Easy Gingersnap Cookies Recipe

Unearth the magic of this vintage gingersnap recipe – unbelievably simple yet bursting with flavor! These delightfully chewy cookies are perfect for holiday baking or any time you crave a warm, spicy treat. Discover the secret to perfectly crisp edges and a soft, molasses-rich center in this easy-to-follow recipe.

Prep Time 35 mins

Cook Time 15 mins

Calories 38.7 kcal

Protein 1g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Easy Gingersnap Cookies

1/2 cup molasses
1/2 cup (1 stick) unsalted butter, softened
2 cups all-purpose flour
2 tablespoons ground ginger
1 teaspoon baking soda
1/2 teaspoon salt

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How to Make Easy Gingersnap Cookies

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a small saucepan, heat 1/2 cup molasses to a boil. Remove from heat.
In a large mixing bowl, cream together 1/2 cup (1 stick) softened unsalted butter and the hot molasses until well combined.
In a separate bowl, whisk together 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 cups all-purpose flour.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 2 tablespoons ground ginger.
Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.
On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
Use cookie cutters to cut out desired shapes. Place cookies onto the prepared baking sheet.
Bake for 5-7 minutes, or until the edges are golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.