Flour, brown sugar, molasses, canola oil, ginger, and cinnamon—these gingersnaps cookies are chewy, spiced, and full of cozy nostalgia.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Okay, so I’ve got a confession. I didn’t even like gingersnaps cookies growing up. They were the last ones I’d grab off the cookie tray. Too hard, too spicy, too… meh. You know the ones—dry little hockey pucks you had to dip in tea just to survive the bite.
Then one December, I got stuck inside during a snowstorm. Power was flickering. I had flour, sugar, molasses, and absolutely nothing better to do. And there it was—this old, half-faded recipe card my aunt tucked in a holiday card years ago. I figured, why not?
I threw everything into a bowl—made a mess, obviously—and rolled the dough in sugar like it owed me money. When they came out of the oven? Game-changer. Soft in the middle. Crispy edges. That gingery heat that sneaks up and gives you a little hug from the inside.
I bit into one and laughed out loud. Who knew gingersnaps cookies could taste like home?
Why You’ll Love This Gingersnaps Cookies Recipe?
Let me just say it: these cookies aren’t fancy. No browned butter. No chilling overnight. Just simple ingredients doing their thing—together—like the world’s coziest group hug. You don’t need a mixer. You don’t need patience. Heck, you barely need measuring skills if you’ve got a good eye and a willing spirit.
But somehow, they still feel special. There’s something about the warm spices and the molasses that makes them feel like a holiday hug. I’ve made them in December, sure, but also mid-May and once during a heatwave in July. They still hit.
The best part? They’re chewy where they should be, crisp where they need to be, and they never last longer than two days in my house. Even when I try to hide a stash in the back of the freezer (don’t judge me).
Ingredient Notes:
If you’re anything like me, you read recipes the way you read IKEA instructions—kind of, but not really. So here’s a loose guide to what you’ll need for these gingersnaps cookies and why they matter.
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Flour – Basic. Reliable. Gets the job done.
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Baking soda – The stuff that makes them puff a bit and then crackle down beautifully. You know that iconic gingersnap top? Yeah, that’s this guy.
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Cinnamon, ginger, cloves – AKA, the flavor gang. Think spice cabinet heroes. Cinnamon’s warm, ginger’s fiery, cloves are that little mysterious note that lingers.
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Salt – I never used to salt cookie dough. Then I did. Don’t skip it.
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Brown sugar – Go with light. It’s got that molasses undertone without being too much. If you’ve only got dark? You’re living dangerously, but it’ll still work.
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Molasses – Sticky, slow-pouring magic. It’s what gives these cookies their chewy soul.
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Canola oil – I’ll admit, I was skeptical the first time. But it works. Keeps things moist, and makes you feel weirdly efficient.
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Egg – One is enough. No drama here.
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Turbinado sugar – It’s chunky and sparkly. Gives you that “wow” moment when you bite in. But no shame if all you’ve got is regular granulated. Been there.
How To Make Gingersnaps Cookies?
No stress, no stand mixer, no spreadsheets. This recipe’s forgiving—even if you measure with your heart and lose track of the chill time. It happens.
Step 1: Whisk the Dry Stuff
Grab a bowl. Toss in your flour, baking soda, cinnamon, ginger, cloves, and salt. Mix it like you mean it. I do this step while half-watching a YouTube video. It’s foolproof.
Step 2: Mix the Wet Stuff
In a bigger bowl (trust me, always choose the bigger one), stir together your brown sugar, molasses, oil, and egg. I once tried mixing it with a fork because I couldn’t find my whisk. It still worked. Go figure.
Step 3: Combine the Chaos
Add the dry to the wet. It’ll start to look like cookie dough—because it is cookie dough. A little sticky? Totally normal. Cover the bowl with plastic wrap and chill it for about 20 minutes. That’s just enough time to clean the counter—or doom scroll. Your call.
Step 4: Preheat and Line Those Trays
Crank the oven to 375°F. Line your baking sheets with parchment paper if you have it. If not? Lightly greased works. I’ve baked these directly on foil in a pinch. They survived. So did I.
Step 5: Roll ‘Em and Sugarcoat ‘Em
Scoop teaspoon-sized chunks and roll them into balls. Then coat them in turbinado sugar like you’re rolling glitter onto a snowball. It’s oddly satisfying. Place them a couple inches apart on the tray.
