What are gingersnap cookies?

Gingersnap cookies are thin, crisp ginger cookies known for their bold spicy flavor and satisfying snap when broken. They get their name from the crisp texture and the combination of ground ginger, molasses, and warming spices like cinnamon, cloves, and sometimes black pepper. Unlike soft gingerbread, gingersnaps bake to a crunchy finish, making them perfect for dunking in milk or tea. Originating from Europe in the 19th century, they're a holiday favorite but enjoyed year-round. A classic recipe yields about 4 dozen small cookies, with each one packing around 50-70 calories. Their dark brown color comes from molasses, which also adds chewiness balanced by a long bake time for crispness.

What ingredients do I need for gingersnap cookies?

For homemade gingersnaps, gather these pantry staples: 2 cups all-purpose flour, 2 teaspoons baking soda, 1 tablespoon ground ginger, 1 teaspoon cinnamon, ½ teaspoon cloves, ¼ teaspoon salt, ¾ cup butter (softened), 1 cup sugar (divided), ¼ cup molasses, 1 egg, and optional black pepper for extra bite. These create about 36 cookies. Measure spices accurately for the signature heat—freshly grated ginger boosts flavor if you have it. No special equipment needed beyond a mixing bowl and baking sheets. This simple list keeps costs low, around $5 total, and ensures that spicy-sweet balance everyone loves.

How do you make gingersnap cookies from scratch?

Preheat oven to 350°F and line sheets with parchment. Whisk dry ingredients: 2 cups flour, 2 tsp baking soda, 1 tbsp ginger, 1 tsp cinnamon, ½ tsp cloves, ¼ tsp salt. Cream ¾ cup softened butter with 1 cup sugar until fluffy, then beat in ¼ cup molasses and 1 egg. Combine wet and dry mixes to form dough. Chill 30 minutes. Roll into 1-inch balls, coat in remaining sugar, place 2 inches apart, and bake 10-12 minutes until cracked and firm. Cool on sheets for crispness. Total time: 45 minutes active, plus chilling. Roll thinner for extra snap—yields 36 cookies ready to enjoy warm or cooled.

How do you get crispy gingersnap cookies?

Achieving that perfect crisp in gingersnaps relies on technique: Use room-temperature butter for even creaming, and don't overmix dough to avoid toughness. Bake at 350°F on parchment-lined sheets for 10-12 minutes—edges should darken but centers stay soft initially for snap as they cool. Space balls 2 inches apart to prevent spreading. A tablespoon of extra baking soda per 2 cups flour promotes spreading and crispness via carbon dioxide release. Cool completely on the sheet before moving; moisture trapped causes softness. Store in airtight tins, not plastic, to maintain crunch up to 2 weeks. Avoid high humidity baking days, or add 1 tsp corn syrup for chew-crisp balance.

How should I store gingersnap cookies?

Store gingersnaps in an airtight container at room temperature for up to 2 weeks—they stay crisp longer than softer cookies due to low moisture. Layer with parchment to prevent sticking from spice oils. For longer storage, freeze baked cookies in zip-top bags up to 3 months; thaw at room temp for freshness. Dough freezes well too: portion into balls, freeze on a tray, then bag for up to 2 months—bake straight from freezer, adding 1-2 minutes. Avoid fridge humidity, which softens them. In warm climates, add silica packets to containers. Properly stored, they retain 90% crispness, making them ideal for gifting or holiday prep ahead.

Gingersnap Cookies Gluten Free Old Fashioned Recipe

Name: Gingersnap Cookies
Prep time: 1 h 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: – 2 cups gluten-free 1:1 all-purpose flour blend for base structure; – 2 teaspoons baking soda for lift and spreading; – 1 tablespoon ground ginger for bold warming heat; – 1 teaspoon ground cinnamon for sweet warmth; – 1/2 teaspoon ground cloves for deep pungent spice; – 1/4 teaspoon salt for balancing sweetness; – 3/4 cup butter, softened for creaming with sugar; – 1 cup granulated sugar, divided for sweetening and coating; – 1/4 cup molasses for deep color, chew, and caramel notes; – 1 large egg for binding; – 1/4 teaspoon black pepper, optional for subtle kick

Description

🍪🫚 Crunch into spicy-sweet gluten-free gingersnaps evoking grandma’s kitchen—crisp edges, chewy centers packed with bold ginger without gluten guilt.
🎄 Holiday staple or anytime treat, naturally vegan-adaptable, stores weeks for effortless snacking or gifting with zero wheat worries.

Ingredients

– 2 cups gluten-free 1:1 all-purpose flour blend for base structure

– 2 teaspoons baking soda for lift and spreading

– 1 tablespoon ground ginger for bold warming heat

– 1 teaspoon ground cinnamon for sweet warmth

– 1/2 teaspoon ground cloves for deep pungent spice

– 1/4 teaspoon salt for balancing sweetness

– 3/4 cup butter, softened for creaming with sugar

– 1 cup granulated sugar, divided for sweetening and coating

– 1/4 cup molasses for deep color, chew, and caramel notes

– 1 large egg for binding

– 1/4 teaspoon black pepper, optional for subtle kick

Instructions

1-First Step: Mise en Place Preheat your oven to 350°F and line two baking sheets with parchment paper. This prevents sticking and ensures even baking for crispy gluten free gingersnap cookies. Measure all ingredients accurately spices especially to nail the flavor in this gluten free old fashioned gingersnap cookies recipe.

2-Second Step: Mix Dry Ingredients In a medium bowl, whisk together 2 cups gluten-free 1:1 all-purpose flour blend, 2 teaspoons baking soda, 1 tablespoon ground ginger, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1/4 teaspoon salt, and optional 1/4 teaspoon black pepper. Set aside. This combo creates the spicy backbone of old fashioned gingersnaps.

3-Third Step: Cream Wet Ingredients In a large bowl, beat 3/4 cup softened butter with 1 cup sugar (reserve 1/2 cup for rolling) until light and fluffy, about 2-3 minutes. Mix in 1/4 cup molasses and 1 egg until smooth. For vegan, use flax egg here. This step builds the chewy base for soft old fashioned gluten free gingersnaps.

4-Fourth Step: Combine Wet and Dry Gradually stir dry mix into wet until a dough forms. Do not overmix to keep texture tender. Cover and chill dough for 30 minutes this firms it up for perfect shaping and prevents spreading.

5-Fifth Step: Shape and Coat Scoop 1-inch dough balls (about 1 tablespoon each). Roll in reserved sugar. Place 2 inches apart on sheets. For extra crisp, press slightly flat.

6-Sixth Step: Bake Bake 10-12 minutes until edges darken and centers crack. Cookies firm as they cool. For gluten free ginger cookies, watch closely to avoid overbaking.

7-Final Step: Cool and Serve Cool on sheets 5 minutes, then transfer to wire rack. Enjoy warm for chewy or fully cooled for snap. Store as below. Pair with tea or use in desserts.

Notes

🫚 Spoon and level flour—don’t pack to avoid dense cookies.
🥄 Blackstrap molasses amps authentic old-fashioned depth.
❄️ Slightly underbake for chewy snaps; full time yields crisp.

Prep Time: 15 minutes
Chilling: 1 hour
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 90 kcal
Sugar: 10g
Sodium: 70mg
Fat: 4g
Saturated Fat: 2.5g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 1g
Cholesterol: 15mg

Keywords: gluten free gingersnaps recipe, old fashioned gf gingersnaps, chewy gluten free ginger cookies, spicy gf snaps