Gingersnap Cookies

In place of parchment I've started to use silicone baking sheets for cookie making; nothing sticks to these mats and clean-up is a breeze.

Fresh ginger also works. Feel free to swap out the ground ginger with the same amount of finely minced fresh ginger.

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Freezing time: 12 hours
  • Yield: Makes 6 to 8 dozen cookies


  • 8 oz unsalted butter
  • 1 1/4 cup + 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 small eggs or 1 1/2 large eggs
  • 1/3 cup molasses
  • 3 cups all-purpose flour
  • 2 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons cinnamon
  • 2 1/2 teaspoons ground ginger
  • 1/8 teaspoon finely ground black pepper


1 Beat butter, add sugar, add vanilla, eggs, add molasses: Beat the butter until soft; add sugar, and beat until light and fluffy.  Add vanilla and eggs, and beat until fluffy.  Add molasses and beat until well-mixed.

2 Whisk together dry ingredients: Vigorously whisk together the dry ingredients (flour, baking soda, salt, cinnamon, ground ginger, finely ground black pepper) in a bowl.

3 Add dry ingredients to wet ingredients: Add flour mixture to the butter/sugar/egg mixture, 1/3 at a time.  Mix only until the dry ingredients become incorporated.

4 Press into lined loaf pan, freeze: Line a 9" x 5" loaf pan with plastic wrap, so that some hangs over the outsides.  Press the dough into the bottom of the pan.  Pack it tightly, and try to make the top as level as possible.  Cover the dough with the plastic overhangs.  Freeze until very firm, preferably overnight.

5 Thinly slice from frozen dough: Unwrap and remove dough from the pan.  Slice brick into thin slices, no more than 1/8".

6 Bake: Working in batches, place thin slices on a parchment or a Silpat-lined sheet pan (space at least an inch apart) and bake at 350°F until the edges turn dark brown, 7-12 minutes, depending on how thinly you have sliced the dough. Check the oven for doneness at 7 minutes.

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  • Raishah

    thx, so much Elise! love your blog and have tried a few recipes ❤️ these are amazing!!! i made half a batch and kinda didn’t have enough molasses but they still turned out sooo good the only thing was, i wrapped the batter in loose cling film so the final product isn’t the most beautiful but the taste is superb. next time i’d reduce the sugar a bit more although these weren’t too sweet.


  • caroline

    Second time I made these



  • Val

    Do you have the calorie/carb/sugar count per cookie by any chance?
    These sound wonderful! I’m a big fan of the Anna’s Ginger cookies you can by at IKEA. I’m wondering how they compare

  • Mary

    Love this recipe. Second time making these wonderful delights. I inserted a divider in middle on my bread pan prior to freezing. The dough size was easier to cut at this width. I use butcher knife to cut frozen dough and it works well to keep cookies thin. I’m going to let my second chunk defrost a bit and use my cheese slicer. I actually prefer these over my Biscoff’s (and I do love my Biscoff’s!).


  • Glenda

    Hi, recipe sounds amazing, but would like to know what you use to slice it so evenly. Thanks in advance

    • Elise Bauer

      Hi Glenda, the brick of dough slices easiest when it is frozen. That’s how I get the thin slices. I use a large (8″), sharp, chef’s knife.

  • Renee Mills

    It’s the best recipe I’ve found. I put my own twist on it by adding 1/8 tsp of ground cayenne pepper & I finely zest in 1 Tblsp of fresh ginger along with the ground Ginger this recipe calls for. I just love Ginger. It’s the perfect Gingersnap, thin, crispy, spicey & gingery!

    Yum!! Yum!!


  • Renee Mills

    The best recipe I’ve found for real crispy & delishous snaps!! I’ve made a couple small adjustments to my liking. I make my own ginger syrup to add to club soda for my own ginger ale, I’m all about ginger. So, besides the ground ginger, I use my fine zester & zest in fresh ginger to the recipe, 1 Tblsp is about right. Plus, I really like that sweet & spicy thing so I also add 1/8 tsp of ground cayenne pepper to make them a little spicy and it’s really really yummy.