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Step 6: Bake Until They Crack and Smell Amazing
Pop them in the oven for 8–9 minutes. They’ll puff up and crack on top like they’re posing for a holiday cookie ad. If they still look soft in the center, perfect. They’ll firm up while cooling.
Step 7: Cool and Try Not to Eat Them All
Let them sit on the tray for a few minutes—because they’re delicate when hot. Then move them to a rack or clean countertop. Try one while it’s still warm. You’ll understand why I keep making these.
Storage Options:
Keep these cookies in an airtight container at room temp and they’ll last about five days. Well, they could last five days. Mine never make it past day two. They also freeze like champs. I’ve frozen half-batches, full batches, and even one rogue cookie in a sandwich bag. Microwave for 10 seconds, and it’s like they just came out of the oven. Magic.
Variations and Substitutions:
Here’s where the fun begins. Once you master the base, you can riff on it. Like jazz. But with cookies.
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Add a pinch of black pepper – Sounds weird. Tastes amazing.
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Toss in orange zest – Brightens it up. Makes people go, “Oooh.”
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Swap oil for melted butter – Slightly richer. Slightly more effort. Still worth it.
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Use coconut oil – If you’re feeling trendy and tropical.
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Gluten-free? – Use a 1:1 blend. I’ve done it. They came out slightly softer, but still delicious. My gluten-free friend cried a little. In a good way.
What to Serve with Gingersnaps Cookies?
Look, these gingersnaps cookies can hold their own—but pair them with something, and they turn into an experience.
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Hot coffee or tea – Basic? Yes. But like, in the best possible way.
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Apple cider – Fall in a cup meets fall in a cookie.
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Vanilla ice cream – Sandwich two cookies around a scoop. Thank me later.
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A smear of lemon curd or cream cheese – Don’t knock it till you try it.
Frequently Asked Questions:
Can I make the dough ahead of time?
Yes, and honestly, I usually do. Overnight chilling deepens the flavor. Just let it warm up a little before rolling.
My cookies are too hard. What gives?
You probably baked them a bit long or your oven runs hot. Start checking at 8 minutes. They should look a little underdone when you pull them. Trust the process.
Can I freeze the dough?
Absolutely. Scoop into balls, freeze on a tray, then store in a bag. Bake from frozen—just tack on an extra minute or two. Emergency cookie stash = secured.
So yeah, gingersnaps cookies surprised me. They went from “meh” to “make-again-and-again” in one snowy afternoon. And honestly? I hope they surprise you too.
Let me know if you try them—DM me, email, send a carrier pigeon, whatever. Just don’t forget to save a few for yourself. You’ll need them.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Gingersnaps Cookies
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 pinch of salt
- 1 cup light brown sugar packed
- 1/4 cup molasses
- 3/4 cup canola oil
- 1 large egg
- Turbinado sugar for rolling
Instructions
Prepare the dry mixture:
- In a medium-sized mixing bowl, combine the flour, baking soda, cinnamon, ginger, cloves, and a pinch of salt. Whisk thoroughly to ensure the spices are evenly distributed.
Mix the wet ingredients:
- In a separate large bowl, blend the brown sugar, molasses, canola oil, and egg until the mixture is smooth and cohesive.
Combine wet and dry ingredients:
- Gradually incorporate the dry ingredients into the wet mixture, stirring until a soft dough forms. Cover the bowl with plastic wrap and refrigerate for approximately 20 minutes to allow the dough to firm up.
Preheat the oven:
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or lightly grease them if parchment is unavailable.
Shape and coat the dough:
- Using a teaspoon or small scoop, portion out dough and roll into balls. Roll each ball in turbinado sugar, ensuring a full coating, and place them on the prepared baking sheets, spaced at least 2 inches apart.
Bake:
- Bake in the preheated oven for 8 minutes if a soft, chewy texture is preferred. For a crisper cookie, bake for 9–10 minutes. The cookies should appear puffed and slightly cracked on top when ready.
Cool:
- Remove the baking sheets from the oven and allow the cookies to rest for several minutes before transferring them to a wire rack to cool completely. Cookies will be soft initially but will firm as they cool.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
