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20 Best Delicious Gingersnap Cookie Recipes (All Types)

Gingersnap cookies

Who does not love a good cookie? I know I sure do. I love cookies of all kinds, but the gingersnap ranks up there as one of my absolute favorites.

Gingersnaps tend to have less sugar than other cookies and have the added bonus of ginger mixed with spices. Ginger is an excellent anti-inflammatory. It is also delicious in these cookies. 

1. Crispy Gingersnap Cookies RecipeCrispy Gingersnap Cookies

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This Crispy Gingersnap Cookies recipe combines all the things I love about gingersnaps, including cloves, cinnamon, and ginger. Baking these cookies fill the kitchen with amazing smells. These buttery cookies also contain molasses, brown sugar, and sugar.

The best thing about these cookies is the dough can be made in advance. This dough can be frozen for as long as three months. Even better, the dough can be made and separated into balls.

The balls can be put directly on a baking sheet and into the oven without thawing first. 

2. Grandma’s Gingersnap Cookies

Grandma's Gingersnap Cookies

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This recipe for Grandma’s Gingersnap Cookies produces a cookie that melts in your mouth. This recipe recommends mixing cinnamon and sugar to use as a coating before baking the cookies. These cookies are rolled in cinnamon before baking.

They bake until the tops round and begin to crack. If there are any left, they can be stored in an air-tight container. 

3. Gingersnap Cookies

Gingersnap Cookies

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These Gingersnap Cookies are a great recipe for Christmas, or for me, any time of the year. These cookies back up crispy and chewy, which is the perfect way to have a cookie. This recipe bakes cookies that are a perfect blend of spice and sweetness.

With this recipe, the cookies can be rolled in cinnamon sugar and baked. Or, they can be flattened and a glaze drizzled on them. This recipe uses cinnamon, cloves, ginger, and cardamom.

Nutmeg and mace can also be added for the holiday season. A great way to add some bite to the cookies is to grate fresh ginger or use candied ginger. 

4. Gingersnap Cookies

Gingersnap Cookies

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This Gingersnap Cookies recipe bakes up the perfect gingerbread cookie that is crispy around the edges and chewy in the middle. These cookies snap when broken in half. These cookies are a little spicy and a little sweet.

They will be the perfect cookie for any holiday table. While these cookies may be similar to a molasses cookie, they are not quite the same. Even those that thought they did not like gingersnap cookies were won over with this recipe.

These cookies are made quickly because there is no need to chill the dough before baking. These cookies spread, so they must be spaced well on the baking sheet. 

5. Cookie Jar Gingersnaps

Cookie Jar Gingersnaps

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This recipe for Cookie Jar Gingersnaps uses shortening instead of butter. Shortening does melt at a higher temperature than butter. It is critical that the cookies are uniform for even baking.

This recipe only uses a few ingredients, all of which may be in the kitchen. This recipe calls for ginger and cinnamon. Dip one side of the cookies into sugar and cook them sugar side up.

Be sure to grease the cooking sheets. 

6. Gingersnap Cookies

Gingersnap Cookies In A Tray

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This Gingersnap Cookies recipe bakes up cookies that are oversized, gingery, and incredibly chewy. This dough takes only five minutes to make, but it needs to chill in the refrigerator for an hour before baking. This recipe recommends the use of parchment paper on the baking sheets.

Scoop the cookies from the dough ball with an ice cream scoop. They should be rolled in sugar before placement on the parchment paper. They only take about 14 to 15 minutes to bake. 

7. Gingersnap Cookie Recipe

Chewy Gingersnap Cookie

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This is one of the most perfect Gingerbread Cookie recipes because the cookies bake up full of flavor and snap. These recipes have the texture that we all have come to expect from our favorite gingerbread recipes. While these cookies are typically found around the holidays, they are perfect as a treat all year long.

This recipe calls for light brown sugar, granulated sugar, and molasses. It also uses ground ginger and cinnamon. There are substitutions that can be made for molasses; however, the texture of the cookie changes.

Leftover dough can be stored in the fridge for four days or in the freezer. To bake chewy cookies, bake them for 10 minutes. For crispy cookies, bake them for 15 minutes. 

8. Best Ever Soft and Chewy Gingersnap Cookies

Soft and Chewy Gingersnap Cookies

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This Gingersnap Cookies recipe bakes up soft and chewy but still has the same flavor as a traditional gingersnap cookie. They just are not as crispy as one might expect. This recipe has ginger and molasses in them to keep the texture soft and chewy.

Rolling the cookies in coarse sugar adds a little texture to the top of the cookie. This recipe can make a 3 ounce cookie that takes 14 to 15 minutes to bake. Or, it can produce 1.5 ounce cookies that take 12 to 13 minutes to bake. 

9. Gingersnaps

Gingersnap Cookies In A Plate

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This is the King Arthur Baking Company’s version of Gingersnaps. The recipe uses their brand of flour but also uses shortening. The shortening is what makes the cookies crispy.

Butter may be substituted, but the cookies will be softer. These cookies are crunchy, sugared, and cracked, making them perfect for dunking in coffee, tea, or milk. For cookies that are a little softer and easy to bend, bake for 11 minutes.

For a cookie that breaks in half, bake for 13 minutes.

10. Perfectly Soft and Chewy Ginger Snap Cookies

Soft and Chewy Ginger Snap Cookies

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I love a soft and chewy cookie, especially when it is a ginger cookie. I know ginger snaps are supposed to have that crisp snap, but I have a weakness for soft and chewy. This recipe hits the spot.

