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Ginger Snaps Recipe

This Ginger Snaps recipe results in the perfect cookie! It’s chewy, flavorful, and hard to share.

a white plate of ginger snaps on a wood platter next to a napkin

Ginger Snaps Recipe

I always thought I’d never like any cookies that weren’t centered around chocolate or peanut butter. That is until I discovered ginger snaps!

One of my high school friends would make these amazing ginger molasses cookies that got me hooked. It’s like a bite of the holidays, which is really just delightful.

These Ginger Snaps will be on repeat for your holiday cookie rotation once you try them!

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a plate of ginger snaps piled on top of one another

Why are they called Ginger Snaps?

Ginger Snaps are said to have the name because of the obvious snapping sound that the crunchier versions of this cookie make.

This also comes from the origins of the cookies from years ago. Gingersnaps came over from Europe so the name is derived from a German word “snappen” which means “to seize quickly.”

You may also hear of cookies or biscuits called ginger nuts, but there are very passionate people who will tell you those are different cookies altogether.

a close up of a ginger snap covered in sugar

Are these ginger snaps chewy or crunchy?

They’re the perfect combination of both! It’s got the perfect chewy middle and just crunchy enough edges to give you a perfect bite.

I’ve also found that if you microwave a cookie for about 10 seconds, it makes it even chewier!

What are the spices in this recipe?

Of course there is a lot of ginger in this recipe to give a nice and warm spice to the cookie! There’s also cinnamon to really bring in those holiday flavors.

The spices in gingersnaps recipes derives from gingerbread spices so you’ll see that some recipes call for nutmeg, clove and allspice, but I tend to like a more ginger forward cookie myself.

If you’re looking for another desert with some warm spices, try out these Biscoff blondies!

Pair them with this Non Alcoholic Mulled Wine for a perfect after dinner treat!

a pile of ginger snaps with jars of spices in the background

How to Make Ginger Snaps

To make Ginger Snaps, you’ll want to first measure your flour, ginger, baking soda, cinnamon and salt.

I like to do this in a sifter that placed over a bowl so you don’t make a mess and so you can sift those ingredients in the creamed mixture later.

Next, you’ll use a hand mixer or stand mixer with a paddle attachment to cream the shortening until it’s soft. Once it is, you can gradually add in the sugar being sure to cream the mixture after each addition.

When the sugar is fully incorporated and creamed in, add in the egg and molasses then combine.

Grab the dry ingredients and sift those together over the creamed mixture blending well to ensure that it’s all combined.

Finally, you’ll make 1” balls with the dough – using a cookie scoop for this help make each even! You’ll roll each one in sugar then put it on an ungreased baking sheet.

Bake for 10-12 minutes in a preheated oven and you’re all set! Repeat until your dough is all baked. Be sure to bake for a lower amount of time if you’re looking for chewier cookies too!

Looking for other holiday treats to share? Try one of these:

a white plate of ginger snaps on a wood platter next to a napkin

Ginger Snaps Recipe

Yield: 40 cookies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This Ginger Snaps recipe results in the perfect cookie! It's chewy, flavorful, and hard to share.


  • 2 cups flour
  • 1 tsp. dried ginger
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 3/4 cup shortening
  • 1 cup sugar, plus more to top
  • 1 egg
  • 1/4 cup molasses


  1. Measure flour, ginger, baking soda, cinnamon and salt into sifter. Set aside over a bowl so to not spill.
  2. Using a hand or stand mixer, cream shortening until soft, gradually add sugar, creaming after each addition. Beat in egg and molasses. Sift dry ingredients over creamed mixture. Blend well.
  3. Make balls the size of a walnut using a 1" cookie scoop and roll in sugar. Place on ungreased cookie sheet. Bake at 350°F for 10-12 min. Cookies will have cracks across the top. Repeat for the rest of the dough.


If you notice that they're a little crunchy a day or two after making them, try heating them in the microwave for 10 or so seconds to make it more chewy.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 20 Serving Size: 2 cookies
Amount Per Serving: Calories: 170Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 14mgSodium: 189mgCarbohydrates: 23gFiber: 0gSugar: 13gProtein: 2g

Nutrition provided is only an estimate.

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Sam Ellis

Hey there! I'm Sam and if there are two things I love most in this world, it's food and travel... and my dog, Tucker. I'm using my little corner of the internet to explore everything I love and I'd love for you to join me!


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