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Crunchy, Spicy Gingersnap Cookies

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Donna Urso

An Old-Fashioned Cookie That Always Turns Out

There’s something about a good gingersnap cookie that just feels right.

Not fancy.
Not complicated.
Just dependable… and really, really good.

These crunchy, spicy gingersnaps are the kind of cookie you make when you want something you know will turn out—and something everyone will recognize and enjoy.

They’ve got that classic crackled top, a warm blend of spices, and just enough sweetness to balance it all out.

And the best part?

They’re easy. No mixer required.

Traditional Ginger Snaps Cookie Recipe

( This post contains affiliate links.  I will be compensated when you make a purchase with these links.)
Gingersnaps Cookies
This old-fashioned gingersnap cookie is a winner.  It's easy to make and will be a favorite in your recipe rotation.

Why These Gingersnaps Work

If you’ve ever had cookies spread too much, bake unevenly, or just not taste quite right—this recipe solves that.

These cookies are:

  • Consistently crunchy on the outside with a slightly tender center
  • Full of warm spice flavor without being overwhelming
  • Simple to make with basic pantry ingredients

 This is a reliable, keep-in-your-rotation kind of recipe.

Easy to Make: There's no need to use a mixer.  Just mix the cookie batter with a spoon.

These gingersnaps are tasty cookies at any time of the year.  While they are tasty fall and holiday cookies, you'll love them as an ice cream sandwich cookie in the summer!

Their spiciness is perfect as a holiday cookie, so go ahead and add them to your holiday cookie tray. 

Kids love these cookies, too.  This recipe has been kid-tested and approved.  Kids also love to help form these cookies into balls for baking.

Enjoy them with a hot cup of coffee or tea, or a tall glass of milk at any time of year.  In the summer, spread some vanilla ice cream between two gingersnap cookies for a sweet and spicy ice cream sandwich.  You can even crush ginger snaps and use them for a cheesecake crust.  

I'm confident you'll want gingersnaps in your cookie rotation.

How to Make Gingersnap Cookies

Watch the video for helpful tips before you bake.

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Pro Tips for Perfect Gingersnap Cookies

How do I make my gingersnaps the same size?
Keep your cookies the same size for even cooking. Roll the dough into balls 1-1/4 to 1-1/2 inches in size. 

Use a cookie scoop to keep your cookies uniform in size.  

Gingersnaps cookies ready to bake
Ginger Snaps Ready for the Oven

What do I do if my cookies run together? 
If your cookies touch while baking you can gently separate them with a spatula or butter knife when they first come out of the oven.  

Work fast before they set up.

Baked Gingersnap Cookies
Yummy Ginger Snaps

How long do I bake my gingersnaps?
Oven temperatures differ.  Start with baking for 10-12 minutes until browned and the centers are set. This timing gives me cookies with a crunchy outside and tender inside. 

If you want your cookies extra crunchy, cook them a couple of minutes longer.

10 Kitchen Essentials to Buy Now

Other Delicious Cookie Recipes

You might also like this molasses cookie recipe.
This sugar cookie with buttercream frosting is one of my favorites, too.
While not crisp, these whoopie pies are crowd-pleasers.

The Gingersnaps Cookie Recipe

spice cookie, Christmas cookie,
dessert
American
Yield: 24
Author: Donna Urso
Gingersnap Cookies

Gingersnap Cookies

A crunchy, spicy cookie, perfect any time of year.

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Ingredients

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Mix together the brown sugar, oil, egg, and molasses in the bowl of your mixer, fitted with the paddle attachment. Don't overmix.
  3. In a separate bowl combine the flour, baking soda, salt, and spices.
  4. Add the dry ingredients to the molasses mixture, mixing to combine.
  5. Roll the dough into balls 1-1/4 to 1-1/2 inches in size. I like to use a cookie scoop to keep my cookies uniform in size.
  6. Roll each ball in the granulated sugar to cover.
  7. Place the balls on an ungreased baking sheet. Bake for 10-12 minutes until browned and the centers are set.
  8. If you want your cookies extra crunchy, cook them a couple of minutes longer.

Notes

These cookies freeze beautifully. Just wrap individually and store in a sealed container or plastic bag.

Recommended Products

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Batter Bowl

USA Half Sheet Pans

Nutrition Facts

Calories

147.85

Fat (grams)

7.43 g

Sat. Fat (grams)

0.69 g

Carbs (grams)

19.26 g

Fiber (grams)

0.38 g

Net carbs

18.88 g

Sugar (grams)

10.69 g

Protein (grams)

1.42 g

Sodium (milligrams)

128.60 mg

Cholesterol (grams)

7.75 mg

Similar Recipes

Grandma's Date-Filled Cookies

Old-Fashioned Molasses Cookies

Crisp & Buttery Chocolate Chip Cookies

https://www.justonedonna.com/2020/01/cruncy-spicy-ginger-snaps-cookies.html

Enjoy!

Updated March 26, 2026

Comments

  1. AnonymousJune 22, 2022 at 4:47 PM

    I used extra ginger as I like really strong

    ReplyDelete
  2. AnonymousMarch 22, 2023 at 1:18 AM

    Could I use gluten free flour instead?

    ReplyDelete
    Replies
    1. Donna UrsoMarch 22, 2023 at 7:44 AM

      I don't know. I've only made this recipe as posted.

      Delete
  3. AnonymousMarch 22, 2023 at 4:52 PM

    Hi, I used the gluten-free flour and it was fine! Yummy recipe, thankyou 😋 😊

    ReplyDelete
  4. AnonymousAugust 27, 2023 at 12:32 AM

    I like my ginger snaps really crunchy. How many minutes does it take to get them extra crunchy?

    ReplyDelete
    Replies
    1. Donna UrsoAugust 27, 2023 at 8:58 AM

      You are going to have to test it out on your oven. I don't like mine extra crunchy so I have never timed them for that result. Timing varies from oven to oven and by size of the cookies.

      Delete
  5. AnonymousOctober 24, 2024 at 11:55 AM

    I just made these .. I was challenged tho … I made the mistake of mixing everything in the mixer … the dough was so wet impossible to handle … I got it done and they are delicious .. I also made the mistake of watching the video AFTER !! lol … I think I’m going to make another batch ! Thank you I increased the cloves ! My home smells beautiful ❤️

    ReplyDelete
    Replies
    1. Donna UrsoOctober 25, 2024 at 3:07 PM

      Thanks for letting me know. I'm happy to hear you saved the cookies! I hope they will become a favorite cookie. And yes! The aroma!

      Delete
    2. AnonymousNovember 4, 2024 at 2:41 PM

      It need 1/4 c extra flour. Perfect 👌

      Delete
  6. AnonymousDecember 16, 2025 at 5:27 PM

    Donna, I just want to say thank you for this recipe. I’m revisiting it, as I do every year when I make my holiday cookie boxes and I realized this recipe has been a constant in our lives for years. I’ve taken to adding chopped crystallized ginger to some of them and surprisingly it makes them chewy! Happy holidays and see you next year!

    ReplyDelete
    Replies
    1. Donna UrsoDecember 16, 2025 at 5:53 PM

      Thank you for such a lovely comment. This cookie is one of my all-time favorites and it makes me happy to hear that you love it , too!

      Delete

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