    To me, the perfect Gingersnap must be thin, crispy, spicy and gingery. This recipe helped me to finally create the BEST Ginger Snap!!

  • G. Vaughn

    Can you use this cookie recipe for a gingersnap pie crust?

    • Emma Christensen

      Hi, G! We haven’t tried it ourselves, but yes, I think that you could use these cookies for a crust! Make sure the cookies are fairly dry and brittle before crushing them to make the crust. You can do this by leaving them out at room temperature for a few days. Enjoy!

  • Monkey

    Hi, do you think this recipe will work for wooden fencing around a beach cake, the rickety type you find by the beach in Northern France? How long do they stay crispy? I’ll need to make 2 days ahead and piece the cake together after a long drive. I’ve just made your chocolate version, they are delicious but too dark for fencing, ha! Any tips welcome… Thank you.

    • Elise Bauer

      Hi, the minute you have these crispy cookies touching something with moisture in it, like cake frosting, they will absorb the moisture and not be as crispy anymore. But if you make the cookies ahead, let them cool all the way (even overnight), and then store them in an airtight container, you should be good if you assemble them with the cake right before serving.

  • Shavone Flagg

    By far the best ginger snaps ever. Perfect for tea time!


  • Elizabeth

    Hello, I’ve found using an empty pringles container will give you a nice round (big) cookie. Also, I’ve started putting freshly made chopped candied ginger and/or lemon on top for an extra zing. I’ve been selling the frozen dough in a wrapped pringles tube. The lid is very handy. Made these about 10 times in December.

    Highly recommend dipping these into tzao organic chai tea.

    ps if you’re finding the spices aren’t enough try buying new ones. The pricier ginger and cinnamon is really worth it. Grinding your own peppercorns in a mortar and pestle also helps.

    pps if you make your own candied ginger the syrup warmed up with lemon and whiskey also goes verrrrry nicely with these on a cold night.

    • Ngametua

      Yay, thank you. I have left over crystalised ginger from making a ginger crunch and I was wondering how I could add the crystalised ginger to this recipe. Garnish should be good enough :-) how did you use the lemon? Lemon juice, or literally the lemon cut up and served with the cookie? Thanks in advance :-)

      • Elizabeth

        Lemon zest mixed with sugar, sprinkle on top before baking. Candied ginger on top before baking too. Be careful not to get the white part of the lemon it’s too moist.

  • Vicky

    Had these at a Holiday party last night and loved them. I can’t wait to cook these myself.
    Do you think using a cheese slicer would work and make thin enough slices?

    • Elise Bauer

      Hi Vicky, what a cool idea! If you try it, please let us know how it turns out. It just might work!

  • Amanda

    Hi I think I may be whipping these a little to much. The first time I made these was with a hand held mixer. But I’ve since up graded to a mixer. I loved the first time I made these but since the mixer they haven’t been as crisp. When I watched them bake the first time they almost looked like it was candy bubbling around the edges. Now they get puffy. Still good but I can’t seem to replicate the crispyness again. Any tips?

    • Elise Bauer

      Hmmm, perhaps don’t start with the butter being too soft? You want to whip some air into that butter. Or maybe whip the butter at a higher speed to mimic the hand held mixer?

  • freida thomas

    Gingersnaps were a Friday night treat for my Mom’s siblings and cousins. At this year’s upcoming Family Reunion, I was asked to bring Gingersnap Cookies. They will be a treat for Mom’s generation (70+). I have tested this recipe and with an additional 1/4 tsp of ginger, they are exceptional.

    Unlike other cookie recipes, prolonged exposure to air softens them. What’s the best way to store two batches of this recipe? Will zip-lock bags serve to protect them and keep the cookies crisp?

    I look forward to your reply.

    • Elise Bauer

      Hi Freida, I’m so glad you like the cookies! To store them, I would let them cool completely after cooking. Let them sit out for a while (assuming you are in a dry, not humid, climate). Then I would just put them in a cookie tin between layers of paper towels.

