Old Fashioned Gingersnaps
Old Fashioned Gingersnaps are a spiced delight! These molasses cookies are thin and crispy, with a perfectly crackled top.
Spice cookie lovers, look no further! These Old Fashioned Gingersnaps are absolutely perfect—they’re the ideal blend of cinnamon, ginger, and cloves. And, you can customize the texture based on your preference. 11 minutes in the oven will give you a chewy cookie, and 13 minutes will get you a crispy, snaps-when-you-break-it cookie.
I found this recipe a handful of times in various cookbooks ranging from the 60’s to the 80’s. The recipe was quite similar from cookbook to cookbook, with only minor variations on the amount of cloves and cinnamon.
They’re also very similar to these soft & chewy ginger cookies, but with less flour so they spread out nicely and become crisp.
However you bake them, they’re bound to be a new favorite (or perhaps an old favorite, revisited!).
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Ingredients
The key to gingersnaps that aren’t overpowering is using mild molasses. Blackstrap molasses is often too bitter for baking. I used Brer Rabbit brand labeled “mild flavor”.
How to make old fashioned Gingersnaps
Start by creaming the softened butter and sugar until light and fluffy. Then, beat in the egg and then the molasses.
Stir in the flour, baking soda, salt, cinnamon, ginger, and cloves just until combined.
Roll the dough into one-inch balls, then roll the balls in granulated sugar. Bake at 350°F for 11 minutes for chewy cookies, or 13 minutes for crisp cookies.
The cookies should have lightly crackly tops. To get a little bit more, bang the baking sheet against the counter once or twice when you remove them from the oven.
Frequently Asked Questions
Gingersnaps can be crisp or chewy, it’s really a personal preference. These cookies can be made either way. 11 minutes in the oven yields a chewier cookie; 13 minutes in the oven produces a crispy cookie.
Mild molasses is the most popular choice for gingersnaps. It has a rich molasses flavor without being overpowering or bitter. If you have a choice between sulphured or unsulphured molasses, choose the unsulphured variety. Avoid blackstrap molasses, which is quite bitter.
Gingersnaps will keep for a week or two at room temperature. You can also freeze them for several months in an airtight container.
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📖 Recipe
Old Fashioned Gingersnaps
Ingredients
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar (plus more for rolling)
- 1 egg
- ¼ cup molasses (see note below)
- 2 cups flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
Instructions
- Preheat oven to 350°F. Position an oven rack in the center of the oven.
- In a large bowl (or the bowl of a stand mixer), beat the butter and sugar until light and fluffy, about 2–3 minutes.
- Add the egg and molasses, and stir until combined. Scrape the sides of the bowl to make sure all ingredients are incorporated.
- In another bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, and ground cloves.
- Stir the flour mixture into the butter mixture just until combined.
- Pour some granulated sugar into a small bowl (I used about ½ cup).
- Roll the dough into 1-inch balls. Roll the balls in the granulated sugar until coated.
- Place 3 inches apart on a baking sheet lined with parchment paper or a silicone baking mat (the cookies will spread a fair amount).
- Bake for 11 minutes for chewy cookies, or 13 minutes for crisp cookies. After removing the cookies from the oven, bang the baking sheet once or twice gently but firmly to get a more "crackly" top.
- Let sit on the baking sheet for 2–3 minutes before placing on a cooling rack.
- Repeat with remaining dough, and serve.
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