Classic Gingersnap Cookies

These Classic Gingersnap Cookies taste just like the ones my grandma made for the holidays, super crispy with just the right kick you expect from gingersnaps. One of Santa's faves... don't forget the cold glass of milk!

Classic Gingersnap Cookies

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  • Prep Time


  • Total Time


  • Servings



  • ¾

    cup unbleached, all-purpose flour

  • teaspoons baking soda

  • ¼

    teaspoon salt

  • 3

    teaspoons ground ginger

  • ¾

    teaspoon ground cinnamon

  • ¼

    teaspoon ground allspice

  • 1

    cup granulated sugar

  • 1

    cup light brown sugar, packed

  • sticks unsalted butter, softened

  • 2

    large eggs

  • ½

    cup dark molasses


Preheat oven to 350 degrees F. Line insulated baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and allspice. Set aside. In mixer in low speed, combine both sugars and butter for 15-20 seconds. Increase speed to medium-high and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add molasses and beat until well combined, batter will look smooth and silky. Gradually add in the flour mixture to form a fairly stiff dough. Using a cookie scooper, place 1-inch balls on prepared baking sheets, about 1 1/2 inches apart. Bake for 10-11 minutes for soft cookies, 13-14 for crisp. Remove from oven, cookies will appear puffed, but will settle as they cool. Leave on baking sheets for 4-5 minutes then transfer to cooling racks to cool completely.


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