  • Chef-Boy Ortiz

    OK, I’m obviously no master chef, but I’ve got to ask – how much is half of an egg? (and don’t tell me “about fifteen cents”)

    • Elise Bauer

      I know, weird measurement right? The original recipe was double in the amount and called for 3 eggs. But that makes way too much cookie dough for a regular batch. So, I halved it. I use large eggs. Beat 2 eggs and remove a quarter of the mixture to get to 1 1/2 eggs. Or beat one egg, and only add a half of it in with the other egg.

    • Susan Burch

      I appreciate that question!

  • G Laus

    Quick question- But first, These are fantastic! When I took my first bite I was like “THAT’S the flavor I’m looking for!” Perfection. How do I use cookie cutter shapes after I slice from the brick? If possible I’d like to make these with holiday shapes for Christmas. THANKS A BUNCH!


  • Debbie

    I have the mix in the freezer and will be baking them tomorrow. Not having any golden syrup at home, I did the next best thing and made it. Will let you know how the ginger snaps come out. Thanks in advance for the recipe though.

  • Marcy

    Let me start by saying I don’t like things with a strong ginger taste. In fact, I always said I don’t like ginger cookies at all. I made some of these to take to a fondue party as I figured people would like dipping them in chocolate…and then completely fell in love with them. They are amazing. I’ve taken to calling them spice cookies. For those who were concerned about the pepper…my family HATES pepper and they loved these cookies. The only change I made is I used only 2 teaspoons of cinnamon and ginger and added 1 tsp of freshly ground nutmeg (my favorite spice for baking). I did put my first batch in a jelly roll plan so they would be thinner and that worked as well. These are now part of my permanent holiday cookie list (I made 3 batches of these this season alone) and will likely use during the year as well. They are great with hot cocoa or coffee too!

  • Rachel

    Hi Elise,

    These are the best gingersnaps I have ever made! What is great is that the dough can be frozen, which I think make it easier to cut when your are ready to bake some cookies. My only challenge is cutting them evenly and as thin as possible. I do like them to be crisp. Do you have any suggestions?

    Again, thanks for sharing!!


    • Elise Bauer

      Hi Rachel, cutting them thinly is the challenge! This is why I freeze the dough, it’s the only way I can get it firm enough to slice thinly.

      • Alice

        Has anyone tried using a mandolin??

  • Nancy

    These were really good . I followed someone’s suggestion and made them in a plastic wrapped plastic wrap box . Cookies were then square .
    I think next time I will add cloves as that is in my usual grandma recipe and I think I missed that flavoring . Loved being able to slice them . Much less messy than rolling into balls and sugar :)

  • Ronald

    Hi Elise, I am from Holland and came across your site…mouthwatering pictures, clear recipes, well done! Making the Gingersnap cookies, I like to avoid wheat if I can for health reasons. So can I simply substitute the all purpose flour for almond meal or do I have to just the other ingredients? I know almond meal is not as ‘sticky’ and has oil in it…do I just use less butter and add arrowroot? Any experience with this?
    Thanks in advance :-)

    • Elise Bauer

      Hi Ronald, to make a flour recipe gluten-free you need to do more than just sub the flour with almond flour. I suggest looking online for a recipe that has been designed to be gluten-free.

  • Gina

    These are by far the best gingersnap cookies I’ve ever tasted. I made them for a cookie exchange 2 weeks ago and then again for Christmas Eve. Delightlfully delicious! I would like to know if there is a way to roll the dough out thin and flat and use cookie cutters to make holiday shaped cookies. I did try, but the dough was too soft and sticky to flatten and to cut with cookie cutters. Any suggestions? I tried to add a little flour but I could tell that wasn’t going to work. Otherwise, an absolutely perfect cookie! Thank you for sharing it.


    • Elise Bauer

      Hi Gina, if the dough is too soft after you’ve rolled it out, put it in the refrigerator (or if you can the freezer) for 15 minutes.