It has a slight crunch on the outside, but the inside is soft and chewy. These cookies truly seem like an indulgent treat. This recipe calls for Crisco, which is slightly different than most.

It also has an extra special suggestion for holiday cookies. With some melted white candy wafers and holiday sprinkles, you can make this a special holiday treat. 

11. Gingersnap Cookies

Gingersnap Cookie

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This gingersnap recipe is the perfect balance between a crispy outside and a chewy inside. This Gingersnap dough can store in the refrigerator for up to four days. Be sure to cover it well.

When ready, scoop the dough into balls and add a few minutes to the bake time. This is great because the dough can be made days before the cookies are needed. To freeze baked gingersnap cookies, let them cool completely first.

Then store the cookies in a freezer-safe bag or container for up to three months. Allow them to come to room temperature before serving.

12. Gingersnap Cookies

Snappiest gingerbread cookies

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This Gingersnap Cookie Recipe bakes up the crispiest, butteriest, and snappiest gingerbread cookies. These cookies bring the flavor and have the perfect amount of spice with just a hint of heat. This recipe bakes up a classic Gingersnap cookie.

The best part is there is no need for a mixer or chilling the dough. This recipe suggests a few tweaks for the perfect cookies. For example, use egg yolk without the white to prevent the cookie from puffing up during baking.

Adding a splash of milk to the dough, more granulated sugar than brown sugar, and baking soda helps to create a snappy cookie. 

13. Chewy Gingersnap Cookies

Cinnamon Gingersnap Cookies

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This chewy gingersnap cookie recipe uses cloves, cinnamon, and molasses. It also includes cloves, brown sugar, and ginger to round out the spices and create a perfect balance. This recipe combines brown and white sugar to aid in making the texture of these cookies.

It calls for more molasses than most cookies. To increase the crispiness of the outside of the cooking, add granulated sugar before putting it in the oven for baking. During baking, the cookies puff up and spread, which creates cracking on top of the cookies.

14. Gingersnaps

Crisp Gingersnap Cookies

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This gingersnap cookie recipe is full of molasses, warming cloves, and wonderful cinnamon. These cookies are reminiscent of cookies our grandmothers used to make. A suggestion made with this recipe is to add cayenne pepper.

This creates a warm sensation when the cookies are eaten. But, it does not add too much heat to the cookies. This dough does not need to be chilled before baking the cookies.

This recipe calls for a high baking temperature and less cooking time to give crisp to the outside of cookies and a chewier middle. 

15. Gingersnap Cookies

Dark Molasses Gingersnap Cookies

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These Gingersnap Cookies are coated in sugar with a chewy texture and spicy flavor. This recipe suggests that you check spices before baking. It is essential to use fresh spices.

If spices are stale, the cookies will taste flat. In addition, the recipe makes suggestions on how to give the cookies a more spicy flavor is to add white ground pepper or black ground pepper. Also, consider adding using diced crystallized ginger.

Substituting dark molasses for light molasses also gives the cookies a more intense flavor. Not only will the darker molasses add flavor, but also moistness and color. 

16. The Best Crispy Gingersnap Cookies

The Best Crispy Gingersnap Cookies

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The Best Crispy Gingersnap Cookies are a healthier version of the gingersnaps we all know and love. They are easy to make and super delicious. These cookies have a large amount of flavor from ginger and warm spices.

This gingersnap recipe is gluten free. Therefore, the dough does not need to be chilled before baking the cookies. This recipe calls for gluten free flour, but regular flour can be swapped in.

It is not recommended that coconut flour or almond flour be used for this recipe.

17. Gingersnap Cookies

Sweet and Spicy Gingersnap Cookies

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This gingersnap cookies recipe bakes up gorgeous and perfect cookies that taste as good as they look. They are perfect, soft, sweet, and spicy. These cookies have simple ingredients and a fast baking time; these cookies will be part of your next family tradition.

While this recipe calls for butter or margarine, it is recommended that butter be used. For those that want to substitute something for molasses, try honey or maple syrup. 

18. Soft Gingersnap Cookies

Incredibly Soft Gingersnap Cookies

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This Soft Gingersnap Cookies recipe has a perfect balance of spices and is incredibly soft. To get the cookies soft, they should only cook for eight minutes. Even though they will not look done, they should come out of the oven.

The cookies will set while they sit for a few minutes on the hot baking sheet. Be sure to let them sit on the cookie sheet for a few minutes before moving them to a cooling rack. They will remain soft as they cool. 

19. Gingersnap Cookies

Soft Gingersnap Cookies

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This Gingersnap Cookies recipe creates thick and soft gingersnap cookies. They have a touch of burnt sweetness to them. This is what makes them addictive.

Rolling them in sugar allows them to crack open while baking. This recipe is so easy to make that it all happens in one bowl. This recipe bakes up thick cookies.

Adding less flour bakes a thinner cookie. 

20. Crispy Gingersnaps

Sweet Crispy Gingersnap Cookies

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These Crispy Gingersnaps are a perfect balance of spice and sweetness. They bake up think and crispy. They will break cleanly in half and crunch with every bit.

This recipe is super simple to make. In only 30 minutes, the cookies are ready to eat. The dough does not need to be chilled before baking.

The recipe calls for granulated sugar, light brown sugar, and unsulphured molasses.