The Very Best Gingersnap Cookies
This recipe for Gingersnap Cookies has been in my family for 100 years and was passed down to me from my Grandmother Hughena McFeeters. It is soft, chewy and full of that ginger molasses flavour gingersnaps are famous for. This recipe has been coveted and never ever shared … till now!
I am actually torn about sharing this recipe to be honest because I have held this recipe for gingersnap cookies so close to my heart for so many years. I think at one point I said to my son the only way his wife will ever get this recipe is if I “like” her. Joking of course… or was I?
One of my best memories of my Grandmother was years ago when I visited her to bake. We planned a day to spend together so she could teach me all of her best baking recipes and share with my hands on all of her tips and tricks. When I arrived, she gave me recipe cards with her recipes all written out for me. It must have taken her all week to prepare. I am honoured, to say the least.
It was a very special day for me and I think her as well. To be honest thinking of this day brings a tear to my eye because I was so lucky to spend time with her learning all of her tips and tricks.
These shortbread cookies and homemade pie crust are two other recipes I learned to make with her that day.
Ingredients & substitutions
- Pastry flour – Pastry flour has a lower protein content than all-purpose flour creating a lighter cookie. I personally always used pastry flour for my cookies. In this recipe, pastry flour can be substituted for all-purpose flour.
- Granulated sugar – Plain old white sugar.
- Vegetable oil – Creates a crumbly cookie. I have used safflower oil as well with success.
- Molasses – Fancy molasses is best with it’s sweeter lighter flavour but cooking molasses works fine as well in this recipe. Avoid using blackstrap molasses as it is heavier and tends to have a slightly bitter flavour.
- Egg – The glue that holds most baking together.
- Salt – Intensifies the flavour of cookies but also works with the gluten protein making a less sticky batter.
- Baking soda – Don’t mess with the ratios with this ingredient. In this recipe, too little baking soda will create a cakey bland cookie, too little a hard as a rock cookie. The amount in this recipe creates crunchy crispy edges and a slightly chewy but not cakey centre.
- Ginger – Ground ginger. Some people who are ginger fanatics have told me they have doubled the ginger in this recipe so if you are a huge ginger fan…give it a try!
- Cinnamon – Ground cinnamon.
how to make gingersnaps
Preheat over to 350F. In a large bowl mix together the sugar and vegetable oil.
Add the egg and molasses and mix well until it starts to become a little more solid pulling away from the edges of the bowl as you mix.
Place a sieve over the large bowl and add the flour, salt, baking soda, ginger and cinnamon. Stir the dry ingredients into the molasses mixture and continue until the dry ingredients have fallen through the sieve.
Mix the sieved dry ingredients into the molasses mixture. Do not overmix.
Roll a rounded teaspoon of cookie batter in a small bowl of sugar until the cookie is covered. Place the cookie dough balls on a parchment lined baking sheet. These cookies will spread so ensure evenly uncrowded spacing.
Bake for 10 minutes or until flat and the appearance of cracking on the top. Remove from the oven and let rest on the cookie sheet for a minute before transferring to a wire rack to cool completely.
Tips & Tricks
- Use vegetable oil. This has a big effect on the texture of the cookie. I have used canola oil before but the cookies tend to end up a little crunchier. Safflower oil is a good substitution.
- Proper measuring for this recipe is essential. For the oil, molasses and really any liquid use a glass measuring cup you can pour from. I use glass cups with the measurements on the side. Using a glass cup allows you to get to eye level and see that the liquid measurement is level and exact.
- For the dry ingredients, use metal or plastic measuring cups that are level along the top. Scoop the dry ingredients in and use the handle of a knife or spoon to sweep across the top to make sure you have a level and even measurement. Again baking is a science and exact measurements matter.
- I like to use Pastry flour for GingerSnaps and many other cookies because it is a finer flour that makes cookies and baked goods lighter and fluffier.
