Old Fashioned Ginger Snap Cookies

A classic recipe for old fashioned ginger snap cookies-crackly and sparkly on the outside with a soft and chewy interior. Rich molasses and ginger flavor in every bite!

Cookies, murder mysteries, and vampires that knit

Another day, another cookie. Which should really be no surprise by now. I’m the cookie lady. They are my favorite dessert of all time. I will always, always want a cookie. And what better time to post a soft and chewy ginger snap cookie that includes cinnamon and molasses in it’s ingredient list than September? It’s baking season and these cookies taste gloriously of Fall!

I recently started reading a cozy mystery book series about a group of murder solving, knitting vampires. It’s basically all of my favorite things combined. In the books, the grandmother of the main character is always baking ginger snap cookies. So of course, being easily influenced by the mention of cookies, had to bake some ginger snaps of my own to be enjoyed while reading.

Actually this recipe should be called a soft and chewy ginger cookie. They’re not technically ginger SNAPS since there isn’t much of a snap to this cookie, but rather a soft crackle as you bite. However, if you prefer a more crisp ginger snap, these cookies can definitely be crunchy if you bake them a bit longer than my recommended time.

Baking in a hurry….

Lately I have been in a quick bake and go kind of mood. With a toddler that I’m constantly having to keep an eye on, I want something I can easily mix together and immediately bake. No waiting on butter to soften, no waiting on a chill time, and I also don’t want a recipe that makes a huge batch of cookies to feed a crowd. Just a small batch for afternoon snacking works perfectly.

This recipe meets all of my qualifications, easy to make, no chilling, quick baking time, and small batch (though you can double the recipe if you want a big batch). You don’t even have to pull out a mixer. If you can’t have your grandma, or someone’s grandma bake you some cookies, these are the next best thing!

What’s the difference between gingerbread and ginger snap cookies?

Gingerbread and ginger snap recipes are similar, typically sharing 3 key ingredients: ginger, cinnamon, and molasses. Gingerbread cookies have more flour for added structure, softened (not melted) butter, and they usually need chill time as the dough is for rolling and cutting out cookies. They have a flat, smooth surface that is perfect for decorating. Ginger snap cookies don’t require a firm texture dough, as they aren’t shaped cookies. The dough is softer and wetter due to less flour and melted butter, but can still be easily rolled into a ball. Ginger snap cookies are rolled in sugar prior to baking and have a soft, crackly and sparkly exterior.

What kind of molasses do I need for these cookies?

I use either Grandma’s unsulphured molasses or blackstrap molasses. Grandma’s brand is widely available at most grocery stores, so it’s the most commonly used. Most cookie recipes say not to use blackstrap-because the flavor is so strong that it can be overpowering, but I love the extra kick it adds to my cookies. If you’re not a fan of molasses, these might not be the right cookies for you.

Let’s bake some Old Fashioned Ginger Snap Cookies!

Here’s what you’ll need: salted butter, sugar, brown sugar, 1 egg, vanilla extract, molasses, all purpose flour, baking soda, salt, cinnamon, ground ginger, and extra sugar for rolling.

Tools you may need:

Medium to large mixing bowl and a spatula, a good cookie sheet, silicone baking mat, aluminum foil, or parchment paper to line the baking sheet, and a cooling rack.

How do I make them?

Cut the butter into slices and microwave for 30 seconds. Stir to combine until all of the butter is melted. *Note-this butter should not be boiling hot. We want butter that is just melted*. Add the sugars and mix well. Next add in the molasses, eggs, and vanilla, again mixing well. In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, & ginger. Add 1/3 of the flour mixture to the wet mixture, and stir. Continue to add flour until all of the dry has been thoroughly mixed in. Pour the remaining sugar into a small bowl. Using a tablespoon or small cookie scoop, gather dough and roll into balls, then roll the balls in the sugar. Place on a cookie sheet, 2 inches apart. Bake and enjoy!

How long do these cookies stay fresh?

These ginger snaps are magical cookies that get softer the next day after baking, and remain soft for several days, though they probably won’t last that long! As long as they are stored in a plastic or glass container with a tight fitting lid, they should be good for 5-7 days.

Can I freeze or chill the dough?

This dough can be wrapped in parchment paper or saran wrap and placed inside a plastic zip bag in the fridge. When the dough has chilled, I like to let it come to room temp before slicing and rolling into balls. To freeze the dough, I like to roll the dough into balls, then place on a cookie sheet lined with a silicone baking mat, then put the entire tray into the freezer. After the dough balls are completely frozen, they can be put into a freezer safe zip bag. They can be baked from frozen. You may need an extra minute or two of baking time.

How do I make festive cookies for the holidays?

Ginger snaps can easily get dressed up as pretty Christmas cookies! They make a beautiful, sparkly addition to any dessert table or cookie exchange. Since they are rolled in sugar before baking, you can switch out regular white sugar for holiday colored sanding sugars. They can also be dipped in almond bark, or white chocolate candy coating, and then add sprinkles or colored sugars to the coating before it dries. You can drizzle over white or dark chocolate for a pretty look too.

Looking for more holiday inspired cookies?

Try my favorite snickerdoodles, gingerbread men, or no chill roll out sugar cookies.

Thanks for stopping by and reading about old fashioned ginger snap cookies with me. Happy baking friends!