Gingersnap Cookies
Make bold, crackled gingersnaps from a ready mix with butter, molasses, and an egg. Tips for chilling, baking, storage, and swaps.
An insider Spice House favorite, this ready-to-use mix paired with a few simple ingredients creates a batch of delicious Gingersnap cookies. This delightfully sweet and bold cookie features our signature crystallized ginger nibs, and is spiced with warm ginger, cinnamon, and cloves, creating a flavor explosion in every bite.
Yield: Roughly 3 Dozen Cookies
- Use the ready-to-use gingersnap mix plus butter, molasses, egg, and a bit of flour and leaveners for quick cookies.
- Chill the dough 1 hour to control spread and deepen flavor, then bake 10-12 minutes at 350°F until tops crack.
- Roll 1-inch balls in sugar for crackled tops; cool on a rack. Yields about three dozen cookies.
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Preparation Instructions:
In a large bowl, add the entire jar of cookie mix, butter, molasses, and egg, and beat until well combined.
In a medium bowl, sift and mix the remaining dry ingredients (except the rolling sugar) and slowly add to the wet mixture, stirring until a smooth dough is formed.
Chill dough for one hour.
Preheat the oven to 350 degrees. Roll dough into 1" balls, coat in sugar, and place them on an ungreased baking sheet 2” apart.
Bake for 10-12 mins, or until tops start to crack and edges begin to brown.
Cool and serve. Makes roughly three dozen cookies.
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Frequently Asked Questions
Can I freeze the dough or baked cookies?
Yes. Freeze shaped dough balls on a tray until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1 to 3 minutes to the time. Baked cookies freeze well too; store in an airtight container for up to 3 months and thaw at room temperature.
How do I make the cookies chewier or crispier?
For chewier cookies: underbake by a minute or two, use a touch more molasses, and make the balls slightly bigger. For crispier cookies: bake until edges are well browned, flatten balls a bit before baking, or bake a minute or two longer. Cooling on a wire rack helps crisp the edges.
Can I use salted butter instead of unsalted?
Yes. Salted butter will add saltiness. Since this recipe does not call for extra salt, start with salted butter and taste the dough if possible. If you prefer precise control, stick with unsalted butter and add salt to taste.
What can I use instead of molasses?
Molasses gives classic gingersnap flavor. If needed, use dark corn syrup or robust maple syrup as a substitute, but expect a different taste and slightly softer texture. Use the same volume and know the flavor will change.
Why do I need to chill the dough?
Chilling firms the fat so cookies spread less in the oven. It also lets the flavors meld, which improves the ginger and spice notes. One hour is enough for this recipe.
How do I stop the cookies from spreading too much?
Make sure the dough is chilled, measure flour accurately, and avoid over-soft butter. Use 1-inch balls and space them 2 inches apart. If the oven runs hot, check the temperature with an oven thermometer.
Can I make these gluten-free or vegan?
Yes with changes. For gluten-free, use a 1-to-1 gluten-free flour blend and add a binder like xanthan gum if your blend lacks it. For vegan, swap butter for a firm vegan butter and replace the egg with a flax egg or commercial egg replacer. Texture will vary from the original.
Can I freeze the dough or baked cookies?
Yes. Freeze shaped dough balls on a tray until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1 to 3 minutes to the time. Baked cookies freeze well too; store in an airtight container for up to 3 months and thaw at room temperature.
How do I make the cookies chewier or crispier?
For chewier cookies: underbake by a minute or two, use a touch more molasses, and make the balls slightly bigger. For crispier cookies: bake until edges are well browned, flatten balls a bit before baking, or bake a minute or two longer. Cooling on a wire rack helps crisp the edges.
Can I use salted butter instead of unsalted?
Yes. Salted butter will add saltiness. Since this recipe does not call for extra salt, start with salted butter and taste the dough if possible. If you prefer precise control, stick with unsalted butter and add salt to taste.
What can I use instead of molasses?
Molasses gives classic gingersnap flavor. If needed, use dark corn syrup or robust maple syrup as a substitute, but expect a different taste and slightly softer texture. Use the same volume and know the flavor will change.
Why do I need to chill the dough?
Chilling firms the fat so cookies spread less in the oven. It also lets the flavors meld, which improves the ginger and spice notes. One hour is enough for this recipe.
How do I stop the cookies from spreading too much?
Make sure the dough is chilled, measure flour accurately, and avoid over-soft butter. Use 1-inch balls and space them 2 inches apart. If the oven runs hot, check the temperature with an oven thermometer.
Can I make these gluten-free or vegan?
Yes with changes. For gluten-free, use a 1-to-1 gluten-free flour blend and add a binder like xanthan gum if your blend lacks it. For vegan, swap butter for a firm vegan butter and replace the egg with a flax egg or commercial egg replacer. Texture will vary from the original.
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