A tall stack of ginger snap cookies with a glass of milk in the background
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4.94 from 16 votes

The Best Recipe For Gingersnap Cookies

Soft, chewy and full of flavour - this Ginger Snap Recipe has been in my family for over 100 years and is still everyone's favourite cookie!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Baking, Dessert, Snack
Cuisine: American
Keyword: Christmas Cookies, Cookies, Ginger Snap, Gingersnaps, Recipes For Gingersnap Cookies
Servings: 4 dozen
Calories: 97kcal
Author: Alisa Infanti | The Delicious Spoon



  • 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


  • 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.


Tip:  These Gingersnap Cookies taste better when they are completely cooled. 
Store in an airtight container for up to 3 days or freeze in a sealed container for up to 3 months.


Serving: 1cookie | Calories: 97kcal | Carbohydrates: 13g | Protein: 0.8g | Fat: 4.74g | Saturated Fat: 0.8g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 1.1g | Trans Fat: 0g | Cholesterol: 5mg | Sodium: 104mg | Potassium: 78mg | Fiber: 0.2g | Sugar: 7.6g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 10mg | Iron: 0.5mg