• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Gastronotherapy
  • About
  • Recipe Index
  • FAQ
  • Subscribe
  • Accessibility
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • 4th of July BBQ
  • Recipe Index
  • FAQ
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • 4th of July BBQ
    • Recipe Index
    • FAQ
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Gastronotherapy » Recipes » Dessert

    Old Fashioned Ginger Snap Cookies

    Published: Dec 3, 2020 · Modified: Jun 13, 2022 by MaryAnne · 8 Comments

    Jump to Recipe Print Recipe

    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!

    ginger snap cookies on a white plate with glass of milk and holly berries.

    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
    stack of old fashioned ginger snap cookies with one leaning against stack.

    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

    ginger snap cookies on a white plate with red placemat.

    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.

    cookie dough in a mixing bowl.

    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.

    ginger snap cookies arranged on a baking sheet.

    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.

    baked old fashioned ginger snaps on a cooling rack.

    *(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.

    old fashioned ginger snap cookies dipped in chocolate.
    ginger snap cookies dipped in chocolate

    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.

    old fashioned ginger snap cookies on a plate resting on a burlap sack.

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

    old fashioned ginger snap cookies on a white plate.

    Old Fashioned Ginger Snap Cookies Recipe

    Author: MaryAnne
    Old fashioned ginger snaps that are chewy on the inside and slightly crisp on the outside, with a nice level of spice.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 12 mins
    Chilling Time 1 hr
    Total Time 1 hr 25 mins
    Course Dessert
    Cuisine American, German
    Servings 24 cookies
    Calories 152 kcal

    Ingredients
      

    • 2-¼ cups all-purpose flour
    • 1 teaspoon baking soda
    • 2 teaspoons ground ginger
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground cloves
    • 1 cup packed brown sugar
    • ¾ cup (1 ½ sticks) unsalted butter
    • ¼ cup molasses
    • 1 large egg
    • ¼ cup granulated sugar
    • 12 ounces semi-sweet or dark chocolate chips (optional)

    Instructions
     

    • In a large bowl, whisk together 1 cup plus 2 tablespoons flour, baking soda, and spices. Whisk in brown sugar.
    • In a small saucepan, melt butter and whisk into flour mixture with molasses and egg until well-combined.
    • With a wooden spoon stir in remaining 1 cup plus 2 tablespoons flour until combined well.
    • Chill dough, covered, until firm, at least 1 hour, and up to 2 days.
    • Preheat oven to 350°F.  Line baking sheets with parchment paper.
    • Roll level tablespoons of dough into balls and in a small bowl roll balls in granulated sugar to coat.
    • 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.
    • Dip completely cooled cookies into tempered chocolate (see Recipe Notes above) until covered halfway and place on parchment-lined baking sheets until chocolate is completely set.

    Notes

    Recipe adapted from Gourmet magazine.
    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.
    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.
     
     

    Nutrition

    Calories: 152kcalCarbohydrates: 20gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 24mgSodium: 56mgPotassium: 73mgFiber: 1gSugar: 18gVitamin A: 188IUVitamin C: 1mgCalcium: 19mgIron: 1mg
    Tried this recipe?Let us know how it was!
    « Chocolate Rosemary Pecan Bark
    Homemade Vegan Nutella »

    Reader Interactions

    Comments

    1. Jess

      November 16, 2021 at 2:25 pm

      5 stars
      Ginger and chocolate, oh my! Yes please!

      Reply
    2. Jessica Formicola

      November 16, 2021 at 2:29 pm

      5 stars
      These gingersnap cookies are perfection! I think next time I make them I might dip in white chocolate!

      Reply
      • Gastronotherapy

        November 16, 2021 at 2:58 pm

        Thanks, Jessica! 🙂 And the white chocolate idea sounds delicious!

        Reply
    3. Michelle Miller

      November 16, 2021 at 2:37 pm

      5 stars
      I will have to try these for Christmas! Pinning this for later 🙂

      Reply
    4. Sandhya

      November 16, 2021 at 3:15 pm

      5 stars
      Ginger snap cookies look perfect! Would love to dip the cookies in dark & white chocolate melts.

      Reply
      • Gastronotherapy

        November 17, 2021 at 7:03 am

        Thanks, Sandhya! Dipping them in dark & white chocolate would be very tasty!

        Reply
    5. Jacqueline Meldrum

      November 16, 2021 at 4:02 pm

      5 stars
      I love ginger snap biscuits. Added chocolate is just an added bonus!

      Reply
      • Gastronotherapy

        November 17, 2021 at 7:03 am

        I agree, Jacqueline! 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm MaryAnne! Gastronotherapy is where I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind.

    More about me →

    4th of July BBQ

    • Easy Tuscan Bean Salad
    • Vegan S'mores Bars
    • Summer Tortellini Salad
    • Black Bean Corn Avocado Salsa
    • Gooey Vegan Blondies
    • Creamy Cucumber Avocado Gazpacho

    Popular Recipes

    • French Tomato Tart
    • Impossible Burger Meatballs
    • Chocolate Old Fashioned Donuts
    • Stuffed Zucchini Boats with Rice
    • Cheesy Spinach and Mushroom Quiche
    • Garlic Grilled Cheese

    follow me

    • Facebook
    • Instagram
    • Pinterest

    How To Support Gastronotherapy:

    There are a lot of expenses involved in running a food blog. If you love my recipes, you can help support what I do in several ways!

    • Follow along on Instagram, Facebook, or Pinterest.
    • Leave a star rating & review on the recipes you love.
    • Share my blog with friends who would also love it!
    • Subscribe to my newsletter.
    • Leave a "tip" for Gastronotherapy via Venmo at @MaryAnne-Hoekstra.

    Footer

    ↑ back to top

    About

    • My Story
    • Portfolio
    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Subscribe for emails and updates

    Contact

    • FAQ

    Copyright © 2022 Foodie Pro Theme