Some of my other favorite treats include Homemade Almond Joys, Oreo Balls, Rocky Road, or my Gingerbread Cookies Recipe!
What I love about this recipe:
Perfect Texture: I’m a snob when it comes to Gingersnap Cookies. They have to be crisp on the outside, but chewy, and these are spot on! Family recipe: these are my mother-in-law’s famous easy gingersnap cookies and she never serves them without some pumpkin dip to go with. Freezer-friendly: Make a big batch and save the extras for holiday parties, thanksgiving dessert, or just a cozy fall evening.
How to Make Gingersnap Cookies:
Make Cookie Dough: Mix butter and sugar in a mixing bowl and until well creamed together, about 3 minutes. Add egg and molasses then mix well to combine. Stir in flour, baking soda, salt, ginger, and cinnamon. Cover and refrigerate dough for 15-20 minutes. (This is a good time to make pumpkin dip!) Bake: Scoop into balls then place on an un-greased baking sheet. Bake old fashioned gingersnap cookies at 350 degrees F for about 10-12 minutes (or slightly longer if you like them more crispy).
Make Ahead and Freezing Instructions:
To Make Ahead: The dough will keep, covered, in the fridge for up to 4 days before baking. To Freeze: Allow baked gingersnap cookies to cool completely. Store in a freezer-safe bag or container for up to 3 months. Freeze Gingersnap cookie dough for up to 3 months.
More Cookie Recipes:
M&M Cookies Browned Butter Chocolate Chip Cookies Sugar Cookie Bars Ginger Molasses Cookies Pecan Sandies Reindeer Cookies Christmas Cornflake Wreaths Super Soft Sugar Cookies
I originally shared this recipe October 2020. Recipe updated September 2023.
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