In the whirlwind of the holiday season, homemade gingersnap cookies are a comforting constant. They are a classic holiday cookie like few others.

The best way I can describe these chewy, puffy bites is that they simply taste like Christmas. For me, it's the delicate balance of brown sugar sweetness, the aromatic embrace of fresh ginger, and the undeniable chewiness that makes them my all-time favorite holiday classic cookie.

In our household, these cookies are more than just a delightful treat; they're a tradition, a comforting reminder that the holiday season has officially begun. What I love most about these cookies is the blend of warmth and sweetness, that makes them the perfect cookie for a quick midday treat, or as a pairing with hot chocolate on a wintery night. Beyond such traditional pairings, I could easily imagine savoring these delectable treats with a steaming cup of spiced chai tea or a rich, velvety latte. The perfect cookie deserves the perfect accompaniment, making these classic gingersnap cookies an ideal partner for your favorite warm beverages.

Read on for an ingredient checklist to make sure you’ve got everything you need to make these chewy ginger cookies, along with pairing suggestions, a step-by-step guide, and a printable recipe card.

Now, without further delay, let’s make this holiday season’s perfect gingersnap cookies.

Ingredient Checklist – Everything You’ll Need

For this gingersnap cookie recipe, only simple ingredients are needed.

2 cups all-purpose flour
- Note: While some recipes result in crispy gingersnaps cookies, today’s have a fluffy, tender texture. To help achieve this, spoon the flour into a measuring cup and level it off. Avoid packing the flour.
1 teaspoon baking soda
- Tip: Ensure your baking soda is fresh for optimal leavening of your ginger snaps.
½ teaspoon ground cinnamon
- Substitution: Try using a mix of nutmeg and cloves, or other such warm spices for a different flavor profile.
½ teaspoon salt
- Note: Fine sea salt or kosher salt works well.
¼ teaspoon finely ground black pepper
- Tip: Adjust the pepper to your taste preference. It adds a subtle warmth without being overpowering.
2 teaspoons freshly grated ginger
- Note: The use of fresh ginger is key for that vibrant, zesty flavor.
- Substitute: Powdered or ground ginger can be used in place of fresh, though I do recommend fresh as it possesses a brighter, more herbal flavor.
½ cup butter, softened
- Note: Unsalted butter is recommended.
- Substitute: Vegetable shortening can be used in place of butter if desired.
½ cup white sugar
- Tip: Use light or dark brown sugar for a deeper flavor.
1 large egg
- Note: Make sure the egg is at room temperature for better incorporation.
½ cup dark molasses
- Substitution: If you prefer a milder flavor, you can use light molasses.
- Note: Recommend against using blackstrap molasses, as it might result in a more intense and bitter flavor due to its concentrated nature.
Raw sugar, for rolling
- Tip: Raw sugar adds a delightful crunch to the exterior. If unavailable, granulated sugar works too.

Equipment – Necessary Kitchen Gadgets and Tools

Today’s snappy cookies are super simple to make. You won’t need anything fancy, but here’s what you will need.

Mixing Bowls:
- You’ll need a large mixing bowl for dry ingredients.
- Separate bowl for wet ingredients.
Whisk:
- To thoroughly combine the dry ingredients.
Electric Mixer:
- With a paddle attachment, to cream together butter, sugar, and other wet ingredients in a large bowl.
Measuring Cups and Spoons:
- Baking requires precise measurements, and for that you’ll need some measuring cups and spoons.
Baking Sheet or Cookie Sheet:
- You can’t bake cookies without a prepared baking sheet or cookie sheet.
Parchment Paper:
- This is one of my kitchen must-haves. It makes cleanup so much easier. All we’re doing with the parchment paper is lining the baking sheet to prevent the cookies from sticking.
Wire Rack:
- For allowing the cookies to cool after baking.
Cookie Scoop or Spoon:
- To portion out the cookie dough to form cookie dough balls for baking.
Airtight Container:
- For storing the cookies. The cookies keep nicely for about seven days.

Pairing Suggestions

Here are a few of what I consider ideal pairings for today’s gingersnap cookies.

Hot Tea:
- Choose a robust black tea or spiced chai to complement the warmth and spice of the cookies.
Coffee:
- Enjoy with a cup of your favorite coffee, whether it's a black brew or a latte for added richness.
Hot Chocolate:
- It goes without saying that these cookies are simply delicious with a homemade hot chocolate.
Vanilla Ice Cream:
- Create a delightful dessert by sandwiching a scoop of vanilla ice cream between two cookies.
Cream Cheese Frosting:
- Spread a layer of cream cheese frosting on top for added decadence.
Citrus Sorbet:
- The zesty and refreshing flavors of citrus sorbet will contrast beautifully with these spiced cookies.
Holiday Pudding:
- Pair with something like our creamy rice pudding, as delightful accompaniment. Creamy Rice Pudding - Living The Gourmet
Whiskey or Bourbon Coffee:
- For an adult twist, enjoy these cookies with a spiked coffee, such as our Brandy Coffee Cocktail.

Gingersnap Cookie Recipe (Holiday Ginger Cookies)

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5 from 6 reviews

Author: Living the Gourmet
Total Time: 20 minutes
Yield: 2 dozen cookies 1x

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Ingredients

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2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoons salt
1/4 teaspoon finely ground black pepper
2 teaspoons freshly grated ginger
1/2 cup butter, softened
1/2 cup sugar
1 large egg
1/2 cup dark molasses
Raw sugar, for rolling

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Instructions

Preheat oven to 350 degrees F. and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking soda, cinnamon, salt and pepper. Set aside.
In a separate bowl, beat butter, sugar, ginger, egg, and molasses. Add the dry ingredients and mix again until a smooth, sticky dough comes together.
Scoop rounded tablespoons of cookie dough and roll them in raw sugar.
Place the cookies on the prepared baking sheet spaced about two inches apart. Gently press each cookie, but don't flatten completely.
Bake for about 10-11 minutes until they have puffed and slightly cracked.
Remove from the oven and let rest for a minute on the baking sheet before transferring to a wire rack to cool completely. Serve and enjoy!

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

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And that’s our recipe for Gingersnap Cookies. If you enjoyed today’s recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you. Happy Baking!