There’s just something special about having good old-fashioned Gingersnap Cookies. They’re the furthest thing from what I would call a “trendy” cookie. This is in part because the main ingredients in these cookies is Molasses, which is known for its very strong but bitter taste. And to be fair, it is an acquired taste (which is why it’s not the easiest to purchase in 2025 and you don’t often see it in modern recipes for baked goods). That said, when molasses is paired with the right combination of spices, it makes for mouth-watering food. This is no exception with gingersnaps cookies, and I’m happy to share my recipe with you so that you can enjoy these freshly baked at home.
Key Ingredients for Chewy Gingersnap Cookies
The dough for the gingersnap cookies is made from your standard ingredients: Flour, Baking Soda, Table Salt, Sugar, Butter, and Vanilla Extract. That said, what makes this recipe stand out from the rest is the use of Nutmeg and all Egg Yolks.
- Nutmeg: It just wouldn’t be one of my cookie recipes if there wasn’t complexity in the flavor profile, and these gingersnap cookies are no exception. While I wouldn’t go as far as to say Nutmeg is an unconventional ingredient in gingersnap cookies, it’s not nearly as commonly used as Ginger (of course), Cinnamon, Cloves or even Allspice. That being said, what I love about the addition of Nutmeg in this recipe is that it gives the Gingersnap cookies a slightly nutty flavor that offers a nice contrast to the somewhat peppery flavor from the Cinnamon and Cloves. You have to be very careful with Nutmeg though, because too much of it can negatively effect the taste of any dish.
- Light vs. Dark Brown Sugar: There are two types of brown sugar that you can purchase at the grocery store (Light Brown Sugar and Dark Brown Sugar). The only real difference between the two is that Dark Brown Sugar has twice as much molasses. That said, the brown sugar does a couple things. One, it balances out the intense bitterness in the pure molasses with sweetness. But also, after testing both, I settled on using dark brown sugar for this recipe, only because the higher molasses content gives the cookies a distinct, darker color tone. Furthermore, the brown sugar enhances the molasses flavor even more without adding too much more moisture to the gingersnap cookies, versus just adding more molasses in its pure liquid form.
- Egg Yolks: While most recipe call for using all or predominately whole eggs, I tested out this recipe with just the use of egg yolks and ended up getting a desirable result. The thing about egg whites is that they’re mostly just protein, which has a tendency to dry out baked goods. In the baking process, most of the emulsifying properties and fat that we associated with a whole egg lies entirely within the egg yolk. So ultimately, there’s virtually nothing of value lost from excluding the egg whites from these cookies. In fact, just using egg yolks alone really helps to enhance the richness of the flavor and give it a velvety texture.
And lastly, there’s one more thing I can’t stress enough. Cookies are highly sensitive to the proportion of fat vs protein (I.E. flour and egg whites) that is used. Even being off by a mere tablespoon can completely change the shape, texture and flavor. That said, I strongly advise that you use a spoon to gather your flour and even level off the top of the measuring cup with a knife. If you scoop out the flour with the cup itself, you risk packing way more flour into the cup (and eventually the dough) than what is required, thus your cookies won’t bake properly. Weighing your flour with a bowl and kitchen scale is also a perfectly fine option.
Tips for Making this Recipe
Allow the gingersnap cookies to cool for a minimum of 10 minutes after removing from oven. The inside of the gingersnap cookies will continue to set and coagulate even after you remove them from the heat. If you attempt to remove & eat the gingersnap cookies too soon while they’re still hot, you risk having them fall apart.
For the best results, use parchment paper. There are some recipes that suggest you can place your cookie dough on greasy (or lightly greased) cookie sheets. The reason I advise against this is because this can cause both the bottom of the cookies and the edges to overcook and burn (thus, in my humble opinion, making the cookies unappetizing). Meanwhile, if you decided to wing it by just placing the dough on a care cookie sheet, you risk having the cookies stick onto the cookie sheet as the fat melts then re-solidifies during the baking process. I strongly advise placing the cookie dough on parchment paper to ensure minimal sticking, sufficient browning as well as the right amount of spread.
Use a cookie scoop. Why? For one reason, it’s a way to avoid having to scoop & roll the dough for the gingersnap cookies and get your hands dirty. But also, a scoop will ensure all of the gingersnap cookies are the same size and they bake evenly. In fact, as extra insurance, I even like to level the dough in my cookie scoop with a knife (but doing this is optional). For this recipe, I used a 2 TBSP (1 oz) cookie scoop, and do note servings will vary if you use a smaller or large cookie scoop.
Bake a test cookie (or two). The problem with many home ovens, especially if they’re older, is that not all of them are properly calibrated to heat to the correct temp (some of them run too cold or even too hot). To ensure you may not have to adjust the temp higher or lower by about 25 degrees, it may not hurt to test some of the dough for the snickerdoodle cookies before attempting to bake it all at once to ensure they come out per the recipe instructions given.
Frequently Asked Questions
What kind of Molasses should I use?
Molasses in general tends to be a very bitter product, as it is made from the leftover syrup in sugarcane after the sugar crystals (which is where much of the sweetness lies) have been removed. That said, there are different types of Molasses products sold in grocery stores (for various cooking/baking uses). When it comes to baked goods (versus more savory dishes), you want to use molasses that has the higher sugar content. I would recommend that you avoid molasses that has “Blackstrap” on the label, as it only has a sugar content of 45%. Conversely, molasses that is sold without the blackstrap label tend to have a much higher sugar content, upwards of 70%.
Is it required to chill the dough?
While there are many recipes that require you chill the dough, the nice about this one is that is does *NOT* require any chilling prior to baking. That being said, for the best result, I highly recommend allowing the dough to rest at room temperature for 15 minutes. This will allow time for the flour to fully hydrate (which will help to give the interior of the gingersnap cookies a chewier texture) as well as allow time for the butter to firm up, so that there isn’t excessive spread of the gingersnap cookies once they’re in the oven.
Can you substitute Oil for the Butter?
The answer to this question always gets tricky.
I do understand that not everyone is able to eat dairy products and that butter is simply not an option for such individuals. In such cases, you *COULD* replace the butter with a cooking oil, but with a couple of important caveats. For starters, while cooking oils and butter are both different types of fats that can be used in baked goods, their fat composition is not entirely equal. Cooking oils tend to have virtually no water in them (thus is 100% fat), whereas Butter typically has a water content of 20-25% (depending on the brand). So in the event you attempt to substitute the butter for cooking oils, I’d advise only using 75-80% of the amount of cooking oil.
The other caveat is that the use of cooking oils will change the flavor profile of the cookies. Seed oils (I.E. Vegetable Oil, Canola Oil, etc.), are known to be neutral-tasting, meaning they have no flavor. So you will be losing the subtle nuttiness / sweetness in your cookies that Butter offers. But then you also have your non-seed oils such as Coconut, Avocado or Olive Oil. These oils are *NOT* neutral-tasting, which means if you use them, you may end up with cookies that taste like Olives, Avocados or Coconuts, as the oils will overpower the other ingredients.
All of that said, the short and sweet answer I can give you is I *DON’T* recommend it. For a more detailed answer, see above.
Can you freeze the dough? And if so, for how long?
You can definitely freeze these gingersnap cookies! Once the dough has rested and you’ve formed them into balls with the cookie scoop, place them in a freezer bag and they should maintain their freshness for at least 3 months. While they may still be safe ton eat for up to 6 months in the freezer, the gingersnap cookies will gradually lose their flavor and texture after 3 month have passed. For the best spread, I would advise allowing them to thaw at room temperature for 1-2 hours before baking them in the oven.
How long can you store gingersnap cookies without freezing?
As long as the gingersnap cookies are stored in a airtight container or bag, they should be safe to eat for at least 3 days. After 3 days, they may begin to lose their flavor & texture. Once 5 days have passed, I would advise that you dispose of the gingersnap cookies as they may no longer be edible.
Try These Other Cookie Recipes
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Best Crispy & Chewy Chocolate Chip Cookies
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Best Sugar Cookies From Scratch
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Best White Chocolate Macadamia Nut Cookies
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Best Soft & Chewy Peanut Butter Cookies
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Best Pillowy Snickerdoodle Cookies
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Best Oatmeal Cookies (NO Raisins)
Best Chewy Gingersnap Cookies
Equipment
- Whisk(s)
- Plastic Spatula (s)
- 2 Large Mixing Bowls
- Parchment Paper
- Baking Sheet(s)
- Measuring Cups/Spoons
- 1 Knife
- 2 TBSP Cookie Scoop
Ingredients
- 2 Cup All-Purpose Flour
- 1 1/2 TSP Ground Ginger
- 1/4 'Cup Unsulphured Molasses
- 1/4 TSP Ground Nutmeg
- 1/4 TSP Ground Cloves
- 3/4 TSP Ground Cinnamon
- 1/2 Cup White Granulated Sugar
- 1/2 Cup Dark Brown Sugar
- 1/2 TSP Iodized Salt
- 1 TSP Baking Soda
- 3/4 Cup Melted Unsalted Butter
- 1/2 TSP Vanilla Extract
- 2 Extra Large Egg Yolks
- 1/4 Cup White Granulated Sugar (Separate Small Bowl For Rolling)
Instructions
- Combine dry ingredients (Flour, Baking Soda, Cinnamon Cloves, Ginger, Nutmeg and Salt) in large mixing bowl.
- Whisk dry ingredients until combined.
- Add butter + sugar in a separate large mixing bowl.
- Whisk butter with sugar until well-combined (approx. 60 seconds).
- Add other wet ingredients (Egg Yolks, Vanilla Extract, Molasses) to combined Butter + Sugar and whisk for 30 seconds each until combined.
- Add wet ingredients into bowl with dry ingredients and fold until just combined.
- Preheat oven to 350*F and line cookie sheet with parchment paper.
- Add 1/4 Cup Sugar mixture to small bowl
- Using cookie scoop, form dough into symmetrical balls and roll each of them in white sugar until well-coated
- Place dough onto cookie sheet(s) and ensure they are evenly spaced.
- Place cookie sheet(s) in oven and bake for 10 minutes.
- Allow cookies to cool before serving.