gingersnap cookies

Gingersnap Cookies

The perfect crisp and chewy texture for the best gingersnap cookies you've ever had! Pair with milk or coffee!

Course Dessert
Cuisine American
Keyword Gingersnap Cookies, Gingersnaps
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 40 cookies


  • 2 cups flour (we use einkorn)
  • 3/4 cup butter, room temperature
  • 1 cup sugar
  • 3/4 cup molasses
  • 1 egg
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 2 tsp ginger, ground


  1. Preheat oven to 375°F

  2. In the bowl of an electric mixer, combine the flour, baking soda, and spices. 

  3. Add the butter, sugar, egg, and molasses to the dry mix and process until well combined.

  4. Roll dough into tablespoon size portions and roll in bowl of sugar to coat. 

  5. Bake for 10-12 minutes, allow to cool completely before storing. 

Recipe Notes

**If dough is too sticky, rest in the fridge for 30-60 minutes OR forgo sugar coating and just spoon the dough directly onto tray.

Freezing Dough

Dough portions, rounded, and coated in sugar freeze very well for easy baking later.

Freeze in a single layer, then transfer to a bag once frozen. Bake at 375° for 12 minutes straight from the freezer.