Easy Gingersnap Cookies {Cut Outs}

The best, easy crispy gingersnap cookies recipe, homemade with simple ingredients. Full of spices like cinnamon, ginger, nutmeg, cloves and covered in semisweet chocolate.

This is a fun new twist on a classic cookie, although it seems like adults enjoy it more than kids- even with sprinkles. During the Christmas season, consider making these Easy Ginger Cookies to share as well. I even have a Fat Free Ginger Cookie recipe for those of us who are trying to limit their fat intake, especially over the holidays when there’s so many tempting goodies to eat!

Easy Crispy Gingersnap Cookies in White Plate on White Background

How to make easy gingersnap cookies recipe from scratch? 

  • Cream butter and sugar– Until light and fluffy.
  • Add molasses, egg, and vanilla extract– And mix until smooth.
  • Mix in dry ingredients– This includes flour, baking soda, ginger, cinnamon, cloves, nutmeg, salt.
  • Shape mixture- Into a ball.
  • Cover- And chill.
  • Roll out dough- And cut out shapes.
  • Bake– Until firm along the edges.
  • Remove from oven- And let them cool.
  • Dip in melted chocolate- And place on wax paper.
  • Decorate- With sprinkles.
Partially Eaten Chocolate Covered Gingersnaps- Closeup Shot

What kind of molasses do you use for baking?

There are two main types of molasses: Unsulphured molasses and bacskstrap molasses. Unsulphured comes straight from the sugar cane and is usually what you find in the grocery store. Backstrap molasses is thicker, darker, and contains less sugar. The best one for gingerbread cookies is unsulphured, because although it doesn’t have that deeper flavor like the blackstrap variety, it will provide that sweet taste we desire in baked goods. 

Are gingersnaps the same as gingerbread cookies?

They have a similar ginger taste, but the cookies themselves are different. As the name suggests, gingersnap cookies should be crispy enough to “snap” when you bend them in half. Gingerbread cookies, on the other hand, should be soft and pliable. That is, unless you let them harden and use them for a gingerbread house!

Why are these cookies called snaps? 

Because they are a crispier cookie. When you eat or break them, you should hear a “snap” or cracking sound. Some like these cookies better because of their harder texture. Also, they are great for dipping in hot tea or milk.

Variations for chocolate covered spicy crispy gingersnaps

Try white chocolate– Instead of milk or dark chocolate, you can dip these cookies in white chocolate for a new flavor and look.

Omit chocolate- Skip dipping in chocolate altogether for a plainer cookie.

Decorate cookies– With Royal Icing or Glace Icing (Sugar Cookie Icing).

Drizzle chocolate- This would a great alternative to fully dipping each cookie in melted chocolate and it would still look elegant.

Use colored chocolate- To make it a festive holiday display, melt red, green, and white chocolate to dip the cookies. Then add colorful, festive sprinkles.

Add some cocoa powder in dough– This will give it a new flavor that may be your next favorite treat!

Adjust quantities of spices– You can play with the amount of spices you use to make it more or less of the ginger, clove, or nutmeg flavor.

Use other spices– Try different flavors, such as cardamom, star anise, allspice, coriander, rosemary e.t.c

Use fresh ginger– To give a stronger ginger flavor and aroma to your cookies. Yum!

Cut Out Star Shaped Chocolate Covered Ginger Cookies on White Background

Tips and techniques for best old fashioned ginger snap cookies

Baking time may vary– Depending on the thickness and size of the cookies, so keep an eye on them while cooking. They should be lightly browned on the outside and slightly soft on the inside.

Chill dough in the fridge- Because this will make it easier to handle and roll out when it is time to use the cookie cutters.

What if my dough is too crumbly? Simply add a little bit of water or milk until the right consistency is met.

What if my dough is too wet? Simply add in flour a little at a time until the dough reaches your desired consistency.

Use unsulphured molasses- Because it is a sweeter molasses, easier to find at your local store, and will give them best taste.

Use wax paper- On either side of the dough to roll it out with less mess and stickiness.

Line baking tray with parchment paper- This prevents cookies from sticking to pan during baking.

Star Shaped Chocolate Spice Cookies With Sprinkles on White Background


Fridge- Leftovers can be stored in a cookie jar at room temperature for up to 3 days.

Freezer- Leftovers can be stored in an airtight container for up to 1 month. Thaw at room temperature before serving.

More ginger desserts

Easy Crispy Gingersnap Cookies in White Plate on White Background
Print Recipe Pin Recipe
No ratings yet
Rate this Recipe »

Easy Gingersnap Cookies

Prep Time: 10 mins
Cook Time: 10 mins
Chill time: 1 hr
Total Time: 1 hr 20 mins
The best, easy crispy gingersnap cookies recipe, homemade with simple ingredients. Full of spices like cinnamon, ginger, nutmeg, cloves and covered in semisweet chocolate.
Yield: 30 Cookies


  • 1 cup Brown sugar
  • 3/4 cup Butter, Unsalted, Room temperature
  • 1/2 cup Molasses, Unsulphered
  • 1 Egg, Large
  • 1 tsp Vanilla extract
  • 3 cups All-purpose flour
  • 1 tsp Baking soda
  • 2.5 tsp Ginger powder, Can replace with freshly ground ginger
  • 2 tsp Cinnamon powder
  • 1/4 tsp Ground cloves
  • 1/4 tsp Nutmeg powder
  • 1/4 tsp Salt
  • 2 cups Chocolate, Semisweet or white, Melted
  • 3 tbsp Sprinkles, For topping


  • In large mixing bowl, cream together brown sugar and butter until light and fluffy.
  • Add molasses, egg, vanilla extract and mix until smooth.
  • Add flour, baking soda, ginger, cinnamon, cloves, nutmeg, salt.
  • Mix until just combined.
  • Use your hands to shape crumbly mixture into a rough ball of dough. If dough is too dry and crumbly, add a splash of milk or water. If dough is too wet, mix in some more flour.
  • Cover and chill dough in fridge for 1 hour to firm it up slightly and make it easier to handle.
  • Roll out this dough between two sheets of wax paper to a thickness of a quarter inch.
  • Use a star cutter to cut out cookie shapes.
  • Place them on a cookie tray, lined with parchment paper.
  • Bake at 350 degrees F for about 10 minutes or until edges are firm and center is slightly soft.
  • Remove tray from oven and allow cookies to cool completely. Don't try to remove cookies from the baking tray or else they will break plus the residual heat from the baking tray continues to cook them further and makes the cookies firmer.
  • Once the cookies come to room temperature, dip each of them in a bowl of melted chocolate.
  • Place them on a tray, lined with wax paper.
  • Toss some sprinkles on top.
  • Allow chocolate to set at room temperature and enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a cookie jar at room temperature for up to 3 days. 


Calories: 197kcal, Carbohydrates: 29g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 18mg, Sodium: 105mg, Potassium: 146mg, Fiber: 1g, Sugar: 18g, Vitamin A: 150IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 197
Author: Abeer Rizvi

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating