do contain a healthy amount of ginger and cinnamon, which have anti-inflammatory properties. So, if you are going to treat yourself to a cookie, ginger snaps have a healthy bonus!

Why This Recipe Works

Easy enough for beginners

Beautiful and festive

Chewy interior and crispy exterior

Just the right amount of spice

Pairs perfectly with coffee or tea

Recipe Instructions

Whisk together dry ingredients: In a large bowl, whisk together 1 cup plus 2 tablespoons flour, baking soda, and spices. Whisk in brown sugar.

Melt butter and add wet ingredients: In a small saucepan, melt butter and whisk into flour mixture with molasses and egg until well-combined.

Stir in remaining flour: With a wooden spoon stir in remaining 1 cup plus 2 tablespoons flour until combined well.

Chill dough: Chill your dough, covered, until firm, at least 1 hour, and up to 2 days.

Preheat oven to 350°F.  Line baking sheets with parchment paper.

Form into balls: Roll level tablespoons of dough into balls and in a small bowl roll balls in granulated sugar to coat.

Bake: Arrange balls about 2 inches apart on baking sheets and bake in batches in middle of oven until flattened and a shade darker, 10 to 12 minutes.

Allow cookies to cool for 5 minutes, and then transfer with a spatula to wire racks to cool completely.

*(Optional step): Dip completely cooled cookies into tempered chocolate (see Recipe Notes) until covered halfway and place on parchment-lined baking sheets until chocolate is completely set.

Expert Tips

Make ahead: Your cookie dough can be refrigerated up to 2 days in advance or stored in the freezer to be baked at a later date.

Don't skip the step of chilling the dough. This allows the cookie dough to set up, and will prevent the cookies from flattening out when baked.

You can use either light or dark brown sugar in this recipe, but dark brown sugar contains more molasses, so you will get a deeper flavor with it.

Use unsulphured molasses for these cookies, not blackstrap molasses. Unsulphured molasses is the finest quality, and is the type that most grocery stores carry.

Store cookies in an air-tight container at room temperature for up to 5 days.

Make your ginger snaps extra spicy by adding freshly grated ginger (1 teaspoon) or candied ginger (2 Tablespoons).

How to freeze: Place cookies in a freezer-safe bag and store in the freezer for up to 2 months. You can also freeze your portioned-out cookie dough and bake at a later date.

One of the easiest ways to temper chocolate is by using the microwave. Add chocolate chips (or chopped chocolate) to a microwave-safe bowl and melt for 1 minute. Remove from microwave and stir thoroughly. Return chocolate to microwave and melt for another minute. Remove and stir. Continue this process until chocolate is completely melted.

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