- When adding the dry ingredients to the wet ingredients I like to use a large sieve that can rest on top of the large mixing bowl. Lie the sieve on top of the wet ingredient bowl and add all the dry ingredients on top. Then gently stir the dry ingredients through the sieve and into the wet. This way you know all the spices are combined evenly and there will not be any flour clumps.
- For soft gingersnap cookies take the cookies out of the oven a little earlier. It’s that easy!
how long will gingersnaps Last?
Not long because they are so good this has never been an issue in my house. But in all seriousness, if you store them in a sealed container they will be good for up to 3-4 days on the counter.
Can you freeze Gingersnaps?
Absolutely! In fact, this what I do often so we don’t eat them all at once. Just put them in a resealable freezer container and they will freeze well for up to 3 months. Make sure to let them thaw before biting into them or you may crack a tooth. They get very hard when frozen.
Update… these Skor Shortbread Meltaway Cookies are now a contender for best cookie according to Zach!
Like this recipe as much as my family does? Please give it a 5-star rating.
The Best Recipe For Gingersnap Cookies
Equipment
- Large Bowl
- Measuring Cups
- Measuring Spoons
- Large Sieve
- Spoon or Fork
- Baking Sheet
- Small Bowl
- Oven
Ingredients
- 2 cups pastry flour
- 1 1/2 cup white sugar divided 1 cup for batter, 1/2 cup to roll balls into
- 3/4 cup vegetable oil
- 1/4 cup molasses
- 1 large egg
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp salt
Instructions
- In a large bowl mix oil and 1 cup sugar until well combined
- Add egg and molasses and mix until thick
- Place a large sieve over the bowl and flour, baking soda, spices and salt and sift into molasses batter
- Mix the flour mixture into molasses batter with fork JUST until combined
- Place batter in the fridge for 1 hour
- Preheat oven to 350 degrees F
- Roll batter into 1 inch balls and then roll in remaining 1/2 cup sugar to lightly coat
- Bake for 10-12 minutes until flattened and set but not hard. Do not overbake.
- Remove from oven and transfer cookies to a cooling rack to cool.
Video
Notes
Nutrition
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To quote my son “these are perfect!” Thanks for an awesome recipe!
My 11-year-old brother-in-law doesn’t really like sweets. He’ll set aside the most wonderful desserts for days before he considers eating any. With these, he raved. He seriously couldn’t stop eating them and begged me to make these all the time. He even used the word addictive…
I’d make these just for the smell! Makes everything about the day better. Amazing.
This absolutely makes my day Addy! So thrilled he loves them and I agree they smell amazing!
These didn’t really taste like “ginger” snaps and were a bit bland as written so I did grate some extra fresh ginger to add. I’m wishing I had doubled the powdered ginger as well. Mine did not flatten to match the picture but I did get an amazing crack. I wish I could include a photo here.
Hi Lorrie! You can certainly add more ginger if that is your preference. I don’t plan to alter the recipe though because as it is this is my most popular cookie recipe and a favourite in our family as it is for over 100 years.
Can you sift dry ingredients instead?
Hi AJ! Yes you sift the dry ingredients into the molasses egg mixture.
This are the best ginger snaps I’ve made/had. However I think they needed a little more of a ‘kick’ I added an extra half teaspoon of ginger. Made all of the difference!
Hi Charity. Thanks for trying this recipe and I am so glad you liked it! I will have to give the extra ginger a try next time!
This was such an easy recipe,delicious!!!. Reminds me of my Mom Thank you
So glad you liked them Cathy!
Could I use all purpose flour instead of pastry flour?
You can but all-purpose flour has a higher protein content and will make the cookies a bit tougher. They will still turn out good though. If you have any cake flour use 1/2 a cup of cake flour and 1/2 cup all-purpose to form a 1 cup equivalent. Or you can replace 2 tbsp of all-purpose flour from a cup and replace it with 2 tbsp of cornstarch. These are the best known substitutes for pastry flour.
Exactly what I was looking for in a ginger snap. Crisp edges and somewhat soft middle. Definite “snap” when you break them. Love the flavor. I received many compliments. I’ll make these every Christmas!