  • Marion Olson

    Wow!! I was looking for a good recipe for my husband’s absolutely essential Christmas cookies, Swedish pepparkakor. When I came upon this one, I could tell it was pretty close to the old family favorite, and the addition of pepper would make it even better.

    Yowza!! This one is a gem!! I added the zest of a small orange, and a little nutmeg, and probably used a liberal hand with the white pepper, but these cookies are truly great – spicy and crisp and just perfect. These will be consumed with the family’s traditional glogg recipe on the day after Chrimstas, and it’s a very good thing I made the whole recipe, because I don’t know that we’d have any left by then!


  • jen

    Hi elise – I have been so pleased with this recipe. I am not a baker, and it was really easy for me to make these cookies. One of the best parts is that it is just sitting in my freezer, ready to be sliced off an cooked. Last night I pulled out the loaf, sliced off a couple cookies, baked them and served them warm with vanilla ice cream. I felt so very martha (or should I say so very elise?)! Thanks again.

  • Kristal L. Rosebrook

    I really liked this recipe. Will make again!!

  • Sara

    Just took out the first batch of these cookies from the oven. Its fantastic!!!!

    Though I did find recipes using honey, was not too confident about using them. So I decided to go ahead with your recipe and substituted honey for molasses and replaced one cup of granulated sugar with dark brown sugar. It came out well, except that, I like it a bit more ‘gingery’. So next time gonna up the ginger a bit.

    Thankyou for another great recipe!!!!

  • Sara

    I came across your site recently and I’m absolutely in love with it!!!! Baked cookies for the first time in my life using your oatmeal and raisin recipe and it was awesome….!

    For the ginger snaps, can I use fresh ginger? Also, can I substitute molasses with honey?

    For these gingersnaps you will need to use both ground ginger and molasses. You might be able to find a different recipe online that uses honey and fresh ginger. ~Elise

  • julie

    I just tried this recipe yesterday for the first time… I accidentally added way too much salt and they were still unbelievably delicious! I made another batch of the dough to leave in my freezer… These will definitely be a go-to item for me from now on… thank you SO much for sharing :)

  • don hearn

    This recipe for gingersnap cookies is hands down the very best anywhere! However, I find it much better to divide the dough into thirds, and then roll each third into a log, about nine inches long, then wrap the log in plastic wrap and freeze.. This way, when you slice the log, the cookies are round, rather than loaf shaped.. These are so delicious, it’s difficult to stop eating them! Thank you for sharing this recipe.. P.S. I agree that the pepper is really a plus! I use a pepper grinder to get the freshest ground pepper…

  • rosita

    Fantastic. I also tried the recipe with cayenne instead of black pepper. Best gingersnaps!

  • brian

    I made this recipe last night as a surprise dessert for my wife. I didn’t have time to cool them, so I made balls, rolled them in coarse sugar, and flattened them before baking. (I also used white pepper instead of black). She stole one as soon as she got home and I heard the “mmmm” from 2 rooms away!
    We ate them with homemade ricotta/chocolate chip ice cream. I highly recommend trying this combo.
    Thanks for a great recipe. It’s going in my binder.

  • Gordon

    Thanks! One more question: I only have salted butter on hand. I see the recipe calls for 1/2 tsp salt. Is it possible to eliminate or reduce the added salt and use salted butter instead? Do you know a good rule of thumb on how much salt is in a 4oz stick of butter? Is this a doable substitution? Or should I just use the salted butter and add a little salt anyway? Thanks!

    I don’t have a rule of thumb regarding salted butter, but you might be able to find one online. As for this recipe, I think if you used salted butter you should just leave out the added salt. ~Elise

  • Gordon

    My great aunt and my mother used to often make gingersnaps when I was young and they were always my favorite. When they made them they would roll the firm dough out flat and thin (about an 1/8th inch like you suggest) using a rolling pin and then cut the dough with cookie cutters into different shapes. Do you think your recipe would work with rolling and cookie cutters or do you think it has to be sliced off the frozen ‘log’?
    Just wondering…because my kids would like the different shapes. Thanks! I look forward to trying the recipe.

