Crunchy, Spicy Gingersnap Cookies

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

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Gingersnaps Cookies

This old-fashioned gingersnap cookie is a winner.  It's easy to make and will be a favorite in your recipe rotation.

Jump to Recipe

Why You'll Love These Gingersnap Cookies

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.  

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.

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.

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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

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

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

Ingredients

• 1 cup packed brown sugar, I use light brown sugar
• 3/4 cup vegetable oil
• 1/4 cup molasses
• 1 large egg
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• granulated sugar for rolling the cookies

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.

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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

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

Enjoy!

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Updated March 26, 2026