I am so glad you enjoyed them and love that they will be included in your Christmas traditions going forward!
Can I use olive oil or avocado oil?
Hi Janet, No, unfortunately, the oil in this recipe matters. Vegetable Oil or Canola Oil are preferred.
this is the EXACT recipe that my Grandma passed down to us! Best recipe ever, never fails!
I have made these cookies twice this month. This recipe is perfect and easy to make
They taste like old fashioned ginger snaps.
They don’t last long in my house
Thanks so much for letting me know. I love hearing these types of stories. I won’t make them until a day before Christmas because my family has eaten them all up twice now too!
Great recipe! My kids loved them. I added a touch more ginger and only baked them for 8 minutes because my oven runs hot. Thanks Alisa!
My pleasure!
Would love to roll these with laser rolling pin. Do you think this would work?
I have never tried rolling these cookies out because they flatten out on their own. The dough can be a bit sticky so if you do try rolling them out I would recommend putting the dough in the fridge for about one hour so that it is easier to work with. Please let me know how they worked if you do try this.
Thanks, I plan to try these tomorrow and will definitely let you know.
These are AMAZING! I made them
Tonight. The best ginger cookie I’ve found.
This makes my day Alicia! So glad you liked them. This is always one of my family and friends most requested recipes.
My fault for not being super careful reading the recipe, but when you list 1 1/2 cups of sugar in the ingredient list, you really should include the word (divided), or else list the 1 cup sugar for the dough separately from the 1/2 cup used to roll the balls. Really mad right now that I just had to throw out the dough I just made with the 1 1/2 cups sugar instead of 1 cup. Totally my mistake, but I guess I’m used to recipes listing the ingredients more clearly 🙁
Hi Jane, So sorry this recipe was not more clear. This is really great feedback. I will go and update the recipe right now and make sure to be more clear for my future recipes.
I always read my recipe first before making it after many screwups I found this helps me alot
These cookies look oh so delicious! I’m definitely trying them!
These cookies looks extremely delicious! I will try this on this weekend. Thanks for sharing.
Ginger cookies are one of my favorite. Gonna give it a try during the weekend.
Ginger Snaps are some of my favorite cookies around this time of year. I’m not much of a baker, but this sounds easy to try
Madelain| http://www.wheremyheartwanders.com
Wow, I love this cookie recipe it is so delicious and look so easy to prepare. I will def try to make this for the whole family.
Wow, I have never tried to make cookies and this recipe looks really delicious and easy. I will try to make this for my kids, thanks for sharing!
This sounds like an amazing recipe I would love to try def gonna pin! I’m glad u decides to share but I completely understand how u would want to keep a secret.
That is so neat that your Grandmother gave you such a precious gift! I love passing recipes from generation to generation.
This ginger cookies looks really delicious and looks so easy to make. I will try to do this for my parents as they love ginger a lot.
This looks delicious! Thanks for posting! I can’t wait to try them!
I have loved ginger snap cookies since I was a child but they were always crispy and crunchy never soft. I have to try this recipe!
These cookies look amazing! I’m vegan and would love to try to veganize these cookies! Thanks for sharing!
https://thatjenngirl.com
From the first look, you gonna say that it’s just a simple cookies but you added a twist by making a ginger as the main ingredients. This will be a great recipe and can’t wait to make this at home.
Ginger snaps are some of my favorite winter cookies ever! I am going to try your recipe, so I can finally have a soft gingersnap. Mine always turn out crispy.
OMG this post is mouthwatering. I love ginger cookies, especially during the holiday season!
I literally drooled reading your post. Thank you so much for sharing this awesome recipe, i am def. trying it this weekend. I will let you know how it goes, can’t wait to 5 star it! Thanks again.
Chad
http://www.mosaicslab.com
Is that fresh ginger or powdered?
Powdered ginger so that the ginger can easily be distributed when you sift the dry ingredients into the wet mixture.