These sparkling ginger snap cookies are crispy on the outside, chewy in the center, and packed with a sweet-spicy flavor. They take only 15 minutes to make and there is no chilling required. A stack of ginger snap cookies on black marble with some cinnamon sticks.

What are ginger snap cookies?

Ginger snaps are cookies spiced predominantly with ginger, rolled in sugar, and baked until set around the edges and crackly on the surface. They are called ginger snaps because of the crispy exterior that is supposed to “snap” when you break or bite into them. These cookies are perfect for the winter holiday season with their spicy ginger notes and warm molasses flavor. An overhead view of ginger snap cookies on a cooling rack.

Why this recipe is so great:

  • Made by hand – This is a true old-fashioned recipe where everything is simply made by hand. There is no electric mixer or special equipment needed to quickly whip up these cookies.
  • No chilling of the dough – With this recipe you don’t have to wait for the dough to firm up. You just make, roll, and bake!
  • Keeps for a long time – These cookies are even more flavorful the next day and can last up to 5 days when properly stored.

How to make ginger snap cookies:

(the ingredient amounts are listed in the printable recipe card further below)

picture collage of how to make ginger snap cookies

  1. In a medium bowl, toss together the flour, baking soda, salt, and spices. Set aside.
  2. In a large bowl, whisk together the vegetable oil and sugar.
  3. Then whisk in the molasses, egg, and vanilla until smooth.
  4. Stir in the flour mixture until just combined.
  5. Roll the dough into 1″ balls and coat in sugar.
  6. Place about 2″ apart onto a parchment paper-lined baking sheet and bake at 350F for about 8 minutes or just until the edges are set.

ginger snap cookie dough rolled in sugar and on a baking sheet

Be careful not to overbake

Remove the cookies from the oven as soon as the edges are lightly browned and set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. For firmer cookies, let them completely cool on the baking sheet.

What is the difference between ginger snap, molasses and gingerbread cookies?

Ginger snap cookies are supposed to be crispy and snappy when you bite into them, while molasses cookies are softer and chewier. Both kinds of cookies usually have the same amount of molasses in them, but ginger snaps tend to have more ground ginger in the recipe. Ginger snap cookies are a variation of gingerbread cookies that have been around for centuries. Gingerbread cookies are almost always rolled out and cut into holiday shapes and are usually softer as well. (source: MyRecipes.com)

How to store ginger snap cookies:

To keep them crispy, store them in a metal cookie tin container. To keep them soft, store them in an airtight container. Ginger snap cookies in a cookie tin.

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The flavors are more pronounced the next day and the cookies become even chewier. These ginger snaps are great for gifting because they are sturdy and travel well.

Did you make this recipe? Please kindly leave a comment with your star rating below.

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Old-Fashioned Ginger Snap Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 8 min
  • Total Time: 23 minutes
  • Yield: 3 dozen
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

These sparkling ginger snap cookies are crispy on the outside, chewy in the center, and packed with a sweet-spicy flavor. They take only 15 minutes to make and there is no chilling required.

Ingredients

  • 2 cups (250g) all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 cup (200g) granulated sugar
  • 2/3 cup (167ml) vegetable oil
  • 1 large egg
  • 1/4 cup (63ml) molasses
  • 1 tsp vanilla extract
  • 1/4 cup (50g) granulated sugar, for rolling

Instructions

  1. Preheat oven to 350F and line 3 baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt and spices.
  3. In a large bowl, whisk together the sugar and vegetable oil until blended. Then whisk in the egg, molasses and vanilla extract until smooth.
  4. Stir in flour mixture until no dry pockets of flour remains.
  5. Roll the dough into 1″ balls and coat in sugar. Place about 2″ apart on the prepared baking sheets.
  6. Bake for about 8 minutes or just until the edges the edges are lightly browned and set. Be careful not to overbake.
  7. Let the cookies cool for 5 minutes on the baking sheets, then transfer them to a wire rack to cool completely. For firmer cookies, let them completely cool on the baking sheet.

Notes

Cookies can be stored at room temperature for up to 5 days in an airtight container (to keep them soft) or metal cookie tin (to keep them crispy). They can also be frozen for up to 3 months in an airtight freezer-friendly container or ziplock bag.

Recipe very slightly adapted from Baking Bites.