    The unfrozen dough is quite soft, so you definitely want to chill it before attempting to roll it out. Then you may want to chill it again once it is rolled out, otherwise you’ll have difficulty lifting out the cookie shapes. ~Elise

  • Katie

    Oh my goodness. These are awesome! I’m having a hard time getting a uniform shape but it doesn’t really matter because they taste fanflippingtastic! I would compare them to the ones you can buy at Cost Plus World Market, only spicier. So good!

  • claire cork


    I’ve been admiring this recipe for a while now and finally got around to trying it out. They taste great, but when I took the pan out of the freezer the dough was still pretty gooey and hard to slice thin. Did I miss a step? I did use margarine instead of butter. Would that have been the cause?

    Sounds like the dough wasn’t in the freezer long enough, or the freezer isn’t cold enough. I don’t think it was the margarine, but I could be mistaken. Butter firms up pretty quickly in the freezer. ~Elise

  • mikki

    Oh and before I forget, I used one extra large egg for the recipe instead of the 1 1/2 lg or 2 small eggs, and decided to use spelt flour instead of all purpose. The results were amazing!

  • mikki

    Thanks so much for posting this amazing recipe. Gingersnaps are a family favorite. I’ve already shared the recipe with several friends and family members. We have made up two batches of dough in the last 3 days and have had friends stopping by to see if any snaps were left in the cookie jar. My husband has requested to keep the jar full, so it seems that we will always have a batch ready to go in the freezer. Plus they bake sooo quickly that even my 3 yr old can endure the baking process. Thanks again for a new family favorite!

  • Teresa

    Elise! I finally got around to making these this morning. I have a boss who has recently beaten cancer. She was saying that everything tasted metallic to her except for GINGER. These are fabulous! I can’t wait to send a plate home to her and I will for sure be making these over and over again in the future!

  • Angie

    I like this recipe and just scraped the inside of a vanilla bean instead of using extract. It brought in a very interesting flavor with the ginger. Have you ever done that before or noticed a big flavor difference between extract and beans?

    I haven’t done that with this recipe, but often use real vanilla bean (scraped) instead of extract for a more intense flavor in other recipes. ~Elise

  • Christy

    I just made these today and boy they are delicious! I too like chewy cookies so I sliced mine a bit thicker than the 1/8″

    I didn’t have ground ginger, so I grated up an inch nob of fresh ginger and added chopped up crystalized ginger to the batter (about 1/4 cup).

    The other changes: upped the vanilla and ground pepper (though these changes were made accidentally by my 2 seven year old sous chefs). Was a bit worried by the 1/2 tsp of pepper, but cookies were still good and the kids loved them :)

  • Preeta

    Hi Elise,

    The only molasses I can find at the health food stores and specialty groceries where I live in France is “mélasse noire,” or blackstrap molasses. Do you think the flavour would be too strong for this recipe? Should I use less of it, or just substitute with treacle or golden syrup (both of which are readily available in the British aisle of the supermarket)? Thanks in advance for your advice!

    David Lebovitz mentioned in his comment on this recipe (see about the 10th comment down or so) that in France it’s called “mélasse”, and it is stronger than regular molasses in America. If you can get treacle in the British aisle that would work. Otherwise cut the French molasses with some honey or golden syrup (according to David). ~Elise

  • Shirley

    Erin, My mother is allergic to cinnamon and as I’m getting older I am beginning to have problems with it as well. I’ve found that freshly ground nutmeg is a great substitute in recipes.

  • Kevin

    How long are you able to leave the mix frozen? If we wanted to cut off a quarter of the mix to make each weekend for a month, would you think that would be viable?

    Yes. I’ve left the dough in the freezer for several weeks without a problem. ~Elise

  • Lori

    Elise, I have used many of your recipes always with much success. Today I made the ginger snaps and they are fantastic! I only had cake flour in the house so they are chewier than regular “snaps” but we actually like them better. Just the right amount of “bite” for a ginger snap.

  • Erin

    These sound amazing. Gingersnaps are my favourite cookies. Unfortunately my roommate is allergic to cinnamon (something I had never heard of until I met her) so I don’t get to bake anything with cinnamon. Do you have any suggestions for a substitution?

  • Amy

    How do you get half an egg? Do you just use the egg white or the yolk?

    Beat them first, then just use half of that mixture. ~Elise

  • wichitarick

    First comment. What you said about Mom is me also. I cook , have a sweet tooth and don’t bake. LOL “too many rules”
    I have this mixed. Molasses is a treasure for me.mmm or sorghum.
    I had white pepper instead. I will now mix this with Anise instead of the Ginger?mmm very strong flavor. Also, have for years used a mixture of molasses and coffee sometimes brewed then reduced slowly or now I like instant coffee and molasses and powdered creamer mixed while heating in a slow cooker, strong but I use it everywhere for flavoring.
    Thanks I will eat the whole batch . Rick

  • TexasDeb

    Turns out these are wonderful served crumbled under sliced strawberries that have been macerated in basalmic vinegar with a little sugar. Which I realize is gilding the lily a bit because these cookies are amaaaazing as they are. Thanks for another great recipe.

  • Sondra

    Alton Brown uses an electric knife to slice refrigerator cookies. I borrowed one and tried it for some coconut cookies I make. It works so beautifully that I’m going to buy one the next time I see a sale. I bet it would be great for slicing these yummy-sounding ginger snaps as well.

  • Kay

    Can’t wait to try these! For a vairiation, I like to spread a little pineapple cream cheese on gingersnaps.

  • David Lebovitz

    Hi Ana: Many health food stores in Europe carry molasses. (In France it’s called mélasse.) You can also use treacle, which is from Britain and can be found in many shops and grocers that carry products from the UK.

    Note that American molasses is milder, so you may wish the cut the strong molasses with some honey or Golden Syrup.

  • HisFireFly

    I could not believe how wonderful these are! I’m giving them away to friends for Christmas but really want to eat them all myself. This coming from a woman who truly does NOT like molasses and never really cared for ginger snaps. Thank you, thank you for sharing such a delightful recipe.

  • Lauren

    I haven’t made these, just was thinking that
    a cheese slicer might work to get these cookies to all have about the same thickness.

    That’s an interesting idea Lauren. If you try it please let us know how it turns out. ~Elise

  • Ana

    I live in Europe and would try to make this tasty recipe but I cant find molasses in our stores. Is is possible to use enything else instead? I realize it want be the same, but if it is possible please suggest something else. Thank you.

    Yes, use treacle or golden syrup. ~Elise

  • Agota

    We love gingersnap cookies! I`m from Europe, and the first of these cookies I tried came from a bag, from our local farmers` market. My sister-in-law is a big fan, so I decided to make some for her. And they turned out so wonderful! My sister-in-law told me they were even better than the ones she buys at the store. Coming from her, that`s a BIG thing, `cause she loves that brand. They also came handy when we had to take my daughter to her doctor`s appointment. (All those long hours of waiting, we always get hungry…;-)) And the fact that it`s a frozen batch, is just a plus. Thank you so much for sharing your recipes with us, dear Elise! ;-) I keep my family satisfied on your recipes.


  • Dana

    These look absolutely wonderful! I will be making these for a cookie exchange.

    About how many cookies do you get out of a batch?

    Note from Elise: Depending on how thinly you slice them you could make a hundred cookies from one batch. I generally make a batch, put it into the freezer and then slice off as many cookies as I want to make at a time.

  • Kimbie

    I just have to say thank you for your gingersnaps recipe! I made a huge batch for a friend who was having a Christmas party . She promptly locked them in her cupboard until everyone left. Merry Christmas!

    p.s. I prefer my cookies with a sharper bite, so second time round I used more ginger